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Farro Salad with Roasted Vegetables and Feta Recipe

Mediterranean · Salad · 45 min total

A hearty and flavorful farro salad loaded with roasted vegetables, tangy feta, and a lemon vinaigrette. Perfect as a main or side dish.

Ingredients

• 1 cup farro, rinsed
• 2 cups water
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow squash, halved lengthwise and sliced 1/2-inch thick
• 1 red onion, cut into 1-inch wedges
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1/4 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, combine farro and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender. Drain any excess water and let cool.
3. On a baking sheet, toss bell pepper, squash, and onion with 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.
4. In a small bowl, whisk together lemon juice, mustard, remaining 2 tablespoons olive oil, and remaining 1/4 teaspoon salt.
5. In a large bowl, combine cooked farro, roasted vegetables, feta, and parsley. Pour dressing over and toss gently to combine.
6. Serve warm or at room temperature.

Tips

• For extra protein, add chickpeas or grilled chicken.
• Store leftovers in the refrigerator for up to 3 days.
• This salad can be served warm or cold.

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