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
Units
Scale
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
