Farro is such a nice grain to cook with — nutty, chewy, and filling without being heavy. This farro salad with roasted vegetables feels like a relaxed weekend lunch or a simple make-ahead meal for busy days. It’s straightforward, flexible, and just the sort of dish you can keep tweaking with whatever you have on hand.
The Story Behind This Recipe
I first stumbled on farro a few years back when I wanted something a little heartier than regular salad greens but not weighed down by heavy grains like rice or quinoa. After cooking it a few times, I grew fond of how its chewiness holds up even after mixing with olive oil and lemon juice. It never gets soggy the way some salads can.
Roasting the vegetables brings out natural sweetness, which pairs nicely with the slight earthiness of the farro. I like to roast a mix of whatever’s fresh — lately, zucchini, bell peppers, and cherry tomatoes have been working well. The lemony dressing brightens everything up without being too sharp.
I tend to serve this as a light lunch alongside a fresh green salad or some crusty bread. It often makes enough to take for lunch the next day, and I appreciate how it tastes even better once the flavors have had time to meld. Sometimes I toss in some toasted pine nuts or a bit of grated Parmesan for an extra kick.
This salad’s a gentle reminder that simple ingredients and basic techniques add up to something quietly satisfying. No fuss, just good food that fits easily into whatever little breaks we carve out to eat well.
Cuisine: Italian
Course: Lunch
Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 1 cup farro
- 2 cups water or vegetable broth
- 1 medium zucchini, cut into bite-sized pieces
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil, plus more for roasting
- Salt and black pepper to taste
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- Optional: 2 tablespoons toasted pine nuts or grated Parmesan
Instructions
- Step 1. Preheat the oven to 425°F (220°C). Toss the zucchini, bell pepper, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
- Step 2. Meanwhile, rinse the farro under cold water. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the farro and a pinch of salt. Reduce heat and simmer, uncovered, 25-30 minutes until tender but chewy. Drain any excess liquid and let cool slightly.
- Step 3. In a small bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and 3 tablespoons olive oil. Season with salt and pepper.
- Step 4. In a large bowl, combine the cooked farro and roasted vegetables. Pour the dressing over and toss to coat evenly. Stir in the chopped parsley.
- Step 5. Taste and adjust seasoning if needed. Sprinkle with toasted pine nuts or Parmesan if using. Serve warm or at room temperature.
Tips for Success
- If you want to cook the farro faster, soak it in water for a few hours or overnight before cooking.
- Use vegetable broth instead of water for cooking farro to add more depth to the flavor.
- Don’t overcook the farro—the texture should be chewy but tender.
- Feel free to swap out vegetables based on the season, like roasted butternut squash in fall or asparagus in spring.
Variations & Substitutions
- Add some crumbled feta or goat cheese for a tangy twist.
- Mix in chopped olives or sun-dried tomatoes for a briny flavor.
- Include fresh basil or mint instead of parsley for a different herb profile.
- Add grilled chicken or chickpeas to make it a more substantial meal.
