Hello, WiseRecipes readers and fellow lovers of salads that are anything but boring – salads that are hearty, flavorful, and truly a meal in themselves! Are you ready to discover a dish where simple ingredients are transformed into something extraordinarily delicious through the magic of slow roasting? Then you absolutely must try my Ultimate Slow Roasted Tomato Farro Salad recipe!

This isn’t just a salad; it’s a symphony of textures and tastes. It’s sweet from the slow roasted tomatoes, tangy from the feta cheese, chewy from the farro and bright from the lemon! Imagine intensely flavorful, caramelized cherry or grape tomatoes, tossed with nutty, satisfying farro, salty crumbles of feta, crunchy toasted pine nuts, and a vibrant mix of fresh herbs, all brought together with a zesty homemade lemon vinaigrette. This easy farro salad with slow roasted cherry tomatoes and feta is a true culinary delight.

My journey to perfecting this Slow Roasted Tomato Farro Salad recipe was all about harnessing the incredible depth of flavor that slow roasting imparts to tomatoes. We’ll explore how to make a flavorful grain salad with roasted tomatoes and pine nuts that’s perfect as a vegetarian farro bowl recipe with fresh herbs and feta or as a stunning side dish. It’s truly the best healthy Mediterranean farro salad recipe with lemon vinaigrette you’ll make.

So, if you’re looking for a quick make ahead farro salad for potlucks or a satisfying, wholesome meal, let’s get those tomatoes roasting for this amazing Slow Roasted Tomato Farro Salad recipe!

Why This Slow Roasted Tomato Farro Salad is a Flavor Game-Changer

If the description “sweet, tangy, chewy, and bright” isn’t enough, here’s why this Slow Roasted Tomato Farro Salad recipe is simply exceptional:

Intensely Flavorful Slow-Roasted Tomatoes: This technique transforms simple cherry or grape tomatoes into “super caramely and shriveled and sweet” gems, concentrating their flavor beautifully. This is the heart of our Slow Roasted Tomato Farro Salad recipe.
Hearty & Satisfying Farro Base: Chewy, nutty farro makes this salad incredibly substantial and filling.
Perfect Balance of Flavors: Sweet tomatoes, tangy feta, bright lemon vinaigrette, and savory herbs create a harmonious taste experience.
Wonderful Textural Contrast: Chewy farro, soft roasted tomatoes, creamy feta, and crunchy pine nuts make every bite interesting.
Versatile – Serve Warm or Cold: Delicious either way, making it perfect for year-round enjoyment and easy entertaining.
Excellent for Meal Prep & Potlucks: As the original notes, “This stores great in the fridge for a few days!” and is ideal for taking to parties. This is a top quick make ahead farro salad for potlucks.
Healthy & Wholesome: Packed with whole grains, vegetables, healthy fats, and fresh herbs.

Gather Your Fresh & Flavorful Ingredients: What You’ll Need

Let’s get our vibrant components ready for this delightful Slow Roasted Tomato Farro Salad recipe, based on the provided ingredient list.

Key Ingredients (Yield: 4 to 6 people):

For the Slow Roasted Tomatoes:

Cherry or Grape Tomatoes: 2 pints, halved.
Olive Oil: 1 tablespoon.
Sugar (Granulated): ½ tablespoon.
Garlic Clove: 1, minced.
Salt: ½ teaspoon.
Pepper (Freshly Ground): ½ teaspoon.
Dried Thyme: ½ teaspoon.

For the Farro Salad:

Cooked Farro: 2 cups (from approx. 1 cup dry farro).
Feta Cheese: ½ cup, crumbled.
Pine Nuts: ½ cup.
Fresh Herbs (e.g., Parsley, Chives, Oregano, Basil): ¼ cup, chopped.
Salt and Pepper: To taste, for final seasoning.

