Easy Summer Farro Salad with Roasted Vegetables Recipe
A vibrant and nutritious Easy Summer Farro Salad featuring hearty farro and a medley of roasted summer vegetables, tossed with a zesty lemon-oregano dressing. This versatile and refreshing salad is perfect for warm weather meals and can be easily customized with your favorite veggies and toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup uncooked farro
- 1 lb mixed summer vegetables (e.g., zucchini, bell peppers, eggplant, cherry tomatoes)
- 1/4 cup olive oil
- Salt and pepper, to taste
Seasonings
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Toppings
- Fresh basil leaves
- Crumbled feta cheese
- Toasted pine nuts
Instructions
- Cook Farro: Cook the farro according to the package instructions until tender. Once cooked, drain any excess water and rinse the farro under cold water to cool it down. Set aside for assembly.
- Prepare Vegetables: Cut the mixed summer vegetables into bite-sized pieces. Toss them in 2 tablespoons of olive oil and season with salt and pepper to taste. Spread the vegetables evenly on a rimmed baking sheet for roasting.
- Roast Vegetables: Preheat your oven to 400°F (200°C). Roast the vegetables for 25-30 minutes, or until they become tender and develop a golden color. Once done, remove from the oven and allow them to cool slightly.
- Make Dressing: In a small bowl, whisk together lemon juice, 1/4 cup olive oil, minced garlic, dried oregano, salt, and black pepper until well combined and flavorful.
- Assemble Salad: In a large mixing bowl, combine the cooled cooked farro and roasted vegetables. Pour the dressing over the mixture and toss well to evenly coat. Garnish with optional fresh basil leaves, crumbled feta cheese, and toasted pine nuts before serving.
Notes
- Chef tip: To make this recipe vegan, omit the feta cheese or substitute it with a plant-based vegan feta alternative.
- Best substitution: Use any combination of your preferred summer vegetables for roasting.
- Make-ahead: You can prepare the farro and roast vegetables up to 1 day in advance. Combine and add dressing just before serving to keep the salad fresh.
- Scaling: This recipe can be easily doubled or tripled to serve a larger group.
- Troubleshooting: If the salad feels dry, add additional dressing or a splash of water to moisten.
- Storage: Store in an airtight container in the fridge for up to 5 days. Freezing is not recommended. Reheating in the oven or microwave is not necessary.
