Description
A vibrant and hearty Slow Roasted Tomato Farro Salad featuring sweet, caramelized cherry tomatoes, nutty farro, toasted pine nuts, tangy feta, and fresh herbs, all tossed in a bright lemon vinaigrette. Perfect for a wholesome lunch or side dish, served warm or cold.
Ingredients
Roasted Tomatoes
- 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
Salad
- 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
- Prepare the Oven and Tomatoes: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Halve the cherry or grape tomatoes and place them on the lined sheet.
- Season and Roast the Tomatoes: Drizzle the tomatoes with olive oil, then sprinkle with minced garlic, sugar, salt, dried thyme, and pepper. Toss well to coat evenly. Roast the tomatoes for 1.5 to 2 hours, stirring and tossing every 30 minutes, until they are caramelized, shriveled, and sweet.
- Cook the Farro: While the tomatoes roast, cook the farro according to package instructions—usually simmering 1 cup farro in 2 cups liquid for 30 to 40 minutes—until tender. Drain and let cool. Optionally, toss with a small amount of olive oil to prevent sticking.
- Toast the Pine Nuts: Heat a skillet over medium-low heat and add pine nuts. Toast them carefully, tossing and shaking the pan frequently for about 5 minutes, until golden and fragrant. Watch closely to prevent burning.
- Make the Lemon Vinaigrette: In a bowl, whisk together champagne vinegar, lemon juice, honey, minced garlic, salt, and pepper. Slowly drizzle in the extra virgin olive oil while continuously whisking until the dressing emulsifies.
- Combine the Salad: In a large bowl, combine the cooked farro and roasted tomatoes. Add crumbled feta cheese, toasted pine nuts, and chopped fresh herbs. Toss gently to combine.
- Toss with Dressing and Season: Add approximately 1/4 cup of the lemon vinaigrette to the salad and toss well. Taste and adjust salt, pepper, or add more dressing as needed. Optionally, serve dressing on the side to allow guests to dress their portion.
- Serving and Storage: Serve the salad warm or chilled. It stores well in a sealed container in the refrigerator for several days, making it great for meal prep or entertaining.
Notes
- The slow roasted tomatoes can be made ahead and stored in the fridge for a few days.
- Farro can be tossed with a bit of olive oil after cooking to prevent clumping but avoid excess to keep the dressing balanced.
- Toast pine nuts carefully as they can burn quickly; stay attentive during the process.
- Lemon vinaigrette keeps in the fridge for about a week; making a double batch is convenient.
- This salad can be served cold or at room temperature, making it versatile for different occasions.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