For the Lemon Vinaigrette:

Fresh Lemon Juice: 3 tablespoons.
Champagne Vinegar (or White Wine Vinegar): 2 tablespoons.
Honey (or Maple Syrup for Vegan): 1 ½ tablespoons.
Garlic Cloves: 2, finely minced or pressed.
Salt: ¼ teaspoon.
Pepper (Freshly Ground): ¼ teaspoon.
Extra Virgin Olive Oil: ½ cup.

Crafting Your Flavor-Packed Salad: Step-by-Step Guide

Let’s create this incredible Slow Roasted Tomato Farro Salad recipe!

Step 1: Make the “Super Caramely” Slow Roasted Tomatoes

Preheat Oven & Prep Pan: Preheat your oven to a low 300 degrees F (150°C). Line a large baking sheet with parchment paper.
Season Tomatoes: Place the 2 pints of halved cherry or grape tomatoes on the prepared baking sheet. Drizzle them with 1 tablespoon of olive oil. Sprinkle evenly with the minced garlic, ½ tablespoon sugar, ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon dried thyme. Toss well to ensure all the tomatoes are coated.
Roast Slowly: Spread the tomatoes in a single layer. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet. They will reduce in size significantly and their flavor will intensify beautifully. This is the magic of this Slow Roasted Tomato Farro Salad recipe.
- P.S. As noted, “These keep great in a sealed container in the fridge for a few days if you have extra!”

Step 2: Cook Farro & Toast Pine Nuts (While Tomatoes Roast)

Cook Farro:While the tomatoes are roasting, I like to cook the farro. Cook 1 cup of dry farro according to the package directions (it’s usually 1 cup farro to 2 cups liquid, simmering for about 30 to 40 minutes) until tender but still pleasantly chewy. Drain off any excess liquid 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.
Toast Pine Nuts: To toast the pine nuts, heat a small dry skillet over medium-low heat. Add the ½ cup of pine nuts. 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! They burn quickly. Remove from heat immediately and transfer to a small bowl to cool. This adds a wonderful crunch to your Slow Roasted Tomato Farro Salad recipe.

Step 3: Make the Bright Lemon Vinaigrette

Whisk Base Ingredients: In a bowl, whisk together the 2 tablespoons Champagne vinegar, 3 tablespoons lemon juice, 1 ½ tablespoons honey, 2 finely minced/pressed garlic cloves, ¼ teaspoon salt, and ¼ teaspoon pepper.
Stream in Olive Oil: Continue to whisk while streaming in the ½ cup of extra virgin olive oil until the dressing is well emulsified and slightly thickened.
Taste and Adjust: Taste the vinaigrette. Does it need a touch more honey for sweetness, lemon for tartness, or salt/pepper? Adjust to your liking.
- 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! This is key for the best healthy Mediterranean farro salad recipe with lemon vinaigrette.

Step 4: Assemble Your Slow Roasted Tomato Farro Salad!

Combine Farro & Tomatoes: To make the salad, combine the cooled cooked farro with the cooled slow roasted tomatoes in a large bowl.
Add Remaining Ingredients: Toss in the ½ cup crumbled feta cheese, ½ cup toasted pine nuts, and ¼ cup chopped fresh herbs. This is how to make a flavorful grain salad with roasted tomatoes and pine nuts.
Dress the Salad: Add about ¼ cup of the lemon vinaigrette to the salad, tossing well to ensure everything is lightly coated.
Taste & Season: Taste and season with additional salt and pepper as needed.
Serve or Store: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.
- If taking this to a party, I would combine it all cold and serve it cold. This Slow Roasted Tomato Farro Salad recipe “stores great in the fridge for a few days!”

