This hearty grain salad is built on chewy, nutty farro tossed with blistered cherry tomatoes roasted until their edges caramelize into something almost sweet. Crisp English cucumber and briny Kalamata olives add contrast in every bite, while a handful of fresh parsley and mint keeps things bright and herbaceous. The dressing is a simple whisked combination of red wine vinegar, lemon juice, Dijon mustard, and garlic, emulsified with good olive oil for a tangy, well-balanced finish. Everything gets tossed together and served at room temperature, making it an easy make-ahead dish for lunches or a side at dinner. Between the whole grains, olive oil, fresh vegetables, and herbs, this one lines up beautifully with a Mediterranean way of eating and is a genuinely satisfying option to keep on repeat.
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Preheat the oven to 400°F (205°C). Spread the cherry tomatoes on a rimmed baking sheet, drizzle with 1 tbsp olive oil, and season with a pinch of salt. Roast for 18–20 minutes, until the skins are blistered and the tomatoes are softened and beginning to caramelize at the edges. Set aside to cool.
While the tomatoes roast, combine the farro, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook for 25–30 minutes, until the farro is tender with a slight chew at the center and most of the water is absorbed. Drain any excess water, spread the farro on a large mixing bowl or rimmed baking sheet, and drizzle with the remaining 1 tbsp olive oil. Let cool for at least 10 minutes.
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