1 ½ cups farro
2 pints cherry tomatoes or Campari tomatoes, sliced in half lengthwise
½ bunch flat leaf parsley, chopped
1 scallion, thinly sliced
¼ cup plus 1 Tablespoon and 1 teaspoon olive oil
2 Tablespoons Balsamic vinegar
1 garlic clove, crushed
Kosher salt and pepper
Preheat oven to 400°.
In a small bowl or measuring cup, whisk together the 1/4 cup olive oil, Balsamic vinegar and crushed garlic. Let sit.
Line a baking sheet with foil or parchment. Toss tomatoes with 1 Tablespoon olive oil. Place cut side up on baking sheet and season with salt and pepper. Bake in hot oven for 30 minutes.
Place farro in a sieve and rinse under cool water. Transfer to saucepan, add water to cover by 2 inches and salt generously. Bring to a boil and let farro simmer until tender, about 30 minutes. Drain and place in a large bowl with a teaspoon of olive oil.
Toss cooked tomatoes, parsley and scallions together with the farro. Discard garlic clove from oil and vinegar and pour over farro until lightly dressed, save remaining for another use like a green salad. Season generously with salt and pepper. Mix to combine. Serve.