Slow Roasted Tomato Farro Salad
User Reviews
5
Slow Roasted Tomato Farro Salad
Description
The Slow Roasted Tomato Farro Salad combines slow-roasted cherry tomatoes that develop a concentrated, caramelized flavor and a slightly shriveled texture with cooked farro, a chewy whole grain. Toasted pine nuts add crunch, while crumbled feta contributes saltiness and creaminess. Fresh herbs like parsley, chives, and oregano provide a fresh aromatic note.
The accompanying lemon vinaigrette, made from lemon juice, champagne vinegar, honey, minced garlic, salt, pepper, and extra virgin olive oil, enhances the salad with a tart and slightly sweet dressing that brightens the roasted and grain components. The slow roasting of tomatoes at 300°F for around 1.5 to 2 hours brings out sweetness that contrasts nicely with the tangy dressing.
This salad can be served chilled or at room temperature, making it ideal for warm weather meals or as a colorful side dish. Leftover tomatoes keep well in the refrigerator for several days, allowing for simple preparation ahead of time.
Ingredients
- 2 pints cherry tomato halved, or grape tomatoes
- 1 tablespoon olive oil
- 1/2 tablespoon sugar
- 1 garlic minced, clove
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme dried
- 2 cups farro cooked
- ½ cup feta cheese crumbled
- ½ cup pine nuts
- ¼ cup herbs like parsley, chives, oregano, etc, fresh
- salt to taste
- black 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 black 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!
User Reviews
Overall Rating
5
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