Food Recipes Salads Grain Salads Farro Tabbouleh with Burst Tomatoes Be the first to rate & review! F&W's Gail Simmons, of Top Chef fame, chars cut limes on the grill to make the smoky dressing for her variation on classic tabbouleh. By Gail Simmons Gail Simmons Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show's inception in 2006, she has lent her expertise as a permanent judge on BRAVO's Emmy and James Beard Award-winning series Top Chef, now in its 19th successful season. She is a co-host of The Good Dish, the new daily syndicated series offering delicious recipes, real-life wisdom, and conversations on the topics of the day, and most recently was host of Top Chef Amateurs, as well as IronChef Canada. From 2004 to 2019, Gail served as the special projects director at Food & Wine. Food & Wine's Editorial Guidelines Updated on June 1, 2015 Rate PRINT Share Active Time: 20 mins Total Time: 1 hr Yield: 4 Ingredients 1 pint cherry or grape tomatoes 2 garlic cloves 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt Pepper 1 1/2 cups farro 3 limes, halved crosswise 1 shallot, finely chopped 1 Persian cucumber, finely chopped 2 cups arugula, chopped 1 cup parsley, finely chopped 1/2 cup mint, finely chopped Directions Preheat the oven to 400°. On a foil-lined baking sheet, toss the tomatoes with the garlic and 2 tablespoons of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring occasionally, until the tomatoes are golden and some have burst. Transfer the baking sheet to a rack to cool. Chop the garlic. Meanwhile, in a large saucepan of salted boiling water, cook the farro until tender, 12 to 15 minutes. Drain well. Preheat a grill pan. Brush the cut sides of the limes with oil and arrange them cut side down on the pan. Cook over moderately high heat, rotating occasionally, until charred, about 5 minutes. When the limes are cool enough to handle, squeeze them into a large bowl (you should have about 1/4 cup of juice). Add the shallot and chopped garlic and gradually whisk in the remaining 1/4 cup of olive oil until well blended. Season with salt and pepper. Add the farro, cucumber, arugula, parsley and mint and mix well; season with salt and pepper. Fold in the tomatoes and serve. Originally appeared: June 2015 Rate It Print