Farro Tomato Salad with Basil and Mint

The most flavorful salad to celebrate the flavors of tomatoes and fresh herbs! Starts with protein- and fiber-filled Farro, roasted tomatoes! Add in some fresh herbs and feta cheese and a super-tasty dressing and I can’t get enough! So tasty, so healthy!

Nutrition information is for 1/5 of recipe, a large serving.

  • Author: Laura
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 min
  • Yield: 4-6 large servings, or 10 side-dish servings 1x
  • Category: Salad
  • Method: Stovetop, Oven
  • Cuisine: International


  • 1 1/2 c (270g) Farro (Emmer) 
  • 1 lb (454 g, 3 cups) Fresh Cherry Tomatoes
  • 1 T (15ml) Olive Oil (any type)
  • 1/4 Medium Red Onion, super-thin-sliced
  • 1/2 c Chopped Fresh Basil
  • 1/3 c Chopped Fresh Mint
  • 1/2 c Crumbled Feta Cheese
  • 1/4 c White Balsamic (or White Wine) Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp sugar
  • 1/4 c Extra-Virgin Olive Oil
  • Salt and Pepper


Preheat oven to 400F.

Cook the Farro

  1. Fill a large (4-5 qt/litre) saucepan about 2/3 full with water. Sprinkle 1 tsp salt into the water. Turn the heat on to heat the water to boil. 
  2. (optional but recommended) While water is heating, toast the farro, if desired. Heat a large frypan or saute pan over medium heat. Once hot, toast the farro, stirring often, until fragrant and nutty-smelling, about 4-5 minutes.
  3. Pour the toasted farro into the boiling water and maintain a low boil for about 30 minutes until farro is fully cooked but still chewy. Drain well.
  4. While the farro boils, place the tomatoes on a baking sheet. Cut the larger ones in half. Coat with 1 Tbsp olive oil, and salt and pepper. Place the sheet pan in the preheated oven until tomatoes begin to char, about 20-25 minutes. Let cool slightly.
  5. Mix the charred tomatoes, onion slices with the farro.
  6. Make the dressing. In a small (8 oz) jar, add the mustard and sugar. Sprinkle with salt and pepper.  Add the vinegar and Extra-Virgin Olive oil. Cover with lid, and shake vigorously. Add more salt and pepper, if desired.
  7. Pour half he dressing over the farro mixture. Mix in the feta cheese, chopped basil and mint. Add salt and pepper to taste. Drizzle remaining dressing over the salad and mix well. Serve warm, room temperature or cold.


Keywords: Farro Tomato Salad, Roasted Tomato salad, Tomato salad with Basil and Mint, Farro, Tomatoes, Roasted Tomatoes, warm Farro tomato salad, How to cook farro, how to roast tomatoes

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