Slow Roasted Tomato Farro Salad (Printable Version)

Chewy farro meets caramelized tomatoes, feta, and fresh herbs in a vibrant Mediterranean salad.

# What You Need:

→ 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

→ Farro

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

→ Salad Base

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

→ 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 pepper, to taste

# Directions:

01 - Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
02 - Arrange halved tomatoes cut side up on the prepared sheet. Drizzle with olive oil, sprinkle with salt, pepper, oregano, and scatter garlic slices over. Roast for 1½ hours, until tomatoes are deeply caramelized and shriveled but still moist. Let cool.
03 - Rinse farro under cold water. Combine farro, water, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until farro is tender but chewy. Drain any excess water and let farro cool to room temperature.
04 - In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper for the dressing.
05 - Add cooled farro, slow-roasted tomatoes with their juices, red onion, basil, parsley, and arugula to the bowl. Toss gently to combine and coat everything in the dressing.
06 - Top with crumbled feta. Toss lightly and serve at room temperature or slightly chilled.

# Expert Tips:

01 -
  • The roasted tomatoes keep in your fridge for a week, adding instant depth to whatever youre cooking
  • Farro has this incredible chewy texture that makes salads feel substantial and satisfying
  • Everything can be prepped ahead, so its ready whenever you need it
02 -
  • Dont rush the tomatoes—low and slow is what creates that concentrated flavor
  • Let the farro cool completely before assembling or it will wilt the herbs and greens
  • The salad actually tastes better after sitting for 30 minutes to an hour
03 -
  • Use a rimmed baking sheet—the tomatoes release a lot of juice that you definitely want to catch
  • If the farro still feels wet after cooking, spread it on a baking sheet while the tomatoes roast

Go Back