Crispy Farro and Tomato Salad
Ingredients
- 1 cup cooked farro (leftover or freshly prepared and fully cooled; see headnote)
- sea salt, to taste
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon finely chopped parsley (dried well if damp)
- 2 tablespoons finely grated Parmesan, plus more for finishing
- 1 teaspoon finely grated lemon zest, or to taste
- 2 large tomatoes (1 to 1 1/4 pounds), cored and thinly sliced--or use a mix of different colors, shapes, and sizes
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