Farro Salad with Roasted Vegetables and Feta
Nutty, chewy farro tossed with caramelized roasted vegetables, briny feta cheese, and a bright lemon-herb dressing. This hearty grain salad works as a satisfying lunch or a beautiful make-ahead side dish.
For 4 servings
- prep
Preheat the oven and prepare the sheet pan.
Place a large baking sheet in the oven and preheat to 425°F. While the oven heats, rinse the farro under cold water and drain well.
- boil · ~30 min
Cook the farro.
1.Bring 3 cups of water to a boil in a saucepan. Add a pinch of salt and the rinsed farro.2.Reduce heat to a simmer and cook until tender but still chewy, about 25-30 minutes.3.Drain the farro and spread it on a plate to cool slightly.TIPPearled farro cooks faster than semi-pearled or whole—taste a grain a few minutes before the timer ends. - prep · ~25 min
Season and roast the vegetables.
1.Carefully remove the hot sheet pan from the oven.2.Toss the bell pepper, zucchini, red onion, and cherry tomato directly on the pan with 2 tablespoons olive oil, a pinch of salt, and a pinch of pepper.3.Spread everything into a single layer. Roast for 20-25 minutes, flipping once halfway through, until edges are caramelized and vegetables are tender.TIPKeep the vegetables in a single layer—crowding steams them instead of roasting. - mix · ~2 min
Make the lemon-herb dressing.
1.Whisk together 1 tablespoon olive oil, lemon juice, minced garlic, dried oregano, a pinch of salt, and a pinch of pepper in a small bowl.2.Let the dressing sit while the vegetables roast so the garlic mellows. - assemble · ~3 min
Assemble the salad.
1.Add the cooked farro to a large mixing bowl. Pour half the dressing over the warm farro and toss to coat.2.Add the warm roasted vegetables and toss gently to combine.3.Drizzle the remaining dressing over the salad. Fold in the crumbled feta and chopped parsley.TIPTossing the farro with dressing while still slightly warm helps it absorb all the flavor. - serve
Serve warm or at room temperature.
TIPThis salad tastes even better after 20 minutes of resting—the flavors meld beautifully.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Taste the farro a few minutes before the timer ends—pearled farro can go from chewy to mushy quickly.
- 2Keep vegetables in a single layer on the sheet pan to ensure caramelization instead of steaming.
- 3Toss the warm farro with half the dressing so the grains absorb the lemon-herb flavor deeply.
- 4Let the dressed salad rest for 20 minutes before serving to allow flavors to meld.
- 5Store leftovers in an airtight container in the fridge for up to 4 days—the flavors continue to develop.
- 6Toast the farro in a dry skillet for 2 minutes before boiling to add a deeper nutty flavor.
Adapt it for your goals.
Vegan
Omit the feta cheese and add 1/2 cup of toasted walnuts or chickpeas for protein and creaminess. The lemon-herb dressing already works perfectly without dairy.
High ProteinHigh-Protein
Add 1 cup of cooked chickpeas or shredded rotisserie chicken to turn this side salad into a complete meal with extra staying power.
Low OilLow-Oil
Roast vegetables on a silicone mat or parchment paper with minimal oil (using a spray bottle), and reduce the dressing to just lemon juice and herbs for a lighter version.
JainJain
Omit garlic and onion; use asafoetida (hing) for savoriness. Replace red onion with roasted fennel or bell pepper. Use a vegan feta alternative if needed.
Gluten FreeGluten-Free
Substitute farro with an equal amount of cooked sorghum, quinoa, or brown rice. Note that sorghum has a similar chewy texture and cooks in about 30 minutes.
Why this is on our healthy list.
Rich in Fiber
Farro is a whole grain that provides dietary fiber, which supports digestive health and helps maintain steady energy levels.
Packed with Vitamins
Bell peppers and cherry tomatoes are excellent sources of vitamin C, while zucchini offers vitamin A and potassium for immune and heart health.
Good Source of Calcium
Feta cheese contributes calcium, which is important for strong bones and teeth, in a small but flavorful amount.
Low in Saturated Fat
This dish uses olive oil as its primary fat source, which is rich in monounsaturated fats and supports heart health.
Frequently asked questions
Yes, you can substitute farro with spelt, wheat berries, or barley. Cooking times will vary, so check for a tender-chewy texture. Brown rice or quinoa also work but change the texture and flavor profile.
