A vegetarian grain salad made with balsamic roasted cherry tomatoes and goat cheese, this warm farro salad is the perfect side dish! Add some protein for a complete meal or eat it on the side of fish or chicken.
This post may contain affiliate links. For more information, see my affiliate disclosure.
I’m currently at war with the garden bunnies…or maybe it’s the squirrels…or chipmunks? I’m not sure who, but someone has taken a nice big bite out of a few of my backyard tomatoes!
I thought I had solved the problem when I put up a fence around the veggie beds this weekend. But lo and behold, I walked outside earlier this afternoon only to find a half-eaten, barely ripe roma tomato on our patio.
Let’s hope they took a bite, realized they didn’t like it, and will never come back again. Wishful thinking, huh?!
Even with a few hiccups, I’ve still been able to enjoy several (untouched!) cherry tomatoes. I can’t wait until more ripen, mainly so I can roast them to make this recipe again.
I’m telling you, this Warm Farro Salad with Roasted Tomatoes is the BEST way to use up summer’s favorite fruit. It’s easy, flavorful, and comforting. I wish I was eating it right now!
How to Make Warm Farro Salad
I love this recipe so much, because even though the farro cooks on the stove and the tomatoes roast in the oven, those things can happen at the same time.
Once they’re finished cooking, you only need to throw them together with some goat cheese and fresh basil. And there ya have it!
Farro is incredibly easy to make. If you get quick-cooking farro (like the kind they have at Trader Joe’s), simply combine 1/2 cup of farro with 1 cup of water in a small saucepan. Bring to a boil, cover, and then let it simmer for 10-12 minutes, until it’s tender and the water has been absorbed.
If you get regular (not quick-cooking) farro, you will need to add more water. Combine 1/2 cup of farro with 1.5 cups of water in a saucepan. Bring to a boil, cover, and simmer for 20-30 minutes.
To make the roasted cherry tomatoes for this salad, wash and dry them, slice any bigger ones in half, and add them to a mixing bowl. Drizzle with equal parts olive oil and balsamic vinegar and mix until coated. (YES, they’re roasted with the balsamic vinegar…and YES, they’re the best thing you will every try.)
Transfer the tomatoes to a baking sheet lined with parchment and bake for 20-25 minutes at 400 degrees F, or until the tomatoes are blistered. YUM.
Combine the farro and the tomatoes (with their delicious, syrupy balsamic-flavored juices…this serves as the “dressing”) in a mixing bowl. Add some fresh basil and clumps of goat cheese. Then eat the damn thing!
Serving Ideas
You can make this a complete meal by throwing in some white beans or chickpeas, a poached egg or two, or some diced chicken. Warm farro salad also tastes great on the side of baked white fish or salmon.
The tomatoes are very flavorful on their own, but if you wanted to add some more flavor, drizzle the salad with balsamic reduction before serving!
For other recipes that feature tomatoes, check out the Grilled Stuffed Mushrooms with Caprese Salad, Roasted Cherry Tomato Sauce with Fresh Herbs, the Tarragon Roasted Summer Vegetables, and the Farmers Market One Pan Ratatouille.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Warm Farro Salad with Roasted Tomatoes
Ingredients
- 2 cups cherry tomatoes - washed
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Sea salt - to taste
- 1/2 cup quick cooking farro
- 1 cup water
- 5 leaves basil - sliced in chiffonade or roughly torn
- 1/4 cup goat cheese - torn into clumps
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Slice any larger cherry tomatoes in half, and add them to a mixing bowl. Drizzle with the balsamic vinegar, olive oil, and sea salt, and mix until coated. Transfer the tomatoes to the lined baking sheet. Roast for 20-25 minutes or until the tomatoes are blistered.
- While the tomatoes are cooking, combine 1/2 cup quick-cooking farro with 1 cup water in a small saucepan over high heat. Bring to a boil, cover, and then reduce heat to a simmer for 10-12 minutes, or until the farro is tender and the water is absorbed. **You can use regular farro too, but will need more water (1.5 cups) and a longer simmer time (~20-25 minutes).**
- When the tomatoes and farro are finished, combine them in a large mixing bowl. Be sure to add all of the balsamic and tomato juices from the baking sheet (this serves as a dressing for the salad). Add the basil and goat cheese, and stir. Serve warm!
Notes
- If you don’t have quick-cooking farro, see notes in step #3 about using regular farro and follow package instructions.
- For a complete meal, mix in white beans or diced chicken, or serve on the side of baked chicken or fish.
- For more balsamic flavor, drizzle with balsamic reduction before serving.
Nutrition
Have a wonderful weekend! – Lizzie
This was a great meal to make late on a summer evening. I roasted the tomatoes in my cast iron skillet (my favorite pan) and then mixed the farro, cheese, and basil in the cast iron pan to save the effort of dirtying another bowl.
I have delicious leftovers for tomorrow, and will probably add some protein. I also served it with a glass of Sauvignon Blanc! A great summer meal.
Sounds like the perfect way to make this a “one pan” meal!! So glad you enjoyed it, and I need to try it with a glass of white wine too :-)!! Thanks for letting me know.