Farro Farro!

My husband just started a new job where he has professional chefs cooking local, healthy meals for him every day. It’s hard to live up to that pressure at home, where I have 3 kids “helping” me and distracting me :) With his renewed interest in healthy food as fuel, I am trying to make healthier meals and especially sides. Farro is a fun grain to experiment with, and has proven to be a great base that you can jazz up in so many different ways! My first time preparing it, I used orange zest and orange juice mixed in with kosher salt to give it a little pump. I served that with salmon and broccolini and it was a real hit. Now I am experimenting with more ways to use it and found this farro salad recipe that is delightful, and giving us vitamins and energy to live our lives. It would be great as a lunch with friends over, or as a side salad with dinner. It would also be so fun to take along on a picnic! This salad holds up well for a few hours outdoors, and is quite filling!

Slow Roasted Tomato Farro Salad

A tomato farro salad that is sweet from the slow roasted tomatoes, tangy from the feta cheese, chewy from the farro and bright from the lemon!

Serving size: 4
Calories per serving: 357

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
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
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


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!


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 1/4 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!


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!

Source: howsweeteats.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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I hope this farro recipe thrills you and impresses your loved ones like it has mine!

  •   https://www.howsweeteats.com/2019/05/tomato-farro-salad/

    Stefanie Hathaway
    Monthly Newsletter Contributor since 2016
    Email the author! stefanie@dvo.com

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