The Best Roasted Farro Summer Salad


This farro salad recipe is perfect for summer barbeques or a regular weeknight dish. It is full of flavor from fresh herbs, farro cooked in rich bone broth, and cherry tomatoes roasted to perfection. This is a recipe that won't disappoint and will become a family favorite!



  • 4 cups Bonafide Provisions Chicken Bone Broth
  • 2 cup farro
  • 2 cups organic cherry tomatoes
  • 1 tbsp garlic ghee (plain ghee will work fine too)
  • 1 garlic clove, minced
  • 1/2 tsp Celtic Sea Salt
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp dried thyme
  • 1/2 cup toasted pine nuts
  • 1/2 cup crumbled feta or goat cheese
  • 1/4 cup finely chopped herbs
  • Sea salt and pepper to taste


  • 3 tbsp freshly squeezed lemon juice
  • 1/4 cup avocado oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • Sea salt & pepper to taste


  1. Add 4 cups of defrosted bone broth to saucepan and 2 cups farro. Cover pot and allow to simmer on low-medium heat for 20 min or until no broth remains. Farro should be tender but not mushy. Transfer to a bowl and allow to cool
  2. While farro is cooking, preheat oven to 300 degrees Fahrenheit. Line baking sheet with unbleached parchment paper. 
  3. Place washed and dried cherry tomatoes on the baking sheet and drizzle ghee over top, covering tomatoes.
  4. Sprinkle minced garlic clove on top, season with sea salt, pepper, and dried thyme. Roast for 1.5 to 2 hours, tossing every 30 minutes. Tomatoes are done when they are shriveled and blistered.
  5. While tomatoes are in the oven, combine lemon juice, avocado oil, balsamic vinegar, honey, salt, and pepper. Whisk and set aside.
  6. Once farro and tomatoes are cooled, combine farro, tomatoes, toasted pine nuts, fresh herbs, and feta or goat cheese. Toss until well combined. 
  7. Drizzle vinaigrette over salad and toss until everything is combined. Serve cooled. 
  8. This salad is great stored in the fridge for a few days if you have extra! 


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— Krista Happ @KristaHapp