This tasty Mediterranean farro salad is full of slow roasted tomatoes, garbanzo beans, fresh basil, and tangy feta cheese. It’s the perfect way to use up the last of your summer tomatoes.
We’re at that awkward time of year where everyone is in fall mode, but mother nature didn’t get the memo, at least around here. It’s mostly been 90+ degrees but there’s mums and pumpkins at every farm stand.
The last 2 days we’ve had a slight taste of fall, but this weekend the heat is combing back. I’m slightly jealous of those of you that get to wear cute fall outfits, frolic through the pumpkin patch with your pumpkin spice latte, and go apple picking without sweating. Notice I said slightly. I love summer and will hang onto my shorts and sandals as long as possible. Oh, and that new pumpkin cold brew from Starbucks is a good way to enjoy a taste of fall while staying cool, just sayin’.
This time of year I’m all about transitional recipes. Dishes that use up the lingering summer produce, but have a touch of fall. And this Mediterranean Farro Salad totally fits the bill.
Farro reminds me of fall and winter because it’s such a hearty grain. Toss in garbanzo beans, red onion, my favorite slow roasted tomatoes, fresh basil, salty feta, and a simple vinaigrette.
Slow roasting the tomatoes really gives the dish more of a fall feel to me. It’s still summery with the fresh basil, but roasting the tomatoes just really gives them a comforting flavor. Perfect way to use up any lingering tomatoes you might have!
The vinaigrette couldn’t be any easier. Throw all the ingredients into a jar and shake it up. I like the salad at room temperature, but it also keeps well in the fridge for a few days, so it’s perfect for meal prep. The farro and garbanzo beans give you protein, but I love topping with a hard boiled egg for even more.
A bowl of this Mediterranean salad is the best farewell to summer while enjoying these warm fall days. Perfection!
- 1 lb. Heirloom Cherry Tomatoes, halved
- 1 Tablespoon Extra Virgin Olive Oil
- Salt & Pepper
- 1 Teaspoon Sugar
- 2 Tablespoons Champagne Vinegar
- 2 Tablespoons Lemon Juice
- ½ Cup Extra-Virgin Olive Oil
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Cup Farro, cooked according to package instructions
- 1 Can Garbanzo Beans
- ½ Small Red Onion, thinly sliced
- ½ Cup Crumbled Feta Cheese
- ½ Cup Thinly Sliced Fresh Basil
Preheat the oven to 300º.
Toss the tomatoes with the oil, a nice pinch of salt and pepper, and sugar on a nonstick baking sheet. (Or line with parchment) Bake the tomatoes for 1 ½ – 2 hours or until shrunken and jammy. Cool completely.
Combine the vinaigrette ingredients in a jar with a tight fitting lid and shake well to combine. Set aside.
In a large bowl combine the farro, beans, onion, feta, basil, cooled tomatoes, and the vinaigrette. Toss well to combine and serve at room temperature.