Roasted Vegetable Farro Salad

• 1 cup farro
• 3 cups water
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 zucchini, diced
• 1 pint cherry tomatoes, halved
• 1 small red onion, diced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss bell peppers, zucchini, cherry tomatoes, and red onion with 2 tablespoons olive oil, oregano, salt, and pepper.
3. 3 Spread vegetables on a baking sheet and roast for 25 minutes, stirring halfway through.
4. 4 Meanwhile, rinse farro and combine with water in a medium pot. Bring to a boil, reduce heat, and simmer covered for 20 minutes until tender.
5. 5 Drain any excess water from the farro and let it cool slightly.
6. 6 In a large serving bowl, combine the roasted vegetables and cooked farro.
7. 7 Whisk together the remaining tablespoon of olive oil, red wine vinegar, and minced garlic, then drizzle over the salad.
8. 8 Toss to coat, sprinkle with parsley, and serve warm or at room temperature.

Nutrition

Tips

• For added protein, consider adding chickpeas or feta cheese.
• Make ahead and store in the fridge for up to 3 days for a quick lunch option.
• Use any seasonal vegetables you have on hand for variety.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave if desired.

Serving Suggestions

• Pair with grilled chicken or a simple vinaigrette for extra flavor.
• Serve alongside warm pita bread for a complete meal.

FAQ