Slow Roasted Tomato Farro Salad (Printable)

Nutty farro meets sweet slow-roasted tomatoes, fresh herbs, and tangy balsamic in this hearty Mediterranean grain bowl.

# What You'll Need:

→ Tomatoes

01 - 1.1 lbs cherry or grape tomatoes, halved
02 - 2 tbsp extra virgin olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp dried oregano

→ Farro

06 - 1 cup farro, rinsed
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 - 1½ tbsp balsamic vinegar
15 - 1 small garlic clove, minced
16 - 1 tsp Dijon mustard
17 - ½ 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 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 1½ 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 tsp 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.

# Tips from dashanddishes:

01 -
  • The farro stays perfectly chewy while absorbing all those sweet roasted tomato juices
  • It tastes even better the next day when the flavors really settle in together
  • You can throw whatever fresh herbs you have on hand into the mix
02 -
  • Don't rush the slow roast step or you'll miss out on that incredible sweetness
  • Let the farro cool for at least 10 minutes before dressing or the oil will slide right off
  • The salad needs about 15 minutes to sit before serving so the grains can drink in the flavors
03 -
  • Tear the basil by hand instead of cutting it to prevent bruising
  • Let the salad come to room temperature before serving for the best flavor

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