Slow Roasted Tomato Farro Salad.
Let’s put some flavor in our tomato farro salad and call it a day.
Otherwise known as the best day ever!
Are you ready for the bowl that is going to be on REPEAT this year?
I’m talking major repeat. This can technically be your breakfast (add an egg!), lunch and dinner.
For most people I’d know (well, almost everyone?), this would be a side dish. A great side for a party or picnic, even a side to make for dinner or one to prep on Sundays for the week ahead. I almost made this a Side Dish Sunday post!
But I could totally eat this as a meal. As a grain bowl, if you will.
In fact, I did. And I do!
This has EVERYTHING I want in a salad, except maybe some big crispy crunch. But we could always add a sprinkle of bacon?
It’s chewy from the farro. It’s naturally sweet from the slow roasted tomatoes. A little tangy from the feta. Bright and refreshing from the lemon vinaigrette. And a little crunchy from the toasted pine nuts.
Ohhhh my gosh.
I adore every single bite in this bowl.
It’s no secret that I’m losing my mind over slow roasted tomatoes right now. They take some time to make, but it’s totally hands-off. And the result, especially for out-of-season tomatoes, is incredible. They make tomatoes in winter and spring… edible. This is important since I’ll be waiting on good ones until August!
I also go crazy over pine nuts and just about go through one container per week, because I toast them with all my roasted vegetables. They are my favorite nut for salads – by far.
So it’s only natural that ALL of these things would be in a salad that you can make and take to all your spring and summer activities, or that you can make at home and hoard for yourself.
Since we’re entering picnic season and need all the potluck or party salad ideas that we can find, I’m bringing you this.
It’s AWESOME to bring to a party, because it’s on the healthier side and I always love having an option like that. But it’s also a filling salad that you can have at your own cookout or picnic, and since it IS filling, you don’t need a ton of other dishes!
The salad holds up well for a few hours and obviously tastes amazing.
Those slow roasted tomatoes are like adding a savory caramel to your dish. Very, very into it.
I hope you get into it too!
Tomato Farro Salad
- 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
- ½ cup crumbled feta cheese
- ½ cup pine nuts
- ¼ cup fresh herbs, like parsley, chives, oregano, etc
- salt and pepper to taste
- 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
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt, thyme and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet.
- P.S. These keep great in a sealed container in the fridge for a few days if you have extra!
- While the tomatoes are roasting, I like to cook the farro and toast the pine nuts. Cook the farro according to the directions (it’s usually 1 cup farro to 2 cups liquid, simmering for about 30 to 40 minutes) and let it cool. If desired, you can toss it with a bit of olive oil so it doesn’t stick together, but don’t use too much since we toss the salad in dressing.
- To toast the pine nuts, heat the nuts in a skillet over medium-low heat. Toss the nuts and shake the pan a few times until they are golden and fragrant, about 5 minutes. Don’t take your eyes off them!
To make the salad, combine the farro with the tomatoes in a large bowl. If taking this to a party, I would combine it all cold and serve it cold. Toss in the feta cheese, pine nuts and fresh herbs. Add about ¼ cup of the dressing, tossing well. Taste and season with salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves.
- This stores great in the fridge for a few days!
- In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
Just about ready to snuggle up in that bowl.