Okay, my friends, buckle up because we are about to create a flavor masterpiece! This Slow Roasted Tomato Farro Salad is a symphony of sweet, tangy, and nutty goodness. Imagine deeply caramelized tomatoes, chewy farro, salty feta, and crunchy pine nuts, all brought together with a zesty lemon vinaigrette. It’s the perfect dish for a light lunch, a vibrant side, or even a delightful picnic treat. And yes, it’s just as fun to make as it is to eat!
Why You’ll Love This Recipe
- Intense Flavors: Slow roasting the tomatoes concentrates their sweetness, making them taste like candy. Seriously, you won’t believe how good they are!
- Textural Delight: From the chewy farro to the crunchy pine nuts, this salad is a party for your mouth.
- Make Ahead Magic: This salad gets better as it sits, making it perfect for meal prep or entertaining.
Ingredients You’ll Need
Slow Roasted Tomatoes
- Cherry or Grape Tomatoes: Halved, these little gems become sweet and jammy.
- Olive Oil: For drizzling and roasting. Use a good quality one.
- Sugar: A pinch of sugar enhances the tomatoes’ natural sweetness.
- Garlic: Adds a savory depth. Minced, please!
- Salt, Pepper, and Dried Thyme: Simple seasonings that let the tomatoes shine.
Farro Salad
- Cooked Farro: Chewy and nutty, farro is a wonderful grain for salads.
- Crumbled Feta Cheese: Salty and tangy, it balances the sweetness of the tomatoes.
- Pine Nuts: Toasted for extra crunch and nuttiness. Don’t burn them!
- Fresh Herbs: Parsley, chives, oregano – whatever you fancy. Fresh is key!
Lemon Vinaigrette
- Lemon Juice and Champagne Vinegar: For a bright and zesty dressing.
- Honey: Adds a touch of sweetness.
- Garlic: Finely minced or pressed for a smooth dressing.
- Salt and Pepper: To taste.
- Extra Virgin Olive Oil: The base of our vinaigrette.
Variations
Feeling adventurous? Here are some fun twists:
- Add Greens: Toss in some baby spinach or arugula for extra freshness.
- Roasted Veggies: Add roasted bell peppers or zucchini to the mix.
- Protein Boost: Add grilled chicken or chickpeas for a heartier meal.
- Citrus Zest: Add lemon or orange zest to the vinaigrette.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Slow Roasted Tomato Farro Salad
Step 1: Slow Roast the Tomatoes
Preheat oven to 300°F. Line a baking sheet with parchment paper. Toss tomatoes with olive oil, garlic, sugar, salt, and thyme. Roast for 1.5 to 2 hours, tossing every 30 minutes, until caramelized.
Step 2: Cook Farro and Toast Pine Nuts
Cook farro according to package directions. Let cool. Toast pine nuts in a skillet over medium-low heat until golden and fragrant.
Step 3: Make the Lemon Vinaigrette
Whisk together lemon juice, vinegar, honey, garlic, salt, and pepper. Stream in olive oil while whisking.
Step 4: Assemble the Salad
Combine farro and roasted tomatoes in a bowl. Toss in feta, pine nuts, and fresh herbs. Add ¼ cup dressing, toss well, and season to taste.
Step 5: Serve
Enjoy immediately or chill for later.
Pro Tips for Making the Recipe
- Low and Slow: Roasting the tomatoes at a low temperature for a long time is key to their sweetness.
- Watch the Pine Nuts: They burn easily, so keep an eye on them while toasting.
- Taste and Adjust: Don’t be afraid to add more dressing or seasonings to your liking.
- If your farro is sticking together after cooking, toss it with a small amount of olive oil while it is still warm.
How to Serve
This salad is perfect for:
- Lunch: A light and satisfying meal.
- Side Dish: Pairs beautifully with grilled chicken, fish, or lamb.
- Picnics: Easy to transport and delicious at room temperature.
- Potlucks: A guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the fridge for up to 3 days.
Freezing
Freezing is not recommended as it will affect the texture of the tomatoes and farro.
Reheating
This salad is best served cold or at room temperature.
FAQs
1. Can I use a different grain instead of farro?
Absolutely! Quinoa, barley, or brown rice are great alternatives. Just adjust cooking times as needed.
2. Can I use dried herbs instead of fresh?
While fresh herbs are best, you can use dried herbs. Use about 1/3 the amount of fresh herbs.
3. Can I make the roasted tomatoes ahead of time?
Yes! Roasted tomatoes can be stored in an airtight container in the fridge for up to a few days.
4. How can I make this salad vegan?
Simply omit the feta cheese or use a vegan feta alternative.
Conclusion
So, there you have it! A Slow Roasted Tomato Farro Salad that’s bursting with flavor and perfect for any occasion. Get ready to impress your taste buds and your friends with this delightful dish!
Print
Slow Roasted Tomato Farro Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Salads, Side-dishes
- Method: Baking, Stovetop
- Cuisine: Mediterranean
Description
This Slow Roasted Tomato Farro Salad is a flavorful and hearty dish, combining sweet, caramelized tomatoes with nutty farro, salty feta, and a bright lemon vinaigrette. It’s perfect as a side dish or a light vegetarian meal.
Ingredients
low 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
Farro Salad:
- 2 cups cooked farro
- 1/2 cup crumbled feta cheese
- 1/2 cup pine nuts
- 1/4 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 Roast Tomatoes: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt, and thyme, and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramelized, shriveled, and sweet.
- Cook Farro and Toast Pine Nuts: While the tomatoes are roasting, cook the farro according to the package directions (usually 1 cup farro to 2 cups liquid, simmering for about 30 to 40 minutes) and let it cool. If desired, 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.
- Make 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.
- Assemble Farro Salad: In a large bowl, combine the cooked farro with the roasted tomatoes. Toss in the feta cheese, pine nuts, and fresh herbs. Add about ¼ cup of the lemon vinaigrette, tossing well. Taste and season with salt and pepper as needed. Add more dressing if needed, or serve the salad with the dressing on the side.
Notes
- low roasted tomatoes keep well in a sealed container in the fridge for a few days.
- Don’t take your eyes off the pine nuts while toasting, as they burn easily.
- The lemon vinaigrette stays great in the fridge in a sealed container for a week or so.
- For a vegan version, omit the feta or use a vegan feta alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
