No ratings yet.


  • 4 oz. BrightFarms® Sunny Crunch®
  • 4 oz. lēf Farms Spice Blend
  • 1 cup faro
  • 2 Tbsp extra virgin olive oil
  • 1 ½ Tbsp balsamic vinegar
  • ½ cup crumbled feta cheese
  • ½ cup pine nuts


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.

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.

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.

In a small bowl, mix together olive oil and balsamic vinegar. Season with salt and pepper. Whisk to combine.

In a large salad bowl, add BrightFarms Sunny Crunch, tomatoes, faro, feta cheese, pine nuts and dressing. Toss well to combine and serve.

Rate this recipe