Let Me Tell You About This Salad (and That One Time I Forgot the Cheese)
Picture this: it’s a Tuesday night, my kitchen is hotter than a jalapeño in July, and I’m eyeing a pile of tired tomatoes on the counter. There’s a bit of leftover farro in the fridge, some wilting basil, and I’m craving something fresh but hearty. This slow roasted tomato farro summer salad is what I throw together—well, after a few failed attempts and a genuine meltdown over a missing block of feta. (Which, by the way, I later found hiding behind the pickles... typical.) I’ve made this for lazy lunches, family BBQs, you name it. It’s one of those salads that somehow gets better every time, or at least I like to think so.
Why I Keep Making This (Even When I Swear I’m Sick of Farro)
I make this when I want something that tastes like summer, even if it’s raining outside. My family goes a bit wild for it because slow-roasting the tomatoes makes the whole house smell amazing (and they get all sweet and jammy, which is basically tomato magic). And honestly, I’m not always a grain salad person, but farro is chewy in a way rice just isn’t. Sometimes I grumble at the time it takes to roast the tomatoes, but every single time, it’s worth it. Plus, it’s forgiving. I’ve swapped out greens, cheese, herbs—sometimes out of inspiration, sometimes because the shop was closed. Still works. Oh, and if you’re dealing with picky eaters? Just call it "tomato pasta salad". Works like a charm.
What You’ll Need (and What You Could Totally Swap)
- About 500g (a good pound) of ripe cherry or grape tomatoes – I’ve also used plum tomatoes cut into chunks, or whatever’s on sale at the market.
- 2-3 tablespoons olive oil (sometimes I splash in a bit more, if things look dry)
- Salt and black pepper, to taste
- 1 cup uncooked farro (I occasionally use barley or even brown rice in a pinch—my grandmother always insisted on pearled farro, but honestly, any kind works)
- 2 big handfuls fresh basil leaves – torn, not chopped, unless you fancy green fingers
- ½ small red onion or a few spring onions, finely sliced
- 100g (about 3.5 oz) feta cheese, crumbled – goat cheese or even mozzarella work if feta’s not your thing; sometimes I skip cheese altogether... by accident or design
- Zest and juice of 1 lemon (or a splash of red wine vinegar, if you’re out of lemons)
- Optional: a small handful toasted pine nuts or walnuts
How I Throw It All Together (With a Few Side Tracks)
- Slow roast the tomatoes: Preheat your oven to 140°C (285°F, but honestly, anywhere between 130-150°C is fine). Halve the tomatoes, toss them on a baking tray with olive oil, salt, and pepper. Spread ‘em out—crowding them is the enemy of caramelization! Roast for about 90 minutes. (This is when I usually tidy up, forget what I’m doing, and then suddenly remember thanks to that amazing smell.) They should look wrinkly and deeply red, but not burnt. Don’t panic if some are a bit crispier—just call it “rustic”.
- Cook the farro: While the tomatoes are doing their thing, rinse the farro in a sieve. Cook it in a pot of salted water (like pasta) for about 25-30 minutes, or until chewy but not mush. Drain, let it cool a bit. If I’m impatient, I run cold water over it. Actually, I find it works better if you let it cool naturally, but sometimes life gets in the way.
- Assemble: In a big bowl (preferably one that’s not still wet from washing up), combine the farro, roasted tomatoes (juices and all), basil, onion, and half the cheese. Add lemon zest and juice. Toss. Taste. This is where I sneak a bite and adjust salt, maybe another drizzle of olive oil.
- Finish and serve: Top with the rest of the cheese, scatter over pine nuts if using, and a final grind of pepper. Sometimes I throw in extra basil because why not?
Random Notes That Might Save Your Dinner
- Once I tried roasting the tomatoes at a higher temp to “save time”—they burned. Slow wins here, trust me.
- If your farro is still a bit warm when you toss the salad, it helps soak up the flavors. But don’t add cheese until it’s cooled a bit or you’ll get weird, melty clumps (unless you’re into that).
