Farro Salad with Roasted Vegetables

Instructions

1. 1

   Roast the vegetables

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
   • On the baking sheet, toss the chopped bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, 0.75 teaspoon salt, and 0.5 teaspoon black pepper.
   • Spread the vegetables in a single, even layer to ensure they roast instead of steam.
   • Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and have lightly caramelized edges.
2. 2

   Cook the farro

   • While the vegetables roast, rinse the farro under cold running water.
   • In a medium saucepan, combine the rinsed farro, 3 cups of water (or broth), and 0.5 teaspoon of salt.
   • Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 25-30 minutes.
   • The farro is done when it's tender but still has a pleasant, chewy texture. Drain any excess liquid and set aside to cool slightly.
3. 3

   Prepare the vinaigrette

   • In a small bowl or a jar with a tight-fitting lid, combine the 1/4 cup of extra virgin olive oil, fresh lemon juice, Dijon mustard, and minced garlic.
   • Add the remaining 0.25 teaspoon of salt and 0.25 teaspoon of black pepper.
   • Whisk vigorously or shake the jar until the dressing is well-emulsified and creamy.
4. 4

   Assemble the salad

   • In a large serving bowl, combine the slightly cooled cooked farro and the roasted vegetables.
   • Pour the lemon-herb vinaigrette over the salad and toss gently to ensure everything is evenly coated.
   • Gently fold in the crumbled feta cheese and chopped fresh parsley. Waiting for the farro and vegetables to cool prevents the feta from melting and the parsley from wilting.
5. 5

   Serve

   • Serve the salad immediately while still warm, or let it cool to room temperature. It is also delicious served chilled from the refrigerator.