Late Tomato & Apple Farro Bowl

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1 1/2 cups pearled farro
• 1 lb late-season tomatoes
• 1 large crisp apple (Honeycrisp or Fuji)
• 3 tbsp extra-virgin olive oil
• 1/2 cup packed fresh basil leaves
• 1/4 cup chopped fresh parsley
• 1 garlic clove
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/3 cup shredded Parmesan
• 1/3 cup roughly chopped toasted walnuts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups baby spinach

Instructions

1. 1Bring a medium pot of salted water to a boil and cook the farro until tender with a pleasant chew, about 25–30 minutes; drain well and spread on a sheet to steam-dry slightly.
2. 2While the farro cooks, core the apple and cut it into thin matchsticks; toss immediately with a squeeze of lemon juice to keep the color bright.
3. 3Halve or quarter the tomatoes depending on size so pieces are bite-friendly, then place them in a large mixing bowl.
4. 4Finely grate or mince the garlic and add it to the tomatoes along with olive oil, remaining lemon juice, lemon zest, salt, and pepper; let the mixture sit 5 minutes so juices release.
5. 5Tear the basil leaves and fold them into the tomato mixture with the chopped parsley for a fresh herb punch.
6. 6Add the warm farro to the tomato bowl and toss thoroughly so the grains soak up the seasoned juices.
7. 7Fold in the apple matchsticks, spinach, and most of the Parmesan and walnuts, keeping a little cheese and nuts for garnish.
8. 8Taste and adjust salt or lemon if needed; the bowl should taste bright, herby, and lightly sweet from the apple.
9. 9Divide among four bowls or meal-prep containers and top with the reserved Parmesan and walnuts.
10. 10Serve warm or at cool room temperature; it holds well for next-day lunches when packed tightly.