- You can make the tomatoes a day ahead. Actually, I think they taste better the next day—but that’s just my two cents.
- I once used cilantro instead of basil. Not my best idea. Maybe skip that one.
Things I’ve Tried (Some Better Than Others)
- With grains: Barley’s great, quinoa is fine (but a bit too soft for my taste). Couscous was... meh. Didn’t hold up.
- With greens: Rocket (arugula) is lovely for a peppery kick, spinach is nice if you’re feeling extra virtuous.
- With nuts: Pecans are surprisingly good, but peanuts, not so much. Live and learn!
Equipment I Use (But You Don’t Have To)
- Roasting tray or sheet pan – I once used a cake tin in desperation. Worked fine, just a bit crowded.
- Medium pot for the farro – Or whatever you cook pasta in. Don’t overthink it.
- Mixing bowl – I’ve mixed it right on the serving platter when all the big bowls were dirty. No shame.
How Long It’ll Keep (Not That I Ever Have Leftovers)
Covers well and keeps in the fridge for about three days, probably longer if you’re not picky. But honestly, in my house it never lasts more than a day! If you do have leftovers, stir through a splash of olive oil before serving. The farro can soak up the dressing a bit too much.
How We Like to Serve It (But You Do You)
I love this as a main with grilled chicken or fish, or just on its own with crusty bread—sopping up those tomato juices is the best bit. My cousin swears it’s the perfect picnic salad (she’s right, for once), but I tend to just eat it straight from the fridge while standing at the counter. No judgement here.
Hard-Earned Pro Tips (AKA “Mistakes I’ve Made So You Don’t Have To”)
- I once tried rushing the tomato roasting. Regretted it because the flavor just wasn’t the same. Patience, mate.
- Don’t skip the lemon zest. It’s a small thing, but it lifts everything.
- If you forget to salt the farro water, the salad will taste a bit flat. (Ask me how I know.)
Frequently Asked (and Sometimes Funny) Questions
- Can I make this vegan? Sure can! Just leave out the cheese, add more nuts, or maybe try a vegan feta (I’ve heard good things, but haven’t tried it myself).
- Is there a shortcut for the tomatoes? Look, you could use sun-dried tomatoes in oil, but it’s not quite the same. For emergencies? Go ahead. But you’ll miss the jammy, roasted flavor.
- Can I cook farro in a rice cooker? Apparently yes! My mate swears by it. I always end up with slightly undercooked grains, but maybe I’m just cursed.
- What if I don’t have farro? Barley or brown rice, like I said earlier, work. Couscous is easy but less chewy.
- Where do you get your farro? I usually order mine here or grab a bag at the local co-op. No need to be fancy.
- Is this good warm or cold? Both! I probably like it best just a tad warm. But straight from the fridge is perfectly lovely.
- Any other inspiration? I first saw a similar idea on Smitten Kitchen, and have tweaked it a hundred ways since.
Anyway, if you try this salad and it ends up being your summer staple, let me know! Or not. I’ll be over here, eating the last bite straight from the bowl and pretending I’ll save some for tomorrow.
Ingredients
- 1 cup farro, rinsed
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh basil leaves, chopped
- ¼ cup crumbled feta cheese
- 2 tablespoons red wine vinegar
- 1 small cucumber, diced
- ¼ small red onion, thinly sliced
Instructions
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1Preheat the oven to 275°F (135°C). Arrange the cherry tomato halves on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Roast for 1 hour until soft and caramelized.
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2Meanwhile, cook the farro according to package instructions until tender, about 25-30 minutes. Drain and let cool to room temperature.
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3In a large bowl, combine the cooled farro, roasted tomatoes, diced cucumber, red onion, and chopped basil.
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4Whisk together the remaining olive oil, red wine vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Pour over the salad and toss gently to combine.
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5Top with crumbled feta cheese and serve at room temperature or chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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