Farro Salad with Roasted Vegetables and Feta Cheese is a hearty, wholesome dish that perfectly balances nutty whole grains, caramelized vegetables, and tangy cheese. Farro, an ancient grain popular in Mediterranean cuisine, has a pleasantly chewy texture and mild, nutty flavor that makes it an excellent base for salads.
When paired with roasted vegetables—sweet, savory, and slightly crisp—and finished with creamy, salty feta, this salad becomes both comforting and refreshing. It’s ideal for meal prep, potlucks, or elegant lunches, and it works beautifully as a light main course or a satisfying side dish. Simple ingredients, big flavor, and nourishing goodness make this recipe a standout.
Why I Love This Recipe
I love this recipe because it’s deeply satisfying yet fresh. The farro keeps you full, the roasted vegetables add warmth and sweetness, and the feta brings just the right pop of tang. It’s a salad that doesn’t feel like an afterthought—it’s substantial, balanced, and delicious whether served warm or cold. Plus, it’s endlessly adaptable based on the vegetables you have on hand.
Why This Is a Must-Try Dish
- Hearty and filling thanks to whole grains
- Packed with roasted vegetable flavor
- Perfect for meal prep and leftovers
- Great as a vegetarian main or side dish
- Mediterranean-inspired and crowd-friendly
Recipe Overview
- Course: Salad / Side Dish / Light Main
- Cuisine: Mediterranean / International
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories (approx.): 340 kcal per serving
Ingredients
For the Salad
- 1 cup farro (pearled or semi-pearled)
- 3 cups water or vegetable broth
- 1 cup zucchini, chopped
- 1 cup bell peppers, chopped
- 1 cup cherry tomatoes
- ½ cup red onion, sliced
- 3 tbsp olive oil
- Salt and black pepper to taste
For the Dressing
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice or red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp honey or maple syrup
- Salt and pepper to taste
Toppings
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley or basil, chopped
Cooking Directions (Quick Method)
- Cook farro until tender; drain and cool.
- Roast vegetables until caramelized.
- Whisk dressing ingredients.
- Toss farro, vegetables, and dressing.
- Top with feta and herbs.
Step-by-Step Preparation Method
- Cook Farro: Rinse farro. Add to a pot with water or broth, bring to a boil, then simmer for 20–25 minutes until tender but chewy. Drain excess liquid and let cool slightly.
- Prepare Vegetables: Preheat oven to 200°C (400°F). Toss zucchini, peppers, tomatoes, and onion with olive oil, salt, and pepper.
- Roast Vegetables: Spread on a baking sheet and roast for 20–25 minutes, stirring once, until tender and lightly caramelized.
- Make Dressing: Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
- Assemble Salad: In a large bowl, combine cooked farro and roasted vegetables.
- Dress: Pour dressing over salad and toss gently to combine.
- Finish: Sprinkle with feta cheese and fresh herbs. Adjust seasoning if needed.
How to Serve
Serve warm, at room temperature, or chilled. This salad pairs well with grilled chicken, fish, or as part of a Mediterranean mezze spread. It’s perfect for lunches, picnics, or light dinners.
Recipe Tips
- Use vegetable broth instead of water for extra flavor
- Don’t overcook farro—it should stay chewy
- Roast vegetables until lightly browned for best taste
- Add feta just before serving for best texture
Variations
1. Seasonal Vegetable Farro Salad
Swap vegetables with squash, Brussels sprouts, or asparagus.
2. Vegan Farro Salad
Omit feta or replace with vegan cheese or toasted nuts.
3. Protein-Boosted Version
Add chickpeas, grilled tofu, or shredded chicken.
4. Herb-Forward Salad
Add fresh dill, mint, or oregano for extra freshness.
Freezing and Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without feta for up to 1 month.
- Reheating: Enjoy cold or reheat gently and add feta fresh.
Special Equipment Needed
- Medium saucepan
- Baking sheet
- Mixing bowls
- Whisk
Conclusion
Farro Salad with Roasted Vegetables and Feta Cheese is a nourishing, flavorful recipe that brings together wholesome grains, vibrant vegetables, and creamy cheese in perfect harmony. Versatile, satisfying, and easy to prepare, it’s a dish you’ll reach for again and again—whether for healthy lunches, gatherings, or simple weeknight meals.
Farro Salad with Roasted Vegetables and Feta Cheese
Description
Farro Salad with Roasted Vegetables and Feta Cheese is a hearty, wholesome dish that perfectly balances nutty whole grains, caramelized vegetables, and tangy cheese. Farro, an ancient grain popular in Mediterranean cuisine, has a pleasantly chewy texture and mild, nutty flavor that makes it an excellent base for salads.
Ingredients
For the Salad
For the Dressing
Toppings
Instructions
-
Cook Farro: Rinse farro. Add to a pot with water or broth, bring to a boil, then simmer for 20–25 minutes until tender but chewy. Drain excess liquid and let cool slightly.
-
Prepare Vegetables: Preheat oven to 200°C (400°F). Toss zucchini, peppers, tomatoes, and onion with olive oil, salt, and pepper.
-
Roast Vegetables: Spread on a baking sheet and roast for 20–25 minutes, stirring once, until tender and lightly caramelized.
-
Make Dressing: Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
-
Assemble Salad: In a large bowl, combine cooked farro and roasted vegetables.
-
Dress: Pour dressing over salad and toss gently to combine.
-
Finish: Sprinkle with feta cheese and fresh herbs. Adjust seasoning if needed.
