Easy Summer Farro Salad with Roasted Vegetables
Easy Summer Farro Salad with Roasted Vegetables is a light, fresh, and satisfying meal prep recipe. After making this many times, I discovered the trick to perfecting this salad is to roast the vegetables until they’re crispy and golden. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spring Carrot and Chickpea Salad and Easy Healthy Orange Chicken Recipe Ready in 30 Minutes.
Why This Easy Summer Farro Salad with Roasted Vegetables Is Pure Comfort
- Packed with crispy roasted vegetables
- Tender farro for a satisfying texture
- Easy to meal prep for the week
- Better than takeout and perfect for summer cookouts
What You'll Need for Easy Summer Farro Salad with Roasted Vegetables
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup uncooked farro
- 1 lb mixed summer vegetables (e.g., zucchini, bell peppers, eggplant, cherry tomatoes)
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: Fresh basil leaves
- Optional: Crumbled feta cheese
- Optional: Toasted pine nuts
📝 Ingredient Notes
- Farro: Rinse farro before cooking to remove excess starch.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time chopping vegetables → See on Amazon
- Rimmed baking sheet — Ensures even roasting → See on Amazon
How to Make Easy Summer Farro Salad with Roasted Vegetables
- Cook farro: Cook farro according to package instructions. Drain and rinse under cold water. Set aside.
- Prepare vegetables: Cut vegetables into bite-sized pieces. Toss with 2 tbsp olive oil, salt, and pepper. Spread on a rimmed baking sheet.
- Roast vegetables: Roast at 400°F (200°C) for 25-30 minutes, or until tender and golden. Let cool.
- Make dressing: Whisk together lemon juice, 1/4 cup olive oil, minced garlic, oregano, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked farro, roasted vegetables, and dressing. Toss to combine. Top with optional toppings.
Cook's Tips for Perfect Easy Summer Farro Salad with Roasted Vegetables
- Common mistake and fix: Don't overcook farro. It should be tender but still have a slight bite.
- : For a gluten-free version, substitute quinoa or bulgur for farro.
- : Add grilled chicken or tofu for extra protein.
Storing & Reheating Easy Summer Farro Salad with Roasted Vegetables
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days Make-ahead tip: Yes, up to 1 day ahead
Freezing Easy Summer Farro Salad with Roasted Vegetables
Not recommended
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not recommended
Recipe Notes
- Chef tip: To make this recipe vegan, omit feta cheese or substitute with vegan feta.
- Best substitution: Substitute any combination of summer vegetables.
- Make-ahead: Prepare farro and roast vegetables up to 1 day ahead. Combine and dress just before serving.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If salad seems dry, add more dressing or a splash of water.
Want to level up this recipe?
High-quality cutting board — Makes prep work faster and safer → Check price on Amazon
Easy Summer Farro Salad with Roasted Vegetables
Ingredients
Main Ingredients
- 1 cup uncooked farro
- 1 lb mixed summer vegetables (e.g., zucchini, bell peppers, eggplant, cherry tomatoes)
- 1/4 cup olive oil
- Salt and pepper, to taste
Seasonings
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Toppings
- Fresh basil leaves
- Crumbled feta cheese
- Toasted pine nuts
Instructions
- Cook farro: Cook farro according to package instructions. Drain and rinse under cold water. Set aside.
- Prepare vegetables: Cut vegetables into bite-sized pieces. Toss with 2 tbsp olive oil, salt, and pepper. Spread on a rimmed baking sheet.
- Roast vegetables: Roast at 400°F (200°C) for 25-30 minutes, or until tender and golden. Let cool.
- Make dressing: Whisk together lemon juice, 1/4 cup olive oil, minced garlic, oregano, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked farro, roasted vegetables, and dressing. Toss to combine. Top with optional toppings.
Notes
- Chef tip: To make this recipe vegan, omit feta cheese or substitute with vegan feta.
- Best substitution: Substitute any combination of summer vegetables.
- Make-ahead: Prepare farro and roast vegetables up to 1 day ahead. Combine and dress just before serving.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If salad seems dry, add more dressing or a splash of water.
Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Not recommended
- Oven reheat: Not necessary
- Microwave reheat: Not recommended
- Make ahead: Yes, up to 1 day ahead
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 20g
- Carbs: 55g
- Fiber: 10g
- Sugar: 6g
- Sodium: 500mg
- Cholesterol: 5mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Summer Farro Salad with Roasted Vegetables FAQs
Yes, up to 1 day ahead. Store in the fridge and dress just before serving.
Overcooking is the most common reason for mushy farro. Cook according to package instructions and check for doneness a few minutes early.
Yes, substitute quinoa or bulgur for farro for a gluten-free version.
Add grilled chicken, tofu, or chickpeas for extra protein.
Yes, if you substitute quinoa or bulgur for farro.
A Warm Final Note
I can’t wait for you to try Easy Summer Farro Salad with Roasted Vegetables and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
