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
Slow Roasted Tomato Farro Salad
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
- ½ cup crumbled feta cheese
- ½ cup pine nuts
- ¼ cup fresh herbs, like 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 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!
farro salad
- 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!
lemon vinaigrette
- 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!
Did you make this recipe?
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I appreciate you so much!
Just about ready to snuggle up in that bowl.
82 Comments on “Slow Roasted Tomato Farro Salad.”
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Looks absolutely incredible! Can you use a different type of vinegar?
definitely! i really think any you like will work. i’d prob do red wine or apple cider next!
I subbed one Tbsp Apple cider and one Tbsp regular and it was great!
This looks absolutely incredible! I’ll be making it tonight!!!
Think it would work with balsamic vinegar?
thanks vanessa!! i do think it would work with balsamic, it might just make the salad a little darker looking in color from the vinegar.
The recipe says to add the tomatoes to the hummus, but there is no hummus in the recipe list. Guessing the roasted tomato part is from another recipe?!?!
oops sorry martha!! that is from the slow roasted tomato hummus i shared a few weeks ago! :)
nice new flavors for me and much appreciated since I’ve gone to my salad recipe book way too often!
thanks sabrina!!
Nice, tempting. Thanks for sharing. I will try it one of these days
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Love the colours!! Making this super soon.
thank you sheenam!! xo
Am I the only one on earth being bugged by the cherry tomatoes SKINS being so unchewable! It’s just so…waxy! And peeling cherry tomatoes is something! I guess we can use fresh cubed tomatoes hein? These salads are great in summer, be it with faro or quinoa or tiny pasta of all kinds- orzo for one – or black rice. Same ingredients, different base. Thanks!
haha i agree mia, they can be such a pain!! but here in PA i can’t get good tomatoes until august. :)
Thank you for answering! Try to find KUMATO tomatoes. They sell all year long, they are brown-ish then dark green then red. But I agree summertime is best. Although… Kumatos are now my preference! They even come as cherries and skin is easier to chew. Look for it!
What is the nutritional value?
what other nut would you recommend for this salad if i cant access pine nuts?
hi lea!! i think any other nut you’d like would work! maybe walnuts or sliced almonds?
I used pepitas and loved them!
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I can hear good sound thank you so much for sharing nice post.
thank you!
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Made this today and it was great! A few minor changes – next time I will not toss the tomatoes every 30 mins as they turned into a big wet mess. I also made the mistake of dumping all the dressing on at once so I made an extra cup of farro and added it to help soak some up. Used parsley as the herb and swapped red wine vinegar. Will make again!
thanks erica!! xo
I did the same thing by dumping in all of the dressing at once lol currently making some quinoa to help soak up some of the dressing. Still very tasty!
Yum! I made this tonight and it was delicious. I LOVE roasted tomatoes, so I knew this would be a winner for me. Not sure if we’re just pigs or what, but I would say it made about 2-3 servings. Maybe 4-6 is for if you eat it as a side dish?
thanks bridget!! xo
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Yum. Definitely one of my all time favorite grains and flavor combo.
thanks lucy!
I just made this for dinner & it is DELICIOUS!!!
thanks andrea!!
I had it for dinner yesterday and leftovers for lunch today. But I only roasted the tomatoes for half an hour without sugar and with origano because I was hungry 😁 Next time will try caramelise them properly. Thanks for another delicious recipe!
Made this salad for lunch today and it is AMAZING. I’d have to say it’s one of the BEST things I’ve made from the blog recently (which is saying a lot since everything is so delicious!). Thanks for an amazing yet easy recipe! :)
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Absolutely delicious. I had to sub marinated mozzarella balls for feta since I discovered my feta was not quite right when I went to add it – it was still GREAT! Will be making again with either or both cheeses – also some kids added in spoonfulls of pesto and chicken and were like “now it’s amazing.” So very versatile. The tomatoes are just extra!
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So. freaking. good. I’ve made your curry salmon before, and now this, and honestly you’re my favorite food blog. Everyone loved it, the balance was fantastic, and I love the details like roasting the pine nuts separately. You’re a goddess ;)
This recipe sounded absolutely delicious. I made it as written, but the taste was off. Even my husband, who loves tomatoes, picked at it. This was unfortunate because it was an expensive recipe to make. The faro, feta, tomatoes and pine nuts were each about $5-$6. We tried the salad the next day to see if the taste improved, but no, still didn’t like it. I think I would recommend you use sun dried tomatoes, as the roasted tomato skins came off and that was not appetizing. Also, I would just use a simple red wine vinaigrette as the dressing and maybe put cucumbers in it instead of tomatoes. I liked the feta, faro and pine nuts, just not with the peeling roasted tomatoes. We did not care for the dressing. It was really a shame that I had to throw this bowl of salad away.
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This has become a summer favorite! I always roast the tomatoes ahead of time, so it comes together quickly for a weeknight meal!
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I served this as a side with some grilled chicken thighs with supper this evening. I’ve slow-roasted tomatoes before, but I just use olive oil and salt, so I skipped on the sugar, garlic and thyme. I thought I had feta in the fridge and after already going to two grocery stores today, I didn’t want to go back out so I subbed in some goat cheese. I didn’t find it great with the goat cheese, but it was absolutely delicious even without the addition of cheese. I have some leftovers as it is just my husband and I and I am totally looking forward to having it for lunch tomorrow! This recipe is a definite keeper!
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We tried this tonight . Our first time having farro but won’t be the last! It was delicious! We added chives , oregano and basil as our herbs. Can’t wait to take it to a pot luck or picnic once this pandemic is over . Thanks for a great recipe!
Made this last night for dinner to go with something that was a leftover – it was so good! I’ve been trying to make something “fresh” whenever we do have a leftover so it doesn’t seem like the same meal. There’s only 2 of us so it’s inevitable that we end up with some things that are left. We loved this and thought that it would even be good using a small pasta like orzo.
This salad is delicious! Wonderful use of tomatoes, farro, and feta! I will be making this again. Jessica, I’ve loved all of the recipes of yours that I’ve made. I have your last cookbook and am looking forward to your next one.
Definitely making this again! Everyone loved it, even my picky eater. This recipe is a keeper. The tomatoes were so scrumptious!
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Delicious: thank you for sharing! I did not have fresh herbs, so substituted a crunchy rib of very thinly sliced celery.
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Really easy. Really delicious. I’ll make half the amount of dressing next time, but otherwise this recipe was spot on. Super adaptable. You could throw in garden veggies or anything you need to eat from your fridge. Can’t wait to eat the leftovers, too. Yum!!
Delicious! I made this yesterday for dinner and my both me and my husband just loved it. Tastes even better as leftovers! One thing I would say is next time I won’t toss the tomatoes as they became super mushed and gooey, flavor was amazing but I think it ruined the appealing look of the dish. Did anyone happen to calculate the nutritional information? Trying to lose weight to fit into my wedding gown 😬
Yum! I love this salad, keep making for parties and is great to bring for lunch. The roasted tomatoes are *chefs kiss*
Just terrific. New plant based diet kick-starter for me. My daughter in Norway doesn’t see much farro, so hope most grains can substitute. Thanks.
Shared with seasoned vegans and they loved it.
Flavorful and delicious😋