Slow Roasted Tomato Farro Salad (Printable View)

Chewy farro meets caramelized tomatoes, feta, and aromatic herbs in this satisfying Mediterranean bowl.

# Ingredient List:

→ Roasted Tomatoes

01 - 1 ½ lbs ripe cherry or grape tomatoes, halved
02 - 3 tbsp extra virgin olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp dried oregano
06 - 2 cloves garlic, thinly sliced

→ Farro

07 - 1 cup pearled farro
08 - 3 cups water
09 - ½ tsp salt

→ Salad Base

10 - ½ small red onion, thinly sliced
11 - 4 oz feta cheese, crumbled
12 - ½ cup fresh basil leaves, torn
13 - ¼ cup fresh flat-leaf parsley, chopped
14 - 3 cups baby arugula or spinach leaves

→ Dressing

15 - 3 tbsp extra virgin olive oil
16 - 2 tbsp red wine vinegar
17 - 1 tsp Dijon mustard
18 - 1 tsp honey
19 - Salt and pepper, to taste

# How to Make It:

01 - Preheat oven to 300°F. Line baking sheet with parchment paper. Arrange halved tomatoes cut side up. Drizzle with olive oil, sprinkle with salt, pepper, oregano, and scatter garlic slices. Roast for 1½ hours until deeply caramelized and shriveled but still moist. Cool completely.
02 - Rinse farro under cold water. Combine farro, water, and salt in saucepan. Bring to boil, then reduce heat and simmer 25–30 minutes until tender but chewy. Drain excess water and cool to room temperature.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in large bowl until emulsified.
04 - Add cooled farro, roasted tomatoes with juices, red onion, basil, parsley, and arugula to bowl with dressing. Toss gently to combine and coat evenly. Top with crumbled feta. Lightly toss and serve at room temperature or slightly chilled.

# Expert Suggestions:

01 -
  • The slow-roasted tomatoes become these concentrated bursts of umami that make the whole dish sing
  • Farro gives you that satisfying chewy texture that regular salads just cannot deliver
  • You can make everything ahead and it actually tastes better after the flavors mingle
02 -
  • Do not rush the roasting time, those tomatoes need the full hour and a half to develop that intense flavor
  • Farro continues to absorb liquid as it sits, so do not panic if the salad seems a bit dry after refrigeration
  • The tomatoes release their oils into the dressing, which is exactly what you want so do not drain them
03 -
  • Use a rimmed baking sheet to catch all those precious tomato juices that release during roasting
  • Tear the herbs by hand instead of chopping them for a more rustic look and better flavor release

Go Back