Slow Roasted Tomato Farro Salad (Printable View)

Chewy farro meets caramelized tomatoes, feta, and arugula in this vibrant Mediterranean bowl.

# Ingredient List:

→ 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 Prepare:

01 - Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper. Arrange halved tomatoes cut side up on the prepared sheet.
02 - Drizzle tomatoes with olive oil, then sprinkle with salt, pepper, and oregano. Scatter garlic slices over the top. Roast for 1½ hours until tomatoes are deeply caramelized and shriveled but still moist. Allow to cool.
03 - While tomatoes roast, 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 cool to room temperature.
04 - In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
05 - Add cooled farro, slow-roasted tomatoes with their juices, red onion, basil, parsley, and arugula to the bowl with dressing. Toss gently to combine and coat everything evenly.
06 - Top with crumbled feta and toss lightly. Serve at room temperature or slightly chilled.

# Expert Suggestions:

01 -
  • The slow-roasted tomatoes become little bursts of umami that make every bite feel special
  • Farro's nutty chewiness creates the perfect canvas for bright Mediterranean flavors
  • This salad actually gets better as it sits, making it ideal for meal prep and potlucks
02 -
  • Don't rush the tomato roasting process—that low and slow heat is what creates their incredible depth of flavor
  • Cooling the farro completely before tossing prevents it from wilting the delicate arugula and basil
  • The roasted tomatoes release precious juices as they cool—make sure to scrape every drop into your salad
03 -
  • Rinse your farro thoroughly until the water runs clear—this removes excess starch and prevents gummy texture
  • Use parchment paper for roasting; those caramelized tomato juices become almost candy-like and you'll want to scrape every bit into your salad
  • Tear the basil by hand instead of cutting it—this preserves the essential oils and prevents bruising

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