Ultimate Slow Roasted Tomato Farro Salad

The first time I made this farro salad, I was trying to use up a pint of cherry tomatoes that were sitting on my counter, slowly losing their will to live. I popped them in the oven on a whim, and my tiny apartment filled with this incredible concentrated tomato aroma that made me completely forget whatever else I had planned to make.

I brought this to a friends backyard potluck last summer, and honestly, I was a little embarrassed about how brown and wrinkled the tomatoes looked. But then my friend Sarah took one bite and literally stopped mid conversation to ask what I had done to make the tomatoes taste like pure summer sunshine.

Ingredients

• 500 g cherry tomatoes: Slow roasting concentrates their natural sugars into something jammy and intense
• 200 g farro: This ancient grain has a nutty, chewy texture that holds up beautifully against the sweet tomatoes
• Red onion: Thinly sliced for a sharp bite that cuts through the richness
• Fresh herbs: Basil and parsley add brightness and make everything taste alive
• Balsamic dressing: The acidity here is crucial, balancing the sweet tomatoes and earthy farro

Instructions

Slow roast the tomatoes:

Toss halved tomatoes with olive oil, salt, pepper, and oregano, then arrange cut side up on a parchment lined baking sheet and roast at 130°C for about 90 minutes until theyre shriveled and deeply concentrated.

Cook the farro:

Bring water or broth to a boil, add rinsed farro and salt, then simmer for 25 to 30 minutes until tender but still pleasantly chewy.

Whisk together the dressing:

Combine olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey, salt and pepper in a large bowl until emulsified.

Combine everything:

Add cooked farro, roasted tomatoes, sliced onion, greens, basil and parsley to the bowl with dressing and toss gently.

Finish and serve:

Taste and adjust seasoning, then transfer to a serving platter and top with crumbled feta and toasted nuts if you are feeling fancy.

Save

My sister texted me the day after I first made this for her family dinner, asking for the recipe because her teenage son had voluntarily eaten seconds and thirds of something with vegetables in it. I told her the secret is those roasted tomatoes, which basically make everything taste irresistible.

Make It Ahead

This salad actually improves after a few hours in the refrigerator, making it perfect for meal prep or party planning. The farro soaks up the dressing and the tomatoes meld into the grains.

Switch Up The Grains

While farro has this incredible nutty chew, I have made this with wheat berries, pearl barley, and even brown quinoa when I needed something gluten free. Each grain brings its own personality to the party.

Serving Suggestions

This works as a standalone lunch, a side dish alongside grilled fish or chicken, or even as a base for a grain bowl with some roasted vegetables on top. The leftovers are perfect straight from the fridge.

• Try crumbling some goat cheese instead of feta for a tangier finish
• Add toasted pumpkin seeds instead of nuts for extra crunch
• Serve alongside anything hot off the grill for a perfect temperature contrast

Save

There is something deeply satisfying about a salad that feels substantial enough to be a meal but still leaves you feeling light and energized. This one has become my go to for those nights when I want real food without actually cooking anything.

Common Questions

→ What makes slow-roasted tomatoes special?

Slow-roasting tomatoes at 130°C for 1½ hours concentrates their natural sugars, creating intensely sweet, umami-rich morsels with a chewy texture. This low-and-slow method transforms ordinary cherry tomatoes into something extraordinary.

→ Can I make this ahead of time?

Absolutely. This dish tastes even better after sitting for a few hours as the flavors meld. Prepare everything up to 24 hours in advance, store in the refrigerator, and bring to room temperature before serving.

→ What can I substitute for farro?

Pearl barley, wheat berries, or spelt berries work beautifully. For a gluten-free option, try quinoa or brown rice, adjusting cooking time accordingly. Each grain brings its own unique texture and flavor profile.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for 3-4 days. The farro will absorb some dressing, so you might want to refresh with a splash of vinegar and olive oil before serving again.

→ Is this suitable for meal prep?

Perfect for meal prep. Portion into individual containers for easy lunches throughout the week. Add delicate greens like arugula just before serving to keep them fresh and crisp.

→ Can I add protein to make it more substantial?

Certainly. Grilled chicken, chickpeas, white beans, or even lentils would pair wonderfully. The existing feta cheese also provides protein and creamy texture that complements the tangy balsamic notes.