Ultimate Slow Roasted Tomato Farro Salad (Printable)

Chewy farro meets caramelized tomatoes, feta, and herbs in this satisfying Mediterranean grain bowl.

# 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

# How To Make It:

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 - While tomatoes roast, rinse farro under cold water. Combine farro, water, and salt in a 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 slow-roasted tomatoes become like candy, their juices mingling with the farro to create an instant sauce
  • It travels beautifully and actually tastes better after the flavors have had time to know each other
  • Farro gives you that satisfying chew that makes you feel like youve eaten something substantial
02 -
  • Do not rush the roasted tomatoes, they need that full 90 minutes to develop that deep, concentrated flavor
  • Let the farro cool completely before assembling, otherwise the arugula will wilt from the heat
  • The tomatoes will release incredible roasting juices, do not leave them behind on the baking sheet
03 -
  • Use rimmed baking sheets or you will regret it when those tomato juices try to escape
  • Buy the best tomatoes you can find, since they are the star of the show here

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