LunchDinnerMain Course

Farro Salad with Roasted Vegetables

Name: Farro Salad with Roasted Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 cup farro rinsed; 3 cup water; 3 cup broccoli florets cut into bite-sized pieces; 1 pcs bell pepper chopped into 1-inch pieces; 1 pcs zucchini chopped into 1/2-inch half-moons; 0.5 pcs red onion roughly chopped; 1 cup cherry tomato halved; 3 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 3 tbsp lemon juice freshly squeezed; 2 tbsp olive oil extra virgin; 2 tbsp fresh parsley finely chopped; 0.5 tsp dried oregano; 1 clove garlic minced; 0.25 tsp salt; 0.13 tsp black pepper freshly ground

This hearty and nutritious farro salad combines chewy whole grains with a colorful medley of roasted seasonal vegetables. Tossed in a bright lemon-herb dressing, it's perfect for a light lunch or a satisfying side dish.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 cupfarro, rinsed
3 cupwater

roasted vegetables

3 cupbroccoli florets, cut into bite-sized pieces
1 pcsbell pepper, chopped into 1-inch pieces
1 pcszucchini, chopped into 1/2-inch half-moons
0.5 pcsred onion, roughly chopped
1 cupcherry tomato, halved

for roasting

3 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

dressing

3 tbsplemon juice, freshly squeezed
2 tbspolive oil, extra virgin
2 tbspfresh parsley, finely chopped
0.5 tspdried oregano
1 clovegarlic, minced
0.25 tspsalt
0.13 tspblack pepper, freshly ground

Equipment

baking sheet · large bowl · knife · whisk · oven · cutting board · parchment paper · medium saucepan

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
About 5 min
2
In a large bowl, combine the broccoli florets, bell pepper, zucchini, and red onion.
About 2 min
3
Drizzle the vegetables with the olive oil for roasting, then sprinkle with salt and black pepper.
About 1 min
Cook’s note: Ensure all vegetables are evenly coated for best roasting.
4
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
About 1 min
Cook’s note: Do not overcrowd the pan, as this will steam the vegetables instead of roasting them. Use two sheets if necessary.
5
Roast for 20 minutes, then add the cherry tomatoes to the baking sheet and continue roasting for another 10-15 minutes, or until vegetables are tender and slightly caramelized.
About 35 min
Cook’s note: The cherry tomatoes cook faster, so adding them later prevents them from becoming mushy.
6
While the vegetables roast, combine the farro and water in a medium saucepan.
About 1 min
7
Bring the farro to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender.
About 25 min
Cook’s note: Farro should be chewy, not mushy. Check for doneness around the 20-minute mark.
8
Drain any excess water from the cooked farro and let it cool slightly.
About 5 min
9
In a small bowl, whisk together the lemon juice, extra virgin olive oil, fresh parsley, dried oregano, minced garlic, salt, and black pepper for the dressing.
About 2 min
Cook’s note: Taste and adjust seasoning as needed.
10
In a large bowl, combine the cooled farro and roasted vegetables.
About 1 min
11
Pour the dressing over the farro and vegetables, tossing gently to ensure everything is well coated.
About 1 min
12
Allow the salad to rest for at least 10 minutes for the flavors to meld before serving.
About 10 min
Cook’s note: This salad tastes even better after resting, allowing the farro to absorb the dressing.

Keep it good

Storage

Store leftover farro salad in an airtight container in the refrigerator.

Reheating

This salad is best served chilled or at room temperature, no reheating needed.