Broiled Tomatoes with Farro Salad

Ingredients

• 1½ tsp. coarse salt
• 1 c. farro grain
• 6 plum tomatoes
• ½ c. extra-virgin olive oil
• 2 clove garlic
• ¼ tsp. coarse-ground pepper
• 2 tbsp. lemon juice
• ½ c. feta
• ½ c. pitted Kalamata olives
• 2 tsp. fresh thyme leaves

Directions

1. Cook the farro: Bring 6 cups of water to a boil. Add 1 teaspoon salt and the farro and gently boil until tender -- 40 to 45 minutes. Drain and keep warm.
2. Broil the tomatoes: Heat oven to 400°F. Arrange the halved tomatoes on a baking pan. Brush with 1 tablespoon olive oil, sprinkle with the garlic, 1/4 teaspoon salt, and the pepper, and roast for 10 minutes. Heat oven to broil and continue to cook until tomatoes begin to brown -- about 5 minutes. Remove tomatoes from oven and set aside.
3. Prepare farro salad: Combine the lemon juice and remaining salt in a medium bowl. Add 1/4 cup olive oil in a thin, steady stream while whisking continuously. Set aside. Heat the remaining olive oil over medium-high heat in a medium skillet. Add the cooked farro and toss just until warmed--2 to 3 minutes. Transfer to a large serving platter or bowl, add the feta, olives, lemon-juice mixture, and fresh thyme leaves and gently toss to combine. Top with the broiled tomatoes and serve immediately.
4. Source: countryliving.com