Slow Roasted Tomato Farro Salad

Name: Slow Roasted Tomato Farro Salad
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 to 6 people
Cuisine: American
Ingredients: 2 pint cherry or grape tomatoes, halved; 1 tablespoon olive oil; ½ tablespoon sugar; 1 clove garlic clove, minced; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon dried thyme; 2 cup farro, cooked; ½ cup feta cheese, crumbled; ½ cup pine nuts; ¼ cup fresh herbs, like parsley, chives, oregano; ¼ cup fresh basil, chopped (optional); salt and pepper, to taste; 4 tablespoon lemon juice; 2 tablespoon champagne vinegar; 1½ tablespoon honey; 2 clove garlic clove, finely minced or pressed; ¼ teaspoon salt; ¼ teaspoon pepper; ½ cup extra virgin olive oil

A grain salad of chewy farro tossed with slow-roasted cherry tomatoes, feta, toasted pine nuts and fresh herbs in a lemon vinaigrette. It keeps well in the fridge and is good cold or at room temperature.

4 to 6 people · 135 min · salad · American · vegetarian

Servings ×

Ingredients

Main

2 pint cherry or grape tomatoes, halved
1 tablespoon olive oil
½ tablespoon sugar
1 clove garlic clove, minced
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dried thyme
2 cup farro, cooked
½ cup feta cheese, crumbled
½ cup pine nuts
¼ cup fresh herbs, like parsley, chives, oregano
¼ cup fresh basil, chopped (optional)
salt and pepper, to taste

Lemon Vinaigrette

4 tablespoon lemon juice
2 tablespoon champagne vinegar
1½ tablespoon honey
2 clove garlic clove, finely minced or pressed
¼ teaspoon salt
¼ teaspoon pepper
½ cup extra virgin olive oil

Method

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 (and basil, if using). 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!

Notes

Roasted tomatoes keep in a sealed container in the fridge for a few days. The finished salad stores well in the fridge for a few days, and the vinaigrette keeps about a week in a sealed container.