Slow Roasted Tomato Farro Salad

The smell of slow-roasting tomatoes filling my apartment on a lazy Sunday afternoon might be one of my favorite kitchen memories. I stumbled onto this method during a particularly overwhelming tomato harvest from my tiny balcony garden, and now I can't imagine summer without it. Something magical happens when you let tomatoes cook low and slow—they concentrate into these little jewels of intense sweetness that transform even the simplest grain salad into something special.

I brought this salad to a potluck last summer when it was too hot to even think about turning on the stove beyond the oven. My friend Sarah, who claims to hate grain salads, went back for thirds. Theres something about the combination of sweet roasted tomatoes, tangy feta, and peppery arugula that just works—its the kind of dish that disappears before you even get seconds yourself.

Ingredients

• 1 ½ lbs cherry or grape tomatoes: Smaller tomatoes concentrate better than large ones—look for ones that feel heavy for their size
• 3 tbsp extra virgin olive oil: Use the good stuff here since youre not cooking it at high heat
• 1 tsp sea salt: Helps draw out moisture and intensify flavor as they roast
• ½ tsp freshly ground black pepper: Freshly cracked makes a real difference
• 1 tsp dried oregano: Fresh is great but dried actually works beautifully here
• 2 cloves garlic: Slice these paper-thin so they roast along with the tomatoes without burning
• 1 cup pearled farro: Pearled cooks faster than whole farro—check your package
• 3 cups water: For cooking the farro
• ½ tsp salt: For farro cooking water
• ½ small red onion: Thinly sliced—soak in cold water if you want it milder
• 4 oz feta cheese: Creamy and tangy is perfect here
• ½ cup fresh basil leaves: Tear them by hand for more rustic texture
• ¼ cup fresh flat-leaf parsley: Adds fresh brightness against the roasted flavors
• 3 cups baby arugula: Spinach works too but arugula adds a nice peppery bite
• 3 tbsp extra virgin olive oil: For the dressing
• 2 tbsp red wine vinegar: Bright acid to balance the sweet tomatoes
• 1 tsp Dijon mustard: Helps the dressing emulsify
• 1 tsp honey: Just a touch to harmonize everything

Instructions

Slow roast the tomatoes:

Preheat your oven to 300°F and line a rimmed baking sheet with parchment. Arrange halved tomatoes cut side up, drizzle with olive oil, then sprinkle with salt, pepper, and oregano. Tuck the thin garlic slices between the tomatoes and roast for about 1½ hours until they're shriveled and deeply caramelized but still have some moisture.

Cook the farro:

Rinse the farro under cold water until it runs clear, then combine it with 3 cups water and ½ teaspoon salt in a saucepan. Bring to a boil, then reduce heat to low and simmer for 25 to 30 minutes until the grains are tender but still have a pleasant chew. Drain any excess liquid and spread the farro on a baking sheet to cool more quickly.

Make the dressing:

Whisk together 3 tablespoons olive oil, red wine vinegar, Dijon mustard, and honey in a large bowl until emulsified. Season with salt and pepper to taste.

Assemble the salad:

Add the cooled farro to the bowl with the dressing, then toss in the roasted tomatoes along with any juices on the baking sheet. Add the sliced red onion, torn basil, chopped parsley, and arugula, then toss gently until everything is coated.

Finish and serve:

Top with crumbled feta and give it one last gentle toss. Serve at room temperature or slightly chilled—letting it sit for about 15 minutes helps the flavors meld together beautifully.

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This recipe has become my go-to for meal prep because it actually improves overnight. The farro soaks up the dressing, the tomatoes release more of their sweet juices, and everything melds into something even better than when it was first made. I love opening my fridge the next day and knowing lunch is already waiting.

Making It Your Own

Sometimes I swap in toasted pine nuts or walnuts for extra crunch, especially when I want to bulk it up for dinner. A handful of toasted pumpkin seeds works beautifully too and adds a nice nutty flavor that plays well with the sweet tomatoes.

Wine Pairing

A chilled Sauvignon Blanc cuts through the rich feta and complements the roasted tomatoes perfectly. If you prefer red, a light Pinot Noir works surprisingly well without overwhelming the delicate flavors.

Storage and Prep

The roasted tomatoes will keep in an airtight container for up to a week, and honestly, they're worth making just to have on hand for tossing into pasta, spreading on toast, or adding to grain bowls throughout the week.

• Make the roasted tomatoes up to 3 days ahead
• Cook the farro the night before and store it separately
• Wait to add the arugula until just before serving so it stays fresh

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There's something deeply satisfying about a salad that feels like a complete meal, not just an afterthought. This one hits all the notes—sweet, savory, tangy, fresh—and somehow manages to be both comforting and light at the same time.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, this salad actually improves after a few hours as the flavors meld together. Prepare everything up to 1 day in advance, but add the arugula and fresh herbs just before serving to keep them crisp.

→ What can I substitute for farro?

You can replace farro with other ancient grains like wheat berries, spelt berries, or barley. For a gluten-free option, try quinoa or brown rice, adjusting cooking times accordingly.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for 3-4 days. The flavors continue to develop over time. Bring to room temperature before serving, as the texture is best when not completely cold.

→ Can I use regular tomatoes instead of cherry tomatoes?

Cherry or grape tomatoes work best because they naturally have higher sugar content and roast down more evenly. If using larger tomatoes, dice them before roasting and increase the roasting time slightly.

→ Is pearled farro different from whole farro?

Pearled farro has had some of the outer bran removed, which makes it cook faster and become more tender. Whole farro takes longer to cook and remains chewier. Either works, but adjust the cooking time if using whole farro.