Recipe Repeat—Slow Roasted Tomato Farro Salad

Another recipe repeat today!! This was one of my favorite recipes from last year.  Slow Roasted Tomato Farro Salad is so delicious!!   If you don’t have farro on hand, just substitute brown rice or quinoa.  What is great about making this recipe now is that you will easily have the 1.5-2 hours it takes to slow roast the tomatoes.  It is so worth the time.  Use whatever fresh herbs you have on hand or substitute ground herbs.  It is all about having healthy, good meals while we are home.
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Okay, I know.  Farro is derived from wheat and is not gluten free.  What a bummer!  I tried it this week in this awesome salad, and I really love farro!  Too bad it is not an option for the Candida plan because, other than containing gluten, it is very healthy.  It could be an option for other family members.  You can substitute brown rice or quinoa in this salad for the farro to stay yeast free.  This recipe is from How Sweet Eats blog by Jessica Merchant.  It is by far my favorite summer salad this season!  Just a note before you get started.  The slow-roasted tomatoes take 1.5 - 2 hours to roast in the oven, so plan accordingly when you make this salad.

A beautiful salad!

So fresh!

Close-up!

Slow Roasted Tomato Farro Salad

Ingredients:

• 2 pints cherry or grape tomatoes, halved
• 1 tablespoon olive oil
• 1/2 tablespoon sugar (I used 1/2 packet of Truvia.)
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 2 cups cooked farro (Note:  If on the Candida plan, substitute the same amount of brown rice or quinoa.)
• 1/2 cup crumbled feta cheese (Note:  I substituted crumbled goat cheese.)
• 1/2 cup pine nuts (Note:  I did not add nuts to my salad, but pine nuts are fine.)
• 1/4 cup fresh herbs, like parsley, chives, oregano, etc. (Note:  I added basil.)
• Salt and pepper to taste

Lemon Vinaigrette:

• 3 tablespoons lemon juice
• 2 tablespoons champagne vinegar (Note:  I did not add vinegar.)
• 1-1/2 tablespoon honey (Note: I substituted 2 teaspoons of Truvia Nectar.  It is a blend of honey, sugar, water, and Stevia leaf extract.  You could sprinkle part of a Truvia packet into the dressing for sweetness instead of the nectar.)
• 2 garlic cloves finely minced or pressed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup extra virgin olive oil (Note:  You may need less olive oil since no vinegar is added.)

Instructions:

Slow Roasted Tomatoes

1. Preheat the oven to 300 degrees F.  Line a baking sheet with parchment paper.
2. Place the cherry tomatoes on the sheet and drizzle with olive oil  Sprinkle with garlic, sugar, salt, thyme and toss well.  Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely, shriveled and sweet.
3. Note:  These keep great in a sealed container in the fridge for a few days if you have extra!

Farro Salad

1. While the tomatoes are roasting, I like to cook the farro and toast the pine nuts.  Cook the farro according to the directions (it's usually 1 cup farro to 2 cups liquid, simmering for about 30 to 40 minutes) and let it cool.  If desired you can toss it with a bit of olive oil so it doesn't stick together, but don't use too much since we toss the salad in dressing.
2. To toast the pine nuts, heat the nuts in a skillet over medium-low heat.  Toss the nuts and shake the pan a few times until they are golden and fragrant, about 5 minutes.  Don't take your eyes off them!
3. To make the salad, combine the farro with the tomatoes in a large bowl.  If taking this to a party, I would combine it all cold and serve it cold.  Toss in the feta cheese, pine nuts and fresh herbs.  Add about 1/4 cup of the dressing, tossing well.  Taste and season with salt and pepper as need.  If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves.
4. This stores great in the fridge for a few days.

Lemon Vinaigrette

1. In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper.  Continue to whisk while streaming in the olive oil.  This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch, if desired.

This is a beautiful and delicious salad!  I chose basil as my herb because I love its freshness against the taste of the slow-roasted tomatoes.  This salad is a real treat.  Jessica Merchant advises eating all of the components cold.  This is an easy salad to take to a party this summer.  Just put all of the ingredients in separate containers, and assemble it at the party.  I hope you will try this tasty summer salad!