Slow Roasted Tomato Farro Salad

There was this one Tuesday afternoon when I had nothing but a pint of cherry tomatoes threatening to go soft and a bag of farro I'd bought on impulse months ago. I threw the tomatoes in the oven on low heat, mostly just to save them, and when they came out wrinkled and impossibly sweet, I knew I was onto something.

I brought this to a potluck last summer and watched three different people ask for the recipe, which is basically the highest compliment a salad can get. Something about the combination of warm grains and those candy-like tomatoes just makes people happy.

Ingredients

• 500 g cherry or grape tomatoes, halved: Slow roasting transforms these into jammy little jewels, so don't rush this step or skip it
• 2 tbsp extra virgin olive oil: Use the good stuff here since you're really going to taste it
• 1 tsp sea salt: Helps draw out moisture and intensify the tomato flavor
• ½ tsp freshly ground black pepper: Freshly cracked makes a difference you can actually taste
• 1 tsp dried oregano: Earthy and Mediterranean, pairs perfectly with the sweet tomatoes
• 200 g farro, rinsed: This chewy Italian grain is what makes the salad feel substantial and satisfying
• 1 L water or vegetable broth: Broth adds subtle depth, but water works perfectly fine
• 1 small red onion, thinly sliced: Adds a nice sharp bite that cuts through the sweet tomatoes
• 75 g baby arugula or spinach: Peppery fresh greens balance the warm cooked elements
• 10 fresh basil leaves, torn: Tear them by hand for more rustic edges and better flavor
• 3 tbsp extra virgin olive oil: Forms the base of your dressing
• 1½ tbsp balsamic vinegar: Provides acidity and that beautiful dark contrast
• 1 small garlic clove, minced: Fresh garlic mellows beautifully in the dressing
• 1 tsp Dijon mustard: This is what helps the dressing emulsify and cling to the grains
• ½ tsp honey or maple syrup: Just enough to round out the acidity
• 60 g crumbled feta cheese: Totally optional but salty creamy against sweet tomatoes is magic

Instructions

Preheat your oven:

Set it to 130°C (265°F) which sounds low but trust me, this slow patient heat is what makes tomatoes extraordinary.

Prepare the tomatoes:

Toss those halved tomatoes with olive oil, salt, pepper, and oregano until they're glistening, then arrange them cut side up like little boats ready to catch all that flavor.

Slow roast the tomatoes:

Let them shrink and concentrate for about 1½ hours until they're wrinkled and deeply sweet, checking occasionally that they're not drying out too much.

Cook the farro:

Bring your liquid to a boil, add the rinsed farro and salt, then simmer for 25 to 30 minutes until tender but still with a pleasant chew to it.

Whisk together the dressing:

Combine olive oil, balsamic vinegar, minced garlic, Dijon, and honey until emulsified, tasting and adjusting until it hits that perfect balance.

Combine everything:

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

Finish and serve:

Taste and adjust seasoning, then transfer to a serving platter and sprinkle with feta and nuts if you're using them.

Pin it

My neighbor actually texted me the next day asking what I'd made because the smell of those roasting tomatoes had drifted through the building's ventilation system. Sometimes the best recipes are the ones that announce themselves.

Make It Your Own

I've swapped pearl barley for farro when that's what I had in the pantry, and wheat berries work beautifully too if you want even more chew. The timing stays roughly the same, just trust your tastebuds on texture.

Serving Suggestions

This salad travels remarkably well and actually tastes better after the flavors have had time to mingle, making it perfect for meal prep or picnics. Serve it slightly warm or at room temperature, never straight from the fridge.

Wine Pairings

A crisp Sauvignon Blanc cuts through the richness while complementing those sweet roasted tomatoes. If you prefer red, a light Pinot Noir works surprisingly well with the balsamic notes.

• Add protein like grilled chicken or chickpeas to make it a complete meal
• The tomatoes can be made ahead and stored in the fridge for up to a week
• Toast your nuts in a dry pan for 2-3 minutes to bring out their natural oils

Pin it

There's something deeply satisfying about a salad that feels substantial but still leaves you light and energized.

Recipe Questions & Answers

→ What does slow-roasting do to the tomatoes?

Slow-roasting cherry tomatoes at low temperature for 1½ hours concentrates their natural sugars, creating intensely sweet, chewy tomatoes with deep caramelized flavor that perfectly complements the nutty farro.

→ Can I make this dish ahead of time?

Absolutely. This salad actually tastes better after the flavors have time to meld. Store in the refrigerator for up to 3 days, adding fresh herbs just before serving. Bring to room temperature before eating for best texture.

→ What can I substitute for farro?

Pearl barley, wheat berries, or spelt berries work well as alternatives. Cook times may vary slightly—grains should be tender but still retain some chew for the best texture contrast.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. The farro will continue absorbing the dressing, so you may want to refresh with a splash of olive oil and vinegar before serving.

→ Can I serve this warm or cold?

This dish is versatile and delicious either way. Serve it warm for a comforting meal, or chilled for a refreshing summer salad. The flavors develop beautifully at room temperature as well.

→ How can I add more protein?

Stir in chickpeas, white beans, or grilled chicken strips. The feta cheese also provides additional protein. For a plant-based boost, consider adding toasted walnuts or hemp seeds.