Wise Tips for the Best Slow Roasted Tomato Farro Salad

Make your Slow Roasted Tomato Farro Salad recipe truly exceptional with these hints:

Low and Slow for Tomatoes: Don’t rush the slow roasting process for the tomatoes. That low temperature and longer time is what coaxes out their incredible sweetness and concentrated flavor.
Don’t Overcook Farro: You want it chewy, not mushy. Follow package directions and start checking for tenderness towards the end of the cooking time.
Cool Components (Usually): While you can serve this warm, allowing the farro and roasted tomatoes to cool to room temperature or be chilled allows the flavors to meld beautifully without wilting the fresh herbs too much, especially if making ahead. This is ideal for an easy farro salad with slow roasted cherry tomatoes and feta.
Toast Pine Nuts with Care: They burn in an instant! Stay by the pan and stir/toss frequently.
Fresh Herbs Make a Big Difference: Use a generous amount of your favorite fresh herbs like parsley, chives, oregano, or basil.
Quality Feta: A good quality block of feta, crumbled by hand, will have better flavor and texture than pre-crumbled.
Dress to Your Liking: Start with less dressing and add more as needed. You want to coat the ingredients, not drown them, for your Slow Roasted Tomato Farro Salad recipe.

Delicious Variations & Creative Additions

This Slow Roasted Tomato Farro Salad recipe is a fantastic base for creativity!

Add Protein: Toss in some grilled chicken or shrimp, canned (rinsed and drained) chickpeas or cannellini beans, or even some flaked salmon for a heartier meal.
Different Grains: Quinoa, barley, wheat berries, or even orzo pasta could be used instead of farro. Adjust cooking times accordingly.
More Roasted Veggies: Roast some diced zucchini, bell peppers, or red onion along with the tomatoes.
Other Cheeses: Crumbled goat cheese or shaved Parmesan would also be delicious instead of feta.
Add Olives: Chopped Kalamata or Castelvetrano olives would add a nice briny, savory note, enhancing the best healthy Mediterranean farro salad recipe with lemon vinaigrette feel.
Spice it Up: Add a pinch of red pepper flakes to the tomato roasting mixture or to the vinaigrette.
Make it a Warm Bowl: Assemble and serve while the farro and roasted tomatoes are still warm for a cozier version of this Slow Roasted Tomato Farro Salad recipe.

Storing Your Flavorful Farro Salad

This Slow Roasted Tomato Farro Salad recipe is excellent for making ahead!

Storage: Store leftover salad in an airtight container in the refrigerator.
Shelf Life: It “stores great in the fridge for a few days!” – typically up to 3-4 days. The flavors often meld and improve over time.
Serving Leftovers: Enjoy chilled or let it come to room temperature before serving. You might want to refresh it with a tiny drizzle more of vinaigrette or a sprinkle of fresh herbs.

Frequently Asked Questions (FAQ) – Slow Roasted Tomato Farro Salad Recipe

Your common questions about this wholesome and delicious salad:

What exactly is farro?
Farro is an ancient whole grain with a delightfully nutty flavor and a pleasantly chewy texture. It’s rich in fiber and nutrients. You can typically find pearled or semi-pearled farro in grocery stores, which cooks faster than whole farro.
Do I have to slow roast the tomatoes for this Slow Roasted Tomato Farro Salad recipe? Can I use fresh or quick-roasted?
While you could use fresh cherry tomatoes or quick-roasted ones, the slow-roasting process is what gives this salad its signature “super caramely and shriveled and sweet” tomato flavor. It concentrates their sweetness and creates an incredible depth that really makes the dish special. It’s worth the time!
Can I make the lemon vinaigrette ahead of time?
Yes, absolutely! The lemon vinaigrette “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 whisk or shake it well before using as it may separate.
Is this salad vegan if I omit the feta cheese?
To make this Slow Roasted Tomato Farro Salad recipe fully vegan, you would need to omit the feta cheese (or use a good vegan feta alternative) and ensure you use maple syrup instead of honey in the vinaigrette.
What are some other good fresh herbs to use besides parsley, chives, and oregano?
Fresh basil, mint, or even a little fresh thyme or marjoram would also be wonderful in this salad, depending on your preference. A mix is often best!

