Roasted Tomato & Feta Salad Bowl

In This Recipe

Find near me

Ingredients

• 2 4 oz. BrightFarms® Sunny Crunch® 
• 1 can Mutti® Cherry Tomatoes, drained 
• 1 cup faro 
• 2 Tbsp extra virgin olive oil 
• 1 ½ Tbsp balsamic vinegar 
• ½ cup crumbled feta cheese 
• ½ cup pine nuts 

Recipe preparation

1. Preheat oven to 350°F. Open can of cherry tomatoes and discard the juice. Cut tomatoes in half lengthwise and spread them out on a rimmed baking sheet lined with parchment. Drizzle some olive oil over the tomatoes, season with salt and pepper. Roast in oven until caramelized, about 1 ¼ hours. Cool to room temperature. 
2. While the tomatoes are roasting, bring a large saucepan of salted water to boil. Cook faro until al dente, about 25 minutes. Drain well. Transfer to a bowl to cool. 
3. Heat a skillet to medium-low heat. Add pine nuts and toast, shaking pan frequently until golden and fragrant, about 5 minutes. Remove and cool. 
4. In a small bowl, mix together olive oil and balsamic vinegar. Season with salt and pepper. Whisk to combine. 
5. In a large salad bowl, add BrightFarms Sunny Crunch, tomatoes, faro, feta cheese, pine nuts and dressing. Toss well to combine and serve.