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Hearty Farro Salad Recipe with Roasted Vegetables and Feta Made Easy

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A wholesome and vibrant salad combining nutty farro, caramelized roasted vegetables, and tangy feta cheese. Perfect for any season, this salad is filling, fresh, and easy to prepare.

Ingredients

Scale
  • 1 cup (200g) pearled farro, rinsed
  • 1 medium red bell pepper, chopped
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, cut into wedges
  • 1 cup baby carrots, halved lengthwise
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • ½ cup (75g) crumbled feta cheese
  • 2 tablespoons chopped parsley or basil (optional)
  • Salt and pepper to taste
  • Optional: toasted pine nuts or walnuts for crunch

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the vegetables: chop the red bell pepper, slice the zucchini into half-moons, halve the cherry tomatoes, cut the red onion into wedges, and halve the baby carrots lengthwise.
  3. Toss the vegetables with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them out in a single layer on the baking sheet.
  4. Roast the vegetables for 25-30 minutes, stirring halfway through, until tender with golden, slightly charred edges.
  5. While the vegetables roast, rinse the farro under cold water. In a medium saucepan, combine farro with 3 cups (720ml) of water and a pinch of salt. Bring to a boil, then reduce heat to a simmer and cover.
  6. Simmer the farro for 25-30 minutes until tender but still chewy. Drain any excess water.
  7. Make the dressing by whisking together red wine vinegar, lemon juice, 1 tablespoon olive oil, salt, and pepper.
  8. In a large mixing bowl, combine the cooked farro and roasted vegetables. Pour in the dressing and toss gently to coat.
  9. Fold in crumbled feta and chopped fresh herbs. Sprinkle toasted pine nuts or walnuts on top if desired.
  10. Serve warm, at room temperature, or chilled.

Notes

Avoid overcrowding the baking sheet to ensure vegetables roast instead of steam. Rinse farro before cooking to remove excess starch. Adjust salt gradually as feta is salty. Add a splash of olive oil or lemon juice before serving if farro seems dry. Store leftovers in an airtight container for up to 3 days; flavors improve after resting.

Nutrition

Keywords: farro salad, roasted vegetables, feta, healthy salad, vegetarian, easy recipe, meal prep, wholesome grains

Find it online: https://blairrecipes.com/hearty-farro-salad-recipe-with-roasted-vegetables-and-feta-made-easy/