Slow Roasted Tomato Farro Salad

The first time I made this salad, my kitchen smelled like an Italian grandmother's Sunday afternoon. Those slow-roasted tomatoes concentrate into something between candy and umami bombs, transforming simple grains into something people actually ask for by name.

I brought this to a summer dinner party last year, and my friend Sarah literally stood over the serving spoon, eating it straight from the bowl before anyone else could get seconds. That's when I knew this wasn't just salad—it was the kind of dish that makes people forget their manners.

Ingredients

• 1 ½ lbs cherry or grape tomatoes: The smaller and sweeter the better since slow roasting intensifies every bit of their natural sugar
• 3 tbsp extra virgin olive oil: Don't skimp here since the tomatoes need this fat to transform into concentrated little gems
• 1 tsp sea salt: Essential for drawing out moisture and helping those tomatoes shrink into flavor bombs
• ½ tsp freshly ground black pepper: Freshly cracked makes a difference you can actually taste in the final dish
• 1 tsp dried oregano: Mediterranean classic that bridges the tomatoes and farro perfectly
• 2 cloves garlic: Thin slices will roast alongside the tomatoes and become sweet, mellow bites throughout
• 1 cup pearled farro: Pearled cooks faster and more reliably than whole farro while keeping that satisfying chewy texture
• 3 cups water: Enough liquid to cook the grains through without making them waterlogged or mushy
• ½ small red onion: Adds just enough sharpness and crunch to cut through the rich roasted flavors
• 4 oz feta cheese: Creamy, salty, and the perfect contrast to the sweet tomatoes and earthy farro
• ½ cup fresh basil leaves: Tear these by hand for the most aromatic, summer-in-a-bowl fragrance possible
• ¼ cup fresh flat-leaf parsley: Brings brightness and freshness that balances the roasted depth
• 3 cups baby arugula or spinach: Adds peppery bite or mild sweetness depending on your choice
• 3 tbsp extra virgin olive oil: The base of your dressing and what brings everything together
• 2 tbsp red wine vinegar: Just enough acidity to wake up all those rich roasted flavors
• 1 tsp Dijon mustard: The secret to emulsifying your dressing so it actually coats every grain
• 1 tsp honey: Balances the sharp vinegar and highlights the tomatoes' natural sweetness

Instructions

Roast the tomatoes low and slow:

Preheat your oven to 300°F and line a rimmed baking sheet with parchment paper. Halve those cherry tomatoes and arrange them cut side up like little boats ready to catch all the seasoning.

Season and roast:

Drizzle the tomatoes with olive oil and sprinkle with salt, pepper, and oregano. Scatter those thin garlic slices over everything and roast for about 1½ hours until they're shriveled, deeply caramelized, and smell like heaven itself.

Cook the farro:

While the tomatoes roast, rinse the farro under cold water until it runs clear. Combine it with 3 cups water and ½ teaspoon salt in a saucepan, bring to a boil, then simmer for 25 to 30 minutes until tender but still pleasantly chewy.

Make the dressing:

In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and salt and pepper until it comes together into a silky emulsion that coats the back of a spoon.

Combine everything:

Add the cooled farro, those gorgeous roasted tomatoes with all their concentrated juices, red onion, torn basil, parsley, and arugula to the bowl. Toss gently but thoroughly so every grain gets dressed and every tomato finds its way into the mix.

Finish and serve:

Crumble the feta over the top, give it one last light toss, and serve at room temperature or slightly chilled. The flavors actually develop beautifully if it sits for 20 minutes before serving.

Pin

My sister-in-law requested this for her birthday lunch instead of a cake, and honestly? I get it. There's something about the combination of chewy farro, sweet roasted tomatoes, and salty feta that feels like a hug on a plate, especially when served outdoors with good wine and better company.

Make It Yours

Once you master the basic method, this salad becomes a canvas for whatever you love. I've added toasted pine nuts for crunch, swapped in fresh mint when basil wasn't available, and even used goat cheese when feta felt too heavy. The farro and roasted tomatoes are the foundation, but everything else can adapt to what's in your garden or your fridge.

Perfect Pairings

This farro salad shines alongside grilled fish or roasted chicken, but it's hearty enough to stand alone as a main course. A chilled glass of Sauvignon Blanc cuts through the richness perfectly, though a crisp rosé works just as well for summer evenings. For a complete vegetarian feast, serve it alongside a simple green salad and some crusty bread for soaking up any extra dressing.

Storage and Make-Ahead Magic

This salad keeps beautifully for three to four days in the refrigerator, making it ideal for Sunday meal prep or weekday lunches. The farro stays chewy and the flavors actually deepen overnight, so don't be afraid to make it ahead. Just hold off on adding the arugula until you're ready to serve so it stays fresh and perky.

• Store the feta separately if you plan to keep leftovers more than two days
• Bring the salad to room temperature before serving for the best flavor and texture
• The tomatoes can be roasted up to three days in advance and kept in their juices

Pin

There's something deeply satisfying about a salad that feels substantial but still light, and this farro dish hits that perfect note every single time.

Recipe Questions & Answers

→ Can I make this ahead of time?

Absolutely. This actually tastes better after the flavors have time to meld. Prepare everything up to 24 hours in advance, store covered in the refrigerator, and bring to room temperature before serving.

→ What can I substitute for farro?

Try pearled barley, wheat berries, or spelt berries for similar chew. For gluten-free options, quinoa, brown rice, or sorghum work well, though cooking times will vary.

→ Can I use regular tomatoes instead of cherry tomatoes?

Roma or plum tomatoes cut into chunks work nicely. Larger beefsteak tomatoes release more water, so they may need extra roasting time to achieve the same concentrated flavor.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 4 days. The farro will continue absorbing the dressing, so you may want to add a splash more vinegar and oil before serving leftovers.

→ Can I serve this warm?

Yes. While it's excellent at room temperature, serving it slightly warm makes the feta creamier and enhances the aromatic qualities of the herbs and roasted tomatoes.

→ Is farro the same as spelt?

No, though they're similar ancient wheat varieties. Farro has a softer, more delicate texture when cooked, while spelt remains firmer. Both work here, so choose based on your texture preference.