Roasted Tomato Farro Salad
This Roasted Tomato Farro Salad is filled with slow roasted cherry tomatoes, farro, vegan feta, shallots and a red wine vinegar dressing!
Ingredients
- 16 ounces cherry tomatoes large pieces halved
- 4 tablespoons olive oil separated
- 4 cloves garlic peeled
- 1 tablespoon fresh oregano leaves or 1 teaspoon dried
- salt & pepper to taste
- 9 ounces farro dry
- 2 tablespoons red wine vinegar plus more to taste
- 1 shallot finely diced
- 1/3 cup fresh herbs I used a combo of basil, oregano, chives and dill
- 4 ounces vegan feta crumbled
Equipment
- baking dish
Instructions
- Bring a pot of water to a boil. Add the farro and cook according to the package instructions. Once done, drain and set aside.
- Preheat the oven to 425 degrees. Add the tomatoes, 2 tablespoons olive oil, garlic, oregano and a pinch of salt & pepper to a baking dish. Toss to combine and place in the oven for 20-25 minutes, or until the tomatoes have burst. Remove from the oven and allow to cool slightly. Remove the garlic from the baking dish and chop.
- Add the remaining 2 tablespoons of olive oil to a large bowl with the red wine vinegar, shallot, a pinch of pepper and the garlic. Whisk to combine. Pour in the farro, tomatoes and any of the juices from the baking dish. Toss, cover and place in the fridge to cool for at least 30 minutes.
- Before serving, add the fresh herbs and vegan feta. Taste and adjust the seasonings as needed - I added more vinegar.
- Serve chilled or at room temperature.
Video
Calories: 306kcal, Carbohydrates: 39g, Protein: 8g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 17mg, Sodium: 328mg, Potassium: 349mg, Fiber: 8g, Sugar: 3g, Iron: 2mg
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