Slow Roasted Tomato Farro Salad (Printable View)
Hearty farro meets sweet slow-roasted tomatoes, fresh herbs, and zesty balsamic dressing for a satisfying Mediterranean grain bowl.
# What You Need:
→ Tomatoes
01 - 1.1 lbs cherry or grape tomatoes, halved
02 - 2 tablespoons extra virgin olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon dried oregano
→ Farro
06 - 1 cup farro, rinsed
07 - 4 cups water or vegetable broth
08 - 1 teaspoon 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 tablespoons fresh parsley, chopped
→ Dressing
13 - 3 tablespoons extra virgin olive oil
14 - 1.5 tablespoons balsamic vinegar
15 - 1 small garlic clove, minced
16 - 1 teaspoon Dijon mustard
17 - 1/2 teaspoon honey or maple syrup
18 - Salt and pepper, to taste
→ Garnish (optional)
19 - 2.1 oz crumbled feta cheese or plant-based alternative
20 - Toasted pine nuts or walnuts
# How-To Steps:
01 - Preheat the oven to 265°F.
02 - Place the halved tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, pepper, and oregano. Toss to coat and arrange cut side up.
03 - Slow roast the tomatoes for 1.5 hours, until shriveled and deeply sweet. Set aside.
04 - While the tomatoes roast, bring water or broth to a boil in a medium pot. Add rinsed farro and 1 teaspoon salt. Reduce heat and simmer for 25-30 minutes, or until tender but still chewy. Drain and let cool slightly.
05 - In a large bowl, whisk together all dressing ingredients.
06 - Add the cooked farro, roasted tomatoes, red onion, greens, basil, and parsley to the bowl. Toss gently with the dressing until well combined.
07 - Taste and adjust seasoning. Transfer to a serving platter, and sprinkle with feta cheese and nuts if using. Serve warm or at room temperature.
# Expert Advice:
01 -
- The slow-roasted tomatoes become little bursts of concentrated sunshine that make even winter taste like July
- Farro gives you that satisfying chewy texture that stays interesting bite after bite
02 -
- Don't rush the slow roasting process, those tomatoes need time to transform into something completely different
- Farro should be drained while it still has some bite, it will keep softening as it cools in the salad
03 -
- Use parchment paper for easy cleanup, those roasted tomato sugars can get stubborn
- Leftover salad keeps for days and the farro just soaks up more flavor