Slow-Roasted

Tomato Farro Salad

April 19 2020

There's something about slow-roasting tomatoes.  It just brings out a depth of flavor that is so darn good.  The tomatoes caramelize and shrink and become the perfect addition to this farro salad!  

The salad is flavored with a wonderful lemon vinaigrette that has just the right amount of zing to it!  Go light with the dressing or use it all...it just depends on how you like your salad.

The addition of feta cheese, toasted pine nuts and herbs with the roasted tomatoes, makes this salad one that you will repeat over and over!

Slow-Roasted

Tomato Farro Salad

(Recipe from How Sweet Eats)

Serves: 4-6

Active Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

 

2  pints  cherry or grape tomatoes, halved

1  tbsp  olive oil

1/2  tbsp  sugar

1  garlic clove,  minced

1/2  tsp  salt

1/2  tsp  pepper

1/2  tsp  dried thyme

2 cups cooked farro

½ cup crumbled feta cheese

½ cup pine nuts

¼ cup fresh herbs, like parsley, chives, oregano, etc

Kosher salt and pepper to taste

Lemon Vinaigrette:

3  tbsp  lemon juice

2 tbsp champagne vinegar

1 1/2  tbsp honey

2  garlic cloves finely minced or pressed

1/4  tsp  salt

1/4  tsp  pepper

1/2  cup  extra virgin olive oil

For the Slow-roasted Tomatoes:

Preheat the oven to 300°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 1/2 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramel-y 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!

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© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT