Mediterranean Farro Salad with Roasted Veggies & Feta

Mediterranean Farro Salad with Roasted Veggies & Feta is a fresh, flexible salad that works as a side dish, light lunch, or potluck option. Add the dressing close to serving time so the textures stay bright.

Prep10

Cook30

Total40

Servings2

Ingredients

1/2 cup dry farro
1 zucchini, diced
1/2 bell pepper, diced
1/4 small red onion, sliced
1/2 cup cherry tomatoes
1 Tbsp olive oil, divided
2 Tbsp sliced olives
2 Tbsp crumbled feta cheese
1 Tbsp lemon juice
1 Tbsp chopped parsley
Salt and black pepper, to taste

Instructions

Cook the farro according to package directions until tender. Drain any excess liquid and let cool slightly.
Meanwhile, heat the oven to 425°F.
Toss the zucchini, bell pepper, red onion, and tomatoes with 2 teaspoons olive oil, salt, and pepper.
Roast for 15 to 18 minutes, stirring once, until the vegetables are tender and lightly browned.
In a large bowl, combine the cooked farro, roasted vegetables, olives, feta, lemon juice, remaining olive oil, and parsley.
Toss gently and season to taste.
Serve warm or chilled.

Gourmet Geek Tip

Spread the vegetables in a single layer so they roast instead of steam. | Cool the farro slightly before mixing so the feta keeps its texture. | Serve with warm whole-grain pita or grilled chicken.

Equipment

Saucepan • Sheet pan • Mixing bowl • Knife & cutting board • Measuring cups and spoons