Mediterranean Farro Salad with Roasted Veggies

• 1 cup farro
• 2 cups water
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss diced red bell pepper, zucchini, and yellow squash with 1 tablespoon olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
3. 3 Meanwhile, rinse farro and cook in boiling water for about 25 minutes or until tender. Drain and let cool.
4. 4 In a large bowl, combine cooked farro, roasted vegetables, cherry tomatoes, red onion, olives, feta, parsley, and mint.
5. 5 Whisk together remaining olive oil and lemon juice. Pour over salad and toss to coat.
6. 6 Season with additional salt and pepper to taste. Serve at room temperature or chilled.

Equipment

• Baking sheet
• Large mixing bowl
• Whisk

Variations

• Swap farro for quinoa for a gluten-free option.
• Add avocado for extra creaminess.

Substitutions

• Use grape tomatoes if cherry tomatoes are unavailable.
• Substitute feta with vegan feta for a dairy-free version.

Pairings

• Warm pita bread
• Greek salad
• Grilled halloumi

Nutrition

Tips

• For a make-ahead option, roast veggies and cook farro ahead of time. Assemble and dress just before serving.
• Add grilled chicken for a protein boost.

Storage

Store in an airtight container in the fridge for up to 3 days. Best served chilled or at room temperature.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before serving.

Serving Suggestions

• Pair with warm pita bread and a simple Greek yogurt sauce.
• Serve alongside grilled halloumi for a heartier meal.

FAQ