This Slow Roasted Tomato Farro Salad recipe is a true celebration of simple ingredients transformed into something extraordinary. It’s an easy farro salad with slow roasted cherry tomatoes and feta that showcases how to make a flavorful grain salad with roasted tomatoes and pine nuts a regular, delicious part of your meal rotation. This vegetarian farro bowl recipe with fresh herbs and feta is perfect for any occasion.

I am so excited for you to try this recipe and experience the incredible depth of flavor from those slow-roasted tomatoes! If you make this Slow Roasted Tomato Farro Salad, please come back and share your delightful results in the comments below! Did it become your new favorite make-ahead salad? Happy cooking!

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Slow Roasted Tomato Farro Salad with Feta and Pine Nuts

This easy and flavorful Slow Roasted Tomato Farro Salad recipe features sweet caramelized cherry tomatoes, chewy farro, tangy feta cheese, toasted pine nuts, fresh herbs, and a bright lemon vinaigrette. A healthy, hearty, and delicious salad perfect for any occasion.

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Prep Time 15

Cook Time 2

Total Time 2 15

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Mediterranean

Calories: 450

Ingredients Method Notes

Ingredients

For the Slow-Roasted Tomatoes:
2 pints cherry or grape tomatoes halved
1 tbsp olive oil
½ tbsp sugar
1 garlic clove minced
½ tsp salt
½ tsp black pepper
½ tsp dried thyme
For the Salad:
2 cups cooked farro from ~1 cup dry
½ cup crumbled feta cheese
½ cup pine nuts toasted
¼ cup mixed fresh herbs parsley, chives, oregano, chopped
Salt and black pepper to taste
For the Lemon Vinaigrette:
3 tbsp fresh lemon juice
2 tbsp Champagne vinegar or white wine vinegar
1½ tbsp honey or maple syrup
2 garlic cloves finely minced or pressed
¼ tsp salt
¼ tsp black pepper
½ cup extra virgin olive oil

Method

Roast Tomatoes: Preheat oven to 300°F (150°C). Line baking sheet with parchment. Toss halved tomatoes with 1 tbsp olive oil, garlic, sugar, ½ tsp salt, thyme, and ½ tsp pepper. Roast 1.5-2 hours, tossing every 30 mins, until caramelized and shriveled. Cool.
Cook Farro: Cook 1 cup dry farro according to package (usually 1 cup farro to 2 cups liquid, simmer 30-40 mins). Cool.
Toast Pine Nuts: Toast ½ cup pine nuts in a dry skillet over medium-low heat for ~5 mins until golden. Cool.
Make Vinaigrette: Whisk lemon juice, vinegar, honey, minced garlic, ¼ tsp salt, and ¼ tsp pepper. Stream in ½ cup olive oil while whisking until emulsified.
Assemble Salad: In a large bowl, combine cooled farro, slow-roasted tomatoes, crumbled feta, toasted pine nuts, and chopped fresh herbs.
Add about ¼ cup of dressing; toss well. Taste and season with more salt, pepper, or dressing as needed. Serve cold or at room temperature.

Notes

Make Ahead Friendly:
All components (tomatoes, farro, vinaigrette) can be prepared up to 2–3 days ahead and stored separately in the fridge. Assemble just before serving for best texture.
Serving Tips:
This salad is delicious cold or at room temperature — ideal for picnics, potlucks, or meal prep lunches.
Tomato Tip:
Roasting concentrates the sweetness of the tomatoes. Don’t rush this step — the longer roast time brings out amazing flavor.
Farro Substitutes:
Swap farro with quinoa, pearl barley, or couscous for a gluten-free or quicker option.
Herb Flexibility:
Use any mix of soft fresh herbs you like — basil, dill, or mint also work beautifully here.
Vegan Option:
Simply omit the feta or replace it with a dairy-free feta alternative to make the salad vegan.
Queso Note:
If serving this as a side to grilled meat or fish, the lemon vinaigrette balances out rich entrées really well.