Slow Roasted Tomato Farro Salad
A healthy and satisfying grain salad featuring slow roasted cherry tomatoes, nutty farro, tangy feta cheese, and crunchy pine nuts. Perfect for meal prep, summer barbecues, and potlucks.
Ingredients
Slow Roasted Tomatoes
- 2 pints cherry or grape tomatoes halved
- 1 tablespoon olive oil for roasting
- 1/2 tablespoon sugar
- 1 garlic clove minced
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon dried thyme
Salad Components
- 2 cups cooked farro about 3/4 cup dry
- 1/2 cup feta cheese crumbled
- 1/2 cup pine nuts toasted
- 1/4 cup fresh herbs parsley, chives, oregano, or basil, chopped
Lemon Vinaigrette
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons champagne vinegar
- 1 1/2 tablespoons honey
- 2 garlic cloves finely minced or pressed
- 1/4 teaspoon salt for dressing
- 1/4 teaspoon pepper for dressing
- 1/2 cup extra virgin olive oil
Instructions
Preparing the Slow Roasted Tomatoes
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Halve all cherry tomatoes and place them cut-side up on the prepared baking sheet.
- Drizzle tomatoes with 1 tablespoon olive oil. Sprinkle with minced garlic, sugar, salt, pepper, and dried thyme. Toss gently to coat evenly.
- Roast in the oven for 1.5 to 2 hours, tossing gently every 30 minutes. Tomatoes are done when they've shriveled significantly and look caramelized and jammy.
Cooking the Farro
- Combine 3/4 cup dried farro with 2 cups of water or broth in a medium pot. Add a pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 30 to 40 minutes until tender but still chewy.
- Drain any excess water. Spread the cooked farro on a plate or tray to cool.
Toasting the Pine Nuts
- Heat a dry skillet over medium-low heat. Add pine nuts and shake the pan frequently, keeping them moving constantly.
- Toast for about 5 minutes until light golden and fragrant. Transfer immediately to a plate to stop cooking.
Making the Lemon Vinaigrette
- In a medium bowl, combine lemon juice, champagne vinegar, honey, minced garlic, salt, and pepper. Whisk until honey dissolves.
- While whisking continuously, slowly drizzle in the olive oil in a thin stream to create an emulsified dressing. Taste and adjust seasoning as needed.
Assembling the Salad
- In a large bowl, combine the cooled farro with the roasted tomatoes, including any juices from the roasting pan.
- Add the crumbled feta cheese, toasted pine nuts, and chopped fresh herbs.
- Start with about 1/4 cup of dressing and toss everything together gently but thoroughly. Add more dressing as desired. Season with additional salt and pepper to taste.
- Serve immediately or refrigerate in an airtight container for up to 4 days. The salad can be enjoyed cold, at room temperature, or slightly warmed.
Notes
Storage: Store in an airtight container in the fridge for up to 4 days. Flavors deepen overnight.
Make-Ahead: Cook farro 3 days ahead, roast tomatoes 2 days ahead, make dressing 1 week ahead, toast pine nuts 1 day ahead. Combine on serving day.
Protein Additions: Add grilled chicken, chickpeas, pan-seared shrimp, or a fried egg to make this a complete meal.
Grain Substitutes: Pearl barley, wheat berries, quinoa, or brown rice work well in place of farro.
Cheese Alternatives: Try goat cheese, fresh mozzarella, or shaved Parmesan instead of feta. Omit for dairy-free.
Nut Substitutes: Use slivered almonds, sunflower seeds, chopped walnuts, or pepitas instead of pine nuts.