This farro salad is the kind of dish I love making when I want something nourishing but not complicated. Roasting vegetables brings out their natural sweetness, and pairing them with nutty farro makes it a filling lunch. Plus, the lemon dressing adds just enough brightness to keep things fresh without fuss.
The Story Behind This Recipe
Farro is one of those ingredients that feels classic but somehow underused in everyday cooking. I started cooking with it more after a trip to Italy, where it was a staple in simple, rustic meals. It holds up well to roasting and dressing, which means you can prepare most of the components ahead of time and just toss it all together when you’re ready to eat.
I like using whatever vegetables are in season. Lately, I’ve been roasting carrots, bell peppers, and zucchini – their sweetness contrasts nicely with the chewy texture of the farro. The lemon and garlic vinaigrette I use is quick but gives the salad a fresh zing without overpowering the other flavors.
This salad also travels well. I often make a batch for leftover lunches during the week. It tastes even better after the flavors have had a chance to mingle overnight. Adding some crumbled feta or toasted nuts at serving time gives it a little extra texture and taste that I really enjoy.
One thing I learned is not to overcook the farro. It should keep some bite to it so that it doesn’t get mushy once everything is mixed. Taking a little care with that makes a big difference in the final dish. This salad feels satisfying but light enough to enjoy any time of year.
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 large carrot, peeled and sliced
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- 3 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- Optional: 1/4 cup crumbled feta or toasted walnuts
Instructions
- Step 1. Preheat oven to 425°F (220°C).
- Step 2. Rinse farro under cold water. In a medium pot, combine farro and water or broth. Bring to a boil, then reduce heat and simmer until farro is tender but chewy, about 25-30 minutes. Drain if necessary and set aside to cool slightly.
- Step 3. While farro cooks, toss carrot, bell pepper, and zucchini slices with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
- Step 4. Roast vegetables for about 20-25 minutes, turning halfway through, until tender and lightly caramelized.
- Step 5. In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, minced garlic, mustard, salt, and pepper to make the dressing.
- Step 6. In a large bowl, combine the cooked farro, roasted vegetables, and chopped parsley.
- Step 7. Pour the dressing over the salad and toss gently to combine.
- Step 8. If using, sprinkle crumbled feta or toasted walnuts on top before serving.
Tips for Success
- Make farro ahead of time and store in the fridge to save time.
- You can swap out vegetables for whatever you have on hand—sweet potatoes, cherry tomatoes, or mushrooms work well roasted too.
- Toast nuts in a dry pan before adding for extra flavor.
- For a vegan version, skip the feta or use a plant-based alternative.
Variations & Substitutions
- Add grilled chicken or cooked white beans for some extra protein.
- Mix in chopped fresh herbs like basil or mint for a different flavor twist.
- Switch lemon juice to balsamic vinegar for a richer dressing.
- Use pearl barley instead of farro if preferred.
