One of our new favorite local products is Blue Hill yogurt. These savory treats are made using milk from 100% grass-fed cows from small family-owned farms in the Northeast. The festival of vegetable flavors includes unexpected varieties such as beet, sweet potato, tomato, carrot, butternut squash, and parsnip. They’re great on their own, customized with fruit and nuts, or even as ingredients in recipes. After the jump, learn how to whip up a tantalizingly tasty farro and cherry tomato salad using the tomato flavor.
What You’ll Need:
(Makes 4–6 servings)
1 1/2 cups semi-pearled farro
Fine sea salt
1/2 container Blue Hill tomato yogurt (1/3 cup)
1/4 cup finely chopped oil-packed sun-dried tomatoes, plus 3 tablespoons tomato oil
1 tablespoon balsamic vinegar
1/8 teaspoon red pepper flakes
Freshly ground black pepper
2 cups small tomatoes (including cherry, sun gold, teardrop, grape and /or cocktail), halved or quartered, if large
1/2 cup thinly sliced basil
Generous 1/3 cup thinly sliced red onion
1/3 cup finely grated Parmigiano-Reggiano cheese
What to Do:
1. Heat a medium saucepan over medium heat until hot. Add farro and cook, stirring frequently, 2 minutes to toast the grain. Add 3 cups water and 1/2 teaspoon salt; bring to a simmer. Gently simmer, covered, until farro is tender and water is mostly absorbed, about 20 minutes.
2. Drain any liquid from pot. Spread farro on a rimmed baking sheet or large platter; let cool at room temperature, 15 minutes, then transfer to a bowl and chill in refrigerator until cold, about 20 minutes (farro can be cooked up to 3 days ahead and kept chilled in an airtight container).
3. In a large bowl, whisk together yogurt, tomato oil, vinegar, 3/4 teaspoon salt, red pepper flakes and generous pinch black pepper. Add farro, dressing, cherry tomatoes, basil, onion, cheese and sun-dried tomatoes; stir to combine well. Serve cold or at room temperature.