Warm Farro and Feta Breakfast Bowl with Blistered Tomatoes and Scallions

Rinse 65g of farro under cold water. In a small pot, bring 1.5 cups of water to a boil, add the farro, and simmer covered for about 20-25 minutes until tender with a pleasant chew. Drain any excess liquid.

While the farro cooks, place a small skillet over medium heat. Add the grape tomatoes and a splash of water, cooking until they begin to blister and burst, releasing their juices.

Add the minced garlic and sliced scallions to the skillet, sautéing for 1-2 minutes until fragrant and softened but still vibrant.

Fold the cooked farro into the skillet with the tomatoes and aromatics, allowing it to toast slightly in the pan for 1 minute.

Remove from heat and stir in the crumbled feta; the residual heat will soften the cheese just enough to create a creamy coating without melting it away completely.

Plate immediately in a shallow bowl. Sprinkle generously with the za'atar seasoning to provide that signature earthy, citrusy finish. Serve warm.