Slow Roasted Tomato Farro Salad (Print)

Chewy farro meets caramelized tomatoes, feta, and fresh herbs in this vibrant Mediterranean bowl.

# What You Need:

→ 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 the oven to 300°F. Line a baking sheet with parchment paper. Arrange halved tomatoes cut side up on the prepared sheet. Drizzle with olive oil, sprinkle with salt, pepper, oregano, and scatter garlic slices over. Roast for 1½ hours, until tomatoes are deeply caramelized and shriveled but still moist. Let cool.
02 - While tomatoes roast, rinse farro under cold water. Combine farro, water, and salt in a saucepan. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until farro is tender but chewy. Drain any excess water and let farro cool to room temperature.
03 - In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper for the dressing.
04 - Add cooled farro, slow-roasted tomatoes (with their juices), red onion, basil, parsley, and arugula to the bowl. Toss gently to combine and coat everything in the dressing.
05 - Top with crumbled feta. Toss lightly and serve at room temperature or slightly chilled.

# Expert Advice:

01 -
  • The farro stays perfectly chewy never mushy thanks to the simple boil and drain method that works every single time
  • Slow-roasting tomatoes at low temperature turns them into flavor-packed little gems that make the whole dish taste like it took all day
  • This salad actually gets better as it sits, making it the ultimate make-ahead friend for busy weeks or potluck emergencies
02 -
  • Do not rush the tomato roasting step since that low and slow process is exactly what creates the intense flavor that makes this salad memorable
  • Let the farro cool completely before mixing or it will wilt the delicate herbs and make the feta melt into an unappealing mess
  • The dressing might seem too light at first but the tomatoes release their roasting juices and create exactly the right amount of moisture
03 -
  • Rinse the farro thoroughly until the water runs clear or your cooked grains will have a cloudy, unappealing appearance
  • Use a rimmed baking sheet for the tomatoes since they release quite a bit of liquid during roasting and you want to save every drop of those concentrated juices

Go Back