Farro Salad with Roasted Vegetables and Feta

Instructions

1. 1

   Roast the Vegetables

   • Preheat your oven to 400°F (200°C).
   • On a large rimmed baking sheet, combine the chopped red bell pepper, zucchini, and red onion.
   • Drizzle with 2 tbsp of olive oil and sprinkle with dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well to coat.
   • Spread the vegetables in a single, even layer. Use two baking sheets if necessary to avoid overcrowding.
   • Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and have caramelized edges.
2. 2

   Cook the Farro

   • While the vegetables roast, rinse the farro under cold running water.
   • In a medium saucepan, bring 4.5 cups of water and 1/2 tsp of salt to a rolling boil.
   • Add the rinsed farro, reduce the heat to a medium simmer, and cook uncovered, stirring occasionally.
   • Cook for 20-25 minutes, or until the farro is tender but still has a pleasant chew (al dente).
   • Drain any excess water thoroughly and transfer the farro to a large serving bowl to cool slightly.
3. 3

   Prepare the Vinaigrette

   • In a small bowl or a glass jar with a tight-fitting lid, combine the 1/3 cup extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, 1/4 tsp salt, and 1/4 tsp black pepper.
   • Whisk vigorously or shake the jar until the dressing is well-emulsified and creamy.
4. 4

   Assemble the Salad

   • To the large bowl with the slightly cooled farro, add the roasted vegetables, fresh parsley, and baby arugula.
   • Pour the prepared vinaigrette over the salad.
   • Toss gently until all ingredients are evenly coated.
   • Sprinkle the crumbled feta cheese over the top.
   • Serve immediately while still slightly warm, or chill to serve later.