Ultimate Slow Roasted Tomato Farro Salad (Printable)
Nutty farro meets sweet slow-roasted tomatoes, fresh herbs, and zesty balsamic dressing for a satisfying Mediterranean bowl.
# What You'll Need:
→ Tomatoes
01 - 1.1 lb cherry or grape tomatoes, halved
02 - 2 tbsp extra virgin olive oil
03 - 1 tsp sea salt
04 - 0.5 tsp freshly ground black pepper
05 - 1 tsp dried oregano
→ Farro
06 - 7 oz farro, rinsed (about 1 cup)
07 - 4 cups water or vegetable broth
08 - 1 tsp salt
→ Vegetables & Herbs
09 - 1 small red onion, thinly sliced
10 - 2.6 oz baby arugula or spinach
11 - 10 fresh basil leaves, torn
12 - 2 tbsp fresh parsley, chopped
→ Dressing
13 - 3 tbsp extra virgin olive oil
14 - 1.5 tbsp balsamic vinegar
15 - 1 small garlic clove, minced
16 - 1 tsp Dijon mustard
17 - 0.5 tsp honey or maple syrup
18 - Salt and pepper to taste
→ Garnish
19 - 2.1 oz crumbled feta cheese or plant-based alternative
20 - Toasted pine nuts or walnuts
# How to Make It:
01 - Preheat the oven to 265°F.
02 - Place the halved tomatoes on a parchment paper-lined baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and oregano. Toss to coat evenly and arrange cut side up.
03 - Roast the tomatoes for 1 hour 30 minutes until shriveled and deeply sweet. Remove from oven and set aside.
04 - While tomatoes roast, bring water or vegetable broth to a boil in a medium saucepan. Add rinsed farro and 1 tsp salt. Reduce heat to low and simmer for 25 to 30 minutes until tender but still chewy. Drain well and let cool slightly.
05 - In a large mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey or maple syrup, and salt and pepper to taste until emulsified.
06 - Add the cooked farro, roasted tomatoes, red onion, baby arugula or spinach, basil, and parsley to the bowl with the dressing. Toss gently until all ingredients are well coated.
07 - Taste and adjust seasoning if needed. Transfer to a serving platter and sprinkle with crumbled feta cheese and toasted nuts if desired. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The slow roasted tomatoes become candy sweet and umami rich, completely transforming simple farro into something restaurant worthy
- Its that rare salad that actually travels well and tastes better after the flavors hang out together for a while
02 -
- Do not rush the slow roasting step, that low and slow heat is what creates the magical flavor transformation
- Farro continues absorbing liquid as it sits, so do not be afraid to add a splash more dressing before serving leftovers
03 -
- Make a double batch of the roasted tomatoes and keep them in your fridge for adding to pasta, sandwiches, or just eating straight off a spoon
- If your farro seems too chewy after cooking, just add a splash of water and simmer for another 5 minutes