Esdraelon Grain Salad with Roasted Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty salad featuring ancient grains, sun-ripened tomatoes, and a bright herb vinaigrette. This Israeli-inspired salad recipe (vegetarian), ready in about 35 minutes, pairs farro, cherry tomatoes, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Israeli cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook farro in 2 cups salted water for 25 minutes until tender but chewy, then drain and rinse under cold water.
  2. Step 2: Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet. Roast at 400°F for 15 minutes until blistered and softened.
  3. Step 3: Combine cooled farro, roasted tomatoes, red onion, and oregano in a large bowl. Whisk lemon juice with remaining 2 tbsp olive oil, then pour over salad and toss gently until evenly coated.
  4. Step 4: Let sit for 10 minutes before serving to allow flavors to meld.

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