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Tomato, Bean & Farro Salad with Manchego

Prep Time:

30 min.

Cook Time:

1 hr.


6, 3/4cup each


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About the Recipe


  • 2 tablespoons sherry vinegar

  • 1 teaspoon Dijon mustard

  • 6 tablespoons plus extra-virgin olive oil

  • 1 pint cherry tomatoes

  • 1 clove garlic, crushed

  • 1 teaspoon chopped fresh thyme

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 1 cup dry farro

  • 8 ounces green, yellow or dragons tongue beans

  • 1 cup cubed Manchego cheese (about 5 ounces)

  • 1/2 teaspoon smoked paprika flakes (optional)


  1. Whisk sherry vinegar, Dijon mustard and 4 tablespoons oil in a small bowl and set aside.

  2. Preheat oven to 400 degrees F. Toss tomatoes with the remaining 2 tablespoons oil, garlic, thyme, 1/2 teaspoon kosher salt and ground pepper in a medium bowl until coated. Roast in a small (8 x 8) baking dish, stirring once, until the tomatoes are softened; about 18 minutes. Let cool.

  3. Meanwhile, cook farro according to package directions. Drain and rinse to cool. Transfer to a large bowl.

  4. Fit a large pot with a steamer basket. Bring 1-inch of water to a boil in the bottom of the pot. Add the beans to the steamer basket, cover and steam until tender-crisp; about 5 minutes. Rinse with cool water and cut into 1-inch pieces. Add to the bowl with the farro along with the Manchego cheese, cooled tomatoes (with any juices from the pan) and sherry vinegar dressing. Toss to coat. Serve cold or at room temperature.

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