12 minEasyToo late but worth it
The Tomato Toast We Keep Making Too Late
This is the thing we make after saying we are definitely not hungry anymore.
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Recipe · Early spring
Roasted Carrot Farro with Feta Brine
Farro, roasted carrots, crushed herbs, and a spoonful of salty feta brine that makes everything taste more finished than it is.
40 minEasyLunchyCarrotPosted March 28, 2026
We started doing this because we never want to waste the brine in the feta jar and because roasted carrots alone can feel a little too well-behaved.
The farro keeps it grounded. The herbs make it feel like lunch instead of planning.
Ingredients
For the salad
- 1 cup farro
- 1 bunch carrots, scrubbed and cut lengthwise
- 2 tablespoons feta brine
- 1/3 cup crumbled feta
- Mint and dill
- Olive oil
- 1 lemon
- Salt and black pepper
Method
- 01
Cook the farro in salted water until tender. Drain and let it cool slightly.
- 02
Roast the carrots at high heat with olive oil, salt, and pepper until browned at the edges.
- 03
Toss the warm farro with lemon juice, feta brine, olive oil, and half of the herbs.
- 04
Pile the carrots on top, then finish with feta, more herbs, and black pepper.
What changes every time
- Sometimes we add chickpeas if lunch needs to be louder.
- Parsley works when dill is too expensive to feel casual.
- A little butter stirred into the farro is not traditional and does help.
Inspired by
Every grain salad that needed one salty, specific thing to stop tasting like homework.
Pairs well with
- Soft-boiled eggs
- Leftover roast chicken
- One blood orange if it is still somehow citrus season
Keep cooking