Our salad update is a spectacular platter of tomatoes treated in all the ways that make the most of their flavor: pickled, roasted, and left raw. It does involve a few steps, but you can fry the farro and pickle the green tomatoes a few days in advance to get ahead.
1 1/2 cups white vinegar
1 cup water
2 dill sprigs
1 tablespoon granulated sugar
1/4 teaspoon crushed red pepper
12 ounces green tomatoes (2 to 3 inches in diameter), cut crosswise into 1/2-inch-thick slices
1 pound grape tomatoes, halved
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon black pepper
1 cup canola oil
1/4 cup cooked farro, patted very dry
1/4 teaspoon paprika
1 pound medium heirloom tomatoes (2 to 3 tomatoes), cut into wedges
2 tablespoons apple cider vinegar
2 teaspoons honey
3/4 teaspoon kosher salt
1/2 cup vertically sliced shallots
2 tablespoons torn fresh dill
Added sugars 2g
Calcium 3% DV
Potassium 14% DV
How to Make It
Combine vinegar, 1 cup water, dill sprigs, sugar, and crushed red pepper in a small saucepan. Bring mixture to a boil over high, stirring occasionally, until sugar dissolves.
Place green tomato slices in a 1-quart wide-mouth glass jar. Pour hot vinegar mixture over tomato slices. Cover with lid; chill 1 to 3 days.
Preheat oven to 200°F. Place grape tomatoes on a parchment paper–lined rimmed baking sheet. Drizzle with 1 tablespoon olive oil, and toss to coat. Arrange tomato halves cut sides up. Sprinkle with black pepper. Bake at 200°F until very soft and dehydrated, about 5 hours. Cool tomatoes to room temperature, about 10 minutes.
Heat canola oil in a large saucepan over medium-high. When oil is very hot but not yet smoking, add cooked farro. Cook, stirring often, until very crispy, about 3 minutes. Using a slotted spoon, transfer farro to a paper towel–lined plate to drain. Let stand 30 seconds; sprinkle with paprika.
Drain green tomatoes; discard liquid. Arrange green tomatoes and heirloom tomatoes on a serving platter. Top with roasted grape tomatoes. Whisk together apple cider vinegar, remaining 2 tablespoons olive oil, and honey in a small bowl. Drizzle tomatoes with dressing, and sprinkle with salt, shallots, torn dill, and fried farro.
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