Tomato Harissa Salad with Farro

Overhead, close-up shot of a grain salad made with cooked farro, fresh grape tomatoes, and green harissa.

5 from 2 reviews




1 tablespoon cumin seeds

1/2 tablespoons coriander seeds

2 medium jalapenos

1/2 bunch green onions

1 clove garlic

2 tablespoons olive oil

1/4 cup fresh flat leaf parsley

1/3 cup fresh cilantro

3 tablespoons lemon juice

1/4 teaspoon salt


1 pound cherry/grape tomatoes

1/2 cup whole-grain or pearled farro, toasted and cooked

¼ cup toasted pepitas

Cheese, optional


  • To make harissa, add cumin and coriander to a cast iron skillet over low heat. Toast until fragrant, 3-4 minutes. Remove from skillet and place in a mortar and pestle.
  • Grind toasted spices. In a food processor, add garlic and jalapeño, pulsing until minced. Add in green onions, parsley,cilantro, and ground spices, pulsing again. Finally, add in oil, lemon juice and salt. Run food processor, scraping down sides occasionally. Add more olive oil/lemon juice if harissa is still to thick.
  • Slice the tomatoes in half and place in a bowl along with the cooled farro and toasted seeds. Add about ¼ to ⅓ cup of the prepared harissa. Toss to combine, adding more salt as desired.


Tips + Tricks: Make the farro and harissa ahead of time for a faster assembly. The farro and harissa can be used in multiple meals throughout the week!

Use up leftover ingredients: Tomatoes, farro, pepitas

Keywords: farro salad, green harissa, vegan grain bowl