Farro Salad with Roasted Vegetables
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
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 cupfarro, rinsed
- 3 cupwater
roasted vegetables
- 3 cupbroccoli florets, cut into bite-sized pieces
- 1 pcsbell pepper, chopped into 1-inch (2.5 cm) pieces
- 1 pcszucchini, chopped into 1/2-inch (1.3 cm) 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
Store leftover farro salad in an airtight container in the refrigerator.
This salad is best served chilled or at room temperature, no reheating needed.
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