Slow Roasted Tomato Farro Salad

The first time I made slow-roasted tomatoes, my entire kitchen smelled like an Italian grandmother's summer garden. Those three hours in the oven transformed ordinary cherry tomatoes into something extraordinary—concentrated, sweet, and impossibly savory. Now I keep a batch in my fridge constantly, ready to elevate everything from morning toast to evening grain bowls.

Last summer, I brought this salad to a friend's rooftop dinner party. Her roommate, a self-proclaimed grain skeptic, went back for thirds and immediately demanded the recipe. There's something about the combination of warm farro, sweet roasted tomatoes, and salty feta that converts even the most doubtful eaters.

Ingredients

• Cherry or grape tomatoes: These smaller varieties roast more evenly and develop sweeter flavor than larger tomatoes, plus they hold their shape better during the long roasting process
• Extra virgin olive oil: Use your best quality oil here since the slow roasting really highlights its fruity, peppery notes in the final dish
• Pearled farro: This semi-processed farro cooks faster than whole farro while maintaining that satisfying chewy texture we love
• Feta cheese: The creamy tang and saltiness perfectly balance the sweet roasted tomatoes and earthy farro
• Fresh basil and parsley: Don't skip the herbs—they add bright, fresh pops that cut through the rich roasted flavors
• Red wine vinegar and honey: This dynamic duo creates a perfectly balanced dressing that's both sharp and slightly sweet

Instructions

Slow-roast those tomatoes:

Preheat your oven to 300°F and line a baking sheet with parchment. Halve your cherry tomatoes and arrange them cut-side up. Drizzle generously with olive oil, then sprinkle with sea salt, pepper, and dried oregano. Tuck those thin garlic slices between the tomatoes and roast for about 1½ hours until they're shriveled, deeply caramelized, and intensely fragrant.

Cook the farro to perfection:

While your tomatoes are roasting, rinse the farro under cold water until the water runs clear. Combine it with 3 cups water and salt in a saucepan, bring to a boil, then reduce heat and simmer for 25 to 30 minutes. You want it tender but still with a pleasant chew—like al dente pasta. Drain any excess water and spread it on a baking sheet to cool quickly.

Whisk together the dressing:

In a large bowl (you'll use this same bowl for tossing everything together), whisk together the olive oil, red wine vinegar, Dijon mustard, and honey. Season with salt and plenty of freshly ground black pepper. The honey helps balance the acidity and creates that perfect vinaigrette emulsion.

Bring it all together:

Add your cooled farro to the bowl with the dressing, then gently fold in those gorgeous roasted tomatoes with all their flavorful juices. Toss in the thinly sliced red onion, torn basil, chopped parsley, and baby arugula. Give everything a gentle toss until the farro is glistening and coated.

Finish with feta and serve:

Crumble the feta over the top and give the salad one last light toss. Serve it at room temperature—the flavors really pop when they aren't ice cold. This salad tastes even better the next day, so don't hesitate to make it ahead.

Save

This recipe started as a way to use up an abundance of cherry tomatoes from my CSA box, but it's since become my go-to for everything from weekday lunches to dinner parties. Something magic happens when those slow-roasted tomatoes meld with the farro—the grain soaks up all that sweet, savory flavor and transforms into something extraordinary.

Make It Your Own

Once you master the basic formula, this salad welcomes endless variations. Try swapping farro for wheat berries, barley, or even quinoa for a gluten-free version. The slow-roasted tomato technique works beautifully on vegetables too—zucchini, eggplant, and red bell peppers all develop incredible sweetness with the same treatment.

Perfect Pairings

This salad shines alongside grilled chicken, fish, or lamb. I've found it's particularly wonderful with salmon—the rich fish complements the tangy feta and sweet tomatoes perfectly. For a vegetarian meal, serve it with a simple white bean soup or crusty bread to soak up those flavorful juices.

Storage And Prep

The farro and roasted tomatoes can be prepared up to three days ahead and stored separately in the refrigerator. Toss everything together with fresh herbs just before serving for the best texture and presentation. The salad keeps well for two to three days in the fridge, though the arugula will wilt slightly over time.

• Wait to add the arugula and herbs until just before serving to keep them fresh and vibrant
• If making ahead, pack the dressing separately and toss right before serving
• This salad travels beautifully to potlucks—just bring a big serving spoon and watch it disappear

Save

There's something deeply satisfying about a salad that feels substantial yet refreshing. This one hits that perfect sweet spot—nourishing enough for dinner, light enough for lunch, and beautiful enough for any table.

Common Questions

→ Can I make this ahead?

Yes, this dish actually improves after a few hours. The farro absorbs the dressing and flavors meld beautifully. Store in the refrigerator up to 3 days.

→ What can I substitute for farro?

Try pearled barley, wheat berries, or chickpeas for similar texture. Quinoa works for a lighter, quicker-cooking option.

→ Is slow-roasting necessary?

The slow roast concentrates tomato flavor significantly. For quicker results, roast at 400°F for 25-30 minutes, though the flavor won't be as intense.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator. Bring to room temperature before serving—cold farro can taste starchy.

→ Can I use regular tomatoes?

Cherry or grape tomatoes work best because their higher sugar content caramelizes beautifully. Large tomatoes can become watery when roasted.