Slow Roasted Tomato Farro Salad (Printable)

Hearty farro meets caramelized tomatoes, feta, and fresh herbs in this vibrant Mediterranean dish.

# What You'll Need:

→ Slow-Roasted Tomatoes

01 - 1 ½ lbs ripe cherry or grape tomatoes, halved
02 - 3 tbsp extra virgin olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp dried oregano
06 - 2 cloves garlic, thinly sliced

→ Cooked Farro

07 - 1 cup pearled farro
08 - 3 cups water
09 - ½ tsp salt

→ Salad Components

10 - ½ small red onion, thinly sliced
11 - 4 oz feta cheese, crumbled
12 - ½ cup fresh basil leaves, torn
13 - ¼ cup fresh flat-leaf parsley, chopped
14 - 3 cups baby arugula or spinach leaves

→ Honey Mustard Dressing

15 - 3 tbsp extra virgin olive oil
16 - 2 tbsp red wine vinegar
17 - 1 tsp Dijon mustard
18 - 1 tsp honey
19 - Salt and freshly ground black pepper to taste

# Step-by-step:

01 - Set oven temperature to 300°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
02 - Arrange tomato halves cut side up on prepared baking sheet. Drizzle with 3 tablespoons olive oil, then season with 1 teaspoon sea salt, ½ teaspoon black pepper, and 1 teaspoon dried oregano. Scatter garlic slices evenly over top. Roast for 1 hour 30 minutes until tomatoes are deeply caramelized, shriveled, yet still moist. Allow to cool on pan.
03 - Rinse farro thoroughly under cold running water. Transfer to medium saucepan along with 3 cups water and ½ teaspoon salt. Bring to boil over high heat, then reduce to medium-low and simmer covered for 25 to 30 minutes until grains are tender but still pleasantly chewy. Drain any excess liquid and spread farro on large platter or baking sheet to cool to room temperature.
04 - In large mixing bowl, whisk together 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and salt and pepper to taste until fully emulsified.
05 - Add cooled farro, slow-roasted tomatoes with all their flavorful juices, sliced red onion, torn basil, chopped parsley, and arugula to the bowl with dressing. Gently toss until all components are evenly coated.
06 - Sprinkle crumbled feta over top and toss lightly just once. Serve immediately at room temperature, or refrigerate for 1 hour to serve slightly chilled.

# Expert Advice:

01 -
  • The roasted tomatoes become candy-sweet and savory, creating depth you cant get from fresh tomatoes
  • Farro has this incredible chewy texture that makes salads feel substantial and satisfying
  • Everything can be prepped ahead, so you're just tossing together already-made components
02 -
  • Don't rush the tomato roasting time, that slow breakdown is what creates the intense flavor
  • Let the farro cool completely before tossing or it will wilt your fresh greens
  • The dressing might seem too tangy on its own but it balances perfectly once it coats everything
03 -
  • If you can only find regular farro instead of pearled, you'll need to increase the cooking time and liquid
  • Don't crowd the tomatoes too much on the baking sheet or they'll steam instead of roast

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