This Mediterranean farro salad features hearty farro grain paired with a colorful mix of roasted seasonal vegetables and tangy Kalamata olives.
Tossed in a bright lemon-herb vinaigrette, this salad offers a nutritious and satisfying alternative to leafy green salads.
It's perfect as a wholesome main dish or a vibrant side that's great for meal prep and picnics.
Why You’ll Love This Recipe
- Farro provides a nutty flavor and chewy texture that holds up well in salads and adds whole grain nutrition.
- Roasting the vegetables caramelizes their natural sugars, enhancing their flavor and adding depth to the salad.
- The lemon-herb vinaigrette brightens the dish, balancing the richness of the grains and roasted vegetables.
Mediterranean Farro and Roasted Vegetable Salad
A nutrient-rich Mediterranean farro salad combining nutty farro with colorful roasted vegetables, Kalamata olives, and a zesty lemon-herb vinaigrette for a wholesome meal.
- Prep time
- 20 minutes
- Cook time
- 40 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 1 cup farro (about 190 g), rinsed
- 2 1/2 cups water or low-sodium vegetable broth (600 ml)
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- For the Lemon-Herb Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Farro In a medium saucepan, combine rinsed farro and water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered until farro is tender but chewy, about 30 minutes. Drain any excess liquid. Spread cooked farro on a baking sheet to cool and prevent clumping.
- Roast the Vegetables Preheat the oven to 425°F (220°C). On a baking sheet, toss red bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Roast until tender and caramelized, about 20-25 minutes, stirring halfway through. Let cool to room temperature.
- Prepare the Lemon-Herb Vinaigrette In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
- Assemble the Salad In a large bowl, combine cooled farro, roasted vegetables, Kalamata olives, and chopped parsley. Drizzle vinaigrette over salad and toss gently to combine.
- Serve or Store Serve salad at room temperature or chilled. For best flavor, refrigerate at least 1 hour before serving to allow flavors to meld.
Helpful Tips
- Use low-sodium vegetable broth to cook farro for added flavor without excess salt.
- If you prefer, substitute dried oregano for fresh in the vinaigrette.
- Allow the roasted vegetables to cool fully before mixing with the vinaigrette to avoid wilting fresh herbs.
- This salad can be served warm, at room temperature, or chilled depending on preference.
Storage and Make-Ahead
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Refrigerate promptly within 2 hours after preparation to maintain food safety.
Do not freeze this salad as the texture of cooked farro and vegetables will change.
Frequently Asked Questions
Can I make this Mediterranean farro salad vegan?
Yes, this recipe is naturally vegan as it contains no animal products.
How do I store leftover salad safely?
Keep leftover salad in an airtight container in the refrigerator and consume within 3 days. Ensure it cools to room temperature before refrigerating.
Can I use other grains instead of farro?
Yes, you can substitute other hearty grains like barley or quinoa, adjusting cooking times accordingly.
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