Save to Pinterest This wholesome Mediterranean dish combines chewy, nutty farro with intensely sweet slow-roasted cherry tomatoes. The low-and-slow roasting process concentrates the tomatoes' natural sugars, creating deep caramelized flavors that perfectly complement the earthy grain. Fresh arugula, basil, and parsley add bright herbal notes, while a simple balsamic vinaigrette ties everything together with just the right balance of acidity and sweetness.
The farro provides satisfying chew and substantial body, making this ideal as a standalone lunch or hearty side. Ready in under two hours with mostly hands-off cooking, it's perfect for meal prep and actually tastes better the next day as flavors meld together. Optional feta adds creamy tang, while toasted nuts bring satisfying crunch.
The first time I slow roasted tomatoes, my entire apartment smelled like an Italian grandmother's kitchen in mid August. Those little jewels transformed from ordinary cherry tomatoes into something almost candy like and deeply concentrated. Now I make double batches just to keep in jars for impromptu salads.
I brought this to a friend's summer potluck last year and watched three different people ask for the recipe between bites. The combination of warm farro and those concentrated sweet tomatoes creates this incredible comfort factor that people cant quite put their finger on.
Ingredients
- Cherry tomatoes: Slow roasting concentrates their natural sugars into something almost like tomato candy
- Farro: This ancient grain has a satisfying chew and nutty flavor that stands up to the bold tomatoes
- Red onion: Thin slices add just enough sharpness to cut through the sweetness
- Fresh herbs: Basil and parsley bring brightness while arugula adds a peppery bite
- Balsamic dressing: The tangy sweet dressing ties everything together beautifully
Instructions
- Roast the tomatoes low and slow:
- Preheat your oven to 130°C and spread those halved tomatoes on a lined baking sheet. Drizzle generously with olive oil and sprinkle with sea salt, black pepper, and dried oregano. Arrange them cut side up and let them roast undisturbed for about 1½ hours until they've shriveled and intensified in flavor.
- Cook the farro:
- While the tomatoes roast, bring your water or vegetable broth to a boil in a medium pot. Rinse the farro well and add it to the pot with a teaspoon of salt. Simmer gently for 25 to 30 minutes until tender but still pleasantly chewy. Drain and let it cool slightly so it can absorb the dressing without getting mushy.
- Whisk together the dressing:
- In your large serving bowl, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, and honey until emulsified. Season generously with salt and pepper, tasting as you go.
Save to Pinterest This salad became my go to for weeknight lunches when I realized it keeps beautifully in the fridge for days. Something about how the farro continues to soften and absorb the dressing makes it taste even better on day two.
Making Ahead
You can roast the tomatoes up to three days ahead and keep them in an airtight container in the fridge. The farro also cooks up nicely in advance and just needs a quick toss with some olive oil before assembling the whole salad.
Serving Suggestions
This works beautifully as a side alongside grilled fish or chicken. Sometimes I'll add a can of chickpeas to make it a complete standalone meal for lazy summer dinners.
Grain Variations
Pearl barley works wonderfully if you want something slightly softer, while wheat berries bring a satisfyingly chewy texture. Just adjust the cooking time accordingly and keep that al dente bite.
- Toast the grains in a dry pan before cooking for extra nuttiness
- Try vegetable broth instead of water for deeper flavor
- Reserve some pasta water if you want to loosen the salad later
Save to Pinterest There's something deeply satisfying about a salad that feels substantial enough to truly nourish you while still tasting incredibly fresh and vibrant.
Recipe FAQs
- → What does slow-roasting do to the tomatoes?
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Slow-roasting at low temperature concentrates the tomatoes' natural sugars, creating intensely sweet, shriveled gems with deep caramelized flavor. The 1½ hour cooking time transforms them into something entirely different from fresh or sun-dried tomatoes.
- → Can I make this ahead?
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Absolutely. This tastes even better after a few hours in the refrigerator as the flavors meld together. Store the dressed salad in an airtight container for up to 4 days. Add fresh herbs and garnish just before serving.
- → What can I substitute for farro?
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Pearl barley, wheat berries, or spelt berries work beautifully as they have similar chewy textures. Quinoa cooks faster but works too. For gluten-free options, try sorghum or buckwheat groats.
- → Is this served warm or cold?
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It's delicious both ways. Serve warm straight after preparation for comfort, or at room temperature for potlucks and picnics. The flavors develop beautifully as it cools, making it incredibly versatile.
- → How do I know when the farro is done?
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Taste it—properly cooked farro should be tender but still retain a pleasant chewy texture, similar to al dente pasta. It usually takes 25–30 minutes of simmering. Pearled farro cooks faster than whole farro, so adjust accordingly.
- → Can I skip the cheese?
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Definitely. The dish is completely satisfying without cheese. For extra protein and creaminess, try adding avocado cubes, toasted chickpeas, or a dollop of hummus instead.
