Vibrant Farro Salad with Roasted Veggies
A refreshing and nutritious salad featuring farro and roasted vegetables.
Ingredients
- 1.0 cup farro
- 2.0 cups vegetable broth
- 1.0 medium zucchini, diced
- 1.0 red bell pepper diced
- 1.0 small red onion, diced
- 1.0 cup cherry tomatoes, halved
- 2.0 tablespoons olive oil
- 0.0 to taste salt
- 0.0 to taste pepper
- 1.0 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.25 cup fresh basil, chopped
- 0.25 cup feta cheese, crumbled
- 1.0 juiced lemon
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium pot, bring the vegetable broth (or water) to a boil. Add the farro and a pinch of salt. Reduce the heat, cover, and let it simmer for about 25-30 minutes, or until the farro is tender but still chewy. Drain any excess liquid and set aside.
- On a large baking sheet, combine the diced zucchini, red bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, then sprinkle with salt, pepper, oregano, and garlic powder. Toss until the vegetables are evenly coated.
- Spread the vegetables in an even layer on the baking sheet and roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- In a large mixing bowl, combine the cooked farro, roasted veggies, fresh basil, and crumbled feta cheese (if using). Squeeze the juice of one lemon over the salad and toss everything together until well mixed.
- Let the salad cool for a few minutes before serving, or refrigerate for a chilled option.
Notes
Feta cheese is optional.