Warm Farro With Roasted Cherry Tomatoes (Printable Version)

Nutty farro meets caramelized cherry tomatoes in this warm Mediterranean grain salad with fresh herbs and balsamic.

# Ingredient List:

→ Grains

01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt

→ Vegetables

04 - 2 cups cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced

→ Dressing & Flavorings

07 - 3 tablespoons extra-virgin olive oil, divided
08 - 1 tablespoon balsamic vinegar
09 - 1 teaspoon honey or maple syrup
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 cup fresh basil leaves, torn
12 - 2 tablespoons fresh parsley, chopped

→ Optional Additions

13 - 1/4 cup crumbled feta cheese
14 - 2 tablespoons toasted pine nuts

# How to Make It:

01 - Preheat oven to 400°F.
02 - Arrange cherry tomatoes and red onion on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 20–25 minutes, until tomatoes are soft and caramelized.
03 - While the tomatoes roast, rinse the farro under cold water. In a medium saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes, or until tender but chewy. Drain any excess water.
04 - In a large bowl, whisk together remaining 2 tablespoons olive oil, balsamic vinegar, honey (or maple syrup), minced garlic, and a pinch of salt and pepper.
05 - Add cooked farro to the bowl with the dressing and toss to combine. Gently fold in the roasted tomatoes, onions, basil, and parsley.
06 - Transfer to a serving platter. Top with crumbled feta cheese and pine nuts if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The roasted tomatoes burst with sweetness, creating their own rich sauce right on the baking sheet
  • Farro holds its shape beautifully, making this perfect for meal prep and leftovers actually taste better the next day
  • Its one of those rare dishes that feels fancy enough for dinner guests but casual enough for Tuesday night solo dining
02 -
  • Farro comes in whole, semi-pearled, and pearled varieties, so cooking times vary—taste as you go to avoid overcooking
  • The roasted tomatoes release juices on the baking sheet, so pour every last drop over the farro for maximum flavor
  • This dish actually improves after sitting for 30 minutes, giving the grains time to absorb all those roasted vegetable juices
03 -
  • Rinse farro under cold water until the water runs clear to remove excess starch and prevent gummy grains
  • Don't crowd the baking sheet when roasting tomatoes—give them space to caramelize instead of steam

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