Let’s add some bold flavor to this tomato farro salad and call it a win.
This is the bowl you’ll want on repeat all year — breakfast (add an egg!), lunch or dinner.
For many this is a perfect side dish for a party, picnic or a Sunday prep for the week. But it also stands up as a satisfying grain bowl, and I personally eat it that way often.
This salad hits all the notes: chewy farro, naturally sweet slow roasted tomatoes, tangy feta, bright lemon vinaigrette and crunchy toasted pine nuts. If you want more crunch, a sprinkle of crispy bacon works too.
I adore every single bite of this bowl.
Slow roasted tomatoes are my current obsession. They take time to transform, but the process is hands-off and the result is worth it — especially for out-of-season tomatoes. They concentrate sweetness and add a savory, caramel-like depth that makes winter and spring tomatoes taste amazing.
I also love toasted pine nuts. I use them with roasted vegetables and salads, and they’re my favorite nut for brightening textures and flavor.
All of these components come together into a salad that’s perfect for spring and summer gatherings, cookouts, potlucks or simply to make and enjoy at home. It’s healthier than many party dishes but filling enough that you don’t need a lot of extras.
The salad holds up well for hours and tastes excellent chilled or at room temperature. Those slow roasted tomatoes add a deep, jammy sweetness that pairs beautifully with the tang of feta and the brightness of lemon vinaigrette.
I hope you fall for it as much as I have.
Tomato Farro Salad
Slow Roasted Tomato Farro Salad
4
to 6 people
15 mins
2 hrs
2 hrs 15 mins
Ingredients
- 2 pints cherry or grape tomatoes, halved
- 1 tablespoon olive oil
- 1/2 tablespoon sugar
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 2 cups cooked farro
- 1/2 cup crumbled feta cheese
- 1/2 cup pine nuts
- 1/4 cup fresh herbs (parsley, chives, oregano, etc.)
- Salt and pepper to taste
Lemon Vinaigrette
- 3 tablespoons lemon juice
- 2 tablespoons champagne vinegar
- 1 1/2 tablespoons honey
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
Slow Roasted Tomatoes
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Place the halved cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt and thyme; toss to coat.
- Roast for 1½ to 2 hours, tossing every 30 minutes, until the tomatoes are caramelized, shriveled and sweet. Store leftovers in a sealed container in the fridge for several days.
Farro Salad
- While the tomatoes roast, cook the farro according to package directions (usually 1 cup farro to 2 cups liquid; simmer 30–40 minutes). Let cool. Toss with a little olive oil if you want to prevent sticking, but use sparingly.
- Toast pine nuts in a skillet over medium-low heat, shaking or stirring frequently, until golden and fragrant, about 5 minutes. Watch closely to avoid burning.
- Combine cooled farro and roasted tomatoes in a large bowl. Add feta, pine nuts and fresh herbs. Toss with about 1/4 cup of the lemon vinaigrette, taste, and season with salt and pepper. Add more dressing if needed or serve extra on the side.
- Store the salad in the fridge for a few days; it holds up well chilled or at room temperature.
Lemon Vinaigrette
- Whisk together vinegar, lemon juice, honey, garlic, salt and pepper. While whisking, slowly stream in the olive oil until emulsified. The dressing keeps in the fridge for about a week.
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Almost ready to dive into that bowl.