Save This Mediterranean-inspired grain bowl showcases the magic of slow-roasted tomatoes, which become deeply caramelized and concentrated after ninety minutes in the oven. The chewy, nutty farro provides the perfect canvas for these intense tomato flavors, while tangy feta adds creaminess and fresh basil, parsley, and arugula bring brightness. A simple honey-mustard dressing ties everything together with just the right balance of acidity and sweetness.
My tiny apartment oven became my best friend one summer when cherry tomatoes were overflowing from every farmers market basket. I started slow-roasting them out of necessity, really, just to use up the bounty before they turned. But that first batch, shriveled and sweet and concentrated, changed everything about how I thought about salads. This farro salad grew from those experimental afternoons.
I brought this to a potluck last fall when the air had just started turning crisp. My friend Sarah took one bite and literally stopped mid-conversation, her eyes widening. She asked for the recipe before she even finished her plate, which is basically the highest compliment someone can pay a cook.
Ingredients
- Cherry or grape tomatoes: The smaller and sweeter the better, they concentrate beautifully during slow roasting
- Extra virgin olive oil: You will taste this oil, so use something you really love drinking straight
- Pearled farro: Much faster cooking than whole farro, with that same nutty chew we are after
- Feta cheese: Adds that perfect salty tang against the sweet tomatoes
- Fresh basil and parsley: Do not skip fresh herbs here, they make everything sing
- Baby arugula: Adds a peppery bite that cuts through the richness
- Red wine vinegar: Bright enough to stand up to the roasted tomatoes intensity
Instructions
- Roast the tomatoes low and slow:
- Arrange them cut-side up, drizzle generously with olive oil, season with salt, pepper, oregano and those thin garlic slices. Let them collapse into sweet, shriveled jewels at 300°F for an hour and a half.
- Cook the farro while tomatoes roast:
- Rinse the grains, then simmer in salted water for 25 to 30 minutes until tender but still pleasantly chewy. Drain well and let cool completely.
- Whisk together the dressing:
- Combine olive oil, red wine vinegar, Dijon mustard and honey until emulsified. Season generously with salt and pepper.
- Assemble the salad:
- Toss cooled farro with those roasted tomatoes and all their precious juices. Add red onion, herbs and arugula. Fold in the dressing.
- Finish with feta and serve:
- Crumble the feta on top and give it one last gentle toss. Best at room temperature when all the flavors have had a moment to relax together.
Save This recipe has become my go-to for new parents, grieving friends, anyone who needs food that says I care without saying anything at all. It is substantial but not heavy, fresh but not insubstantial, the kind of salad that makes people feel taken care of.
Make It Ahead
The roasted tomatoes and cooked farro can both sit in the refrigerator for up to three days. In fact, the tomatoes get even better after a day or two, their flavors deepening and concentrating. Just keep the delicate greens separate until you are ready to serve.
Serving Suggestions
This works alongside grilled fish or chicken, but honestly, it is substantial enough to stand alone as a main course. A chilled glass of crisp white wine makes it feel like dinner, and some crusty bread never hurt anyone.
Variations To Try
Sometimes I swap toasted pine nuts for the feta to make it vegan-friendly and add a buttery crunch. During winter, roasted butternut squash cubes join the party beautifully. The farro base is incredibly forgiving.
- Try adding fresh mint leaves in place of some basil for a brighter, more summery vibe
- A handful of Kalamata olives adds a briny punch that plays well with the feta
- Leftovers make an excellent breakfast topped with a fried egg
Save There is something deeply satisfying about a salad that feels substantial enough to really sink your teeth into. This is the one I make when I want food that feels like a hug.
Recipe FAQs
- → Can I make this ahead of time?
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Absolutely. This actually tastes better after the flavors have had time to meld. You can prepare it up to 24 hours in advance and store it in the refrigerator. Bring to room temperature before serving.
- → What can I use instead of farro?
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You can substitute with other chewy whole grains like wheat berries, barley, or spelt. For a quicker cooking time, you could also use pearled couscous or quinoa, though the texture will be different.
- → How do I store leftovers?
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Store in an airtight container in the refrigerator for up to 4 days. The arugula may wilt slightly, but the flavors will continue to develop. Avoid freezing as the texture will become mushy.
- → Can I use regular tomatoes instead of cherry tomatoes?
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You can use Roma tomatoes, cut into smaller pieces. They may need less roasting time since they're larger and contain more water. Keep an eye on them after about an hour.
- → Is farro gluten-free?
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No, farro is a type of wheat and contains gluten. For a gluten-free option, substitute with quinoa, brown rice, or millet. Adjust cooking time accordingly.
- → Can I make this vegan?
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Simply omit the feta cheese or replace it with a vegan alternative. You could also add chopped kalamata olives or capers to maintain that salty, tangy element.
