Go Back
Mediterranean Farro Salad
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
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.
Serves: 6
For the Tomatoes:
  • 1 lb. Heirloom Cherry Tomatoes, halved
  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt & Pepper
  • 1 Teaspoon Sugar
For the Vinaigrette:
  • 2 Tablespoons Champagne Vinegar
  • 2 Tablespoons Lemon Juice
  • ½ Cup Extra-Virgin Olive Oil
  • ½ Teaspoon Salt
  • ½ Teaspoon Black Pepper
For the Salad:
  • 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
  1. Preheat the oven to 300º.
  2. 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.
  3. Combine the vinaigrette ingredients in a jar with a tight fitting lid and shake well to combine. Set aside.
  4. 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.