Chewy semi-pearled farro forms the hearty base of this salad, tossed with cherry tomatoes that turn sweet and caramelized after a quick roast. Crisp English cucumber and briny Kalamata olives add pops of freshness and salt in every forkful, while a handful of chopped parsley and mint keeps things bright and herbaceous. The dressing is a simple whisked blend of red wine vinegar, lemon juice, Dijon, and garlic, emulsified with olive oil into something tangy and rich enough to coat every grain. It all comes together as a room-temperature dish that only gets better as it sits, making it a great make-ahead option. This one holds up beautifully as a vegan lunch or side, packed with texture and Mediterranean flavor in every bite.
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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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