Crispy-Crunchy Grains and Tomatoes

10 min
5 min
2, easily scalable

Bright tomatoes and chewy farro make for an easy-to-eat summer dish.


  • cooked farro (1 cup)
  • sea salt (to taste)
  • olive oil (2 tablespoons, plus more for drizzling)
  • parsley (1 tablespoon, finely chopped)
  • parmesan cheese (2 tablespoons, finely grated)
  • lemon zest (1 teaspoon—or to taste, finely grated)
  • tomatoes (2 large—1 to 1 1/4 pounds—cored and thinly sliced)


  1. Heat broiler with oven rack about 4–5 inches from the heating source.

  2. Toss cooked farro on a sheet pan with olive oil and a few pinches of salt, then spread into an even layer.

  3. Broil for a few minutes, or until you hear a faint sizzle and popping sound.

  4. Stir, spread out, and broil for a few more minutes.

  5. Repeat until farro is lightly toasted and crispy-chewy in texture, about 5 minutes total.

  6. Let farro cool for 5–10 minutes.

  7. When ready to serve, toss crispy farro with parsley, Parmesan, and lemon zest.

  8. Arrange tomatoes on a large platter and season with sea salt.

  9. Sprinkle some of the crispy farro over tomatoes, then grate more Parmesan and drizzle more olive oil over tomatoes, if desired.

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