Description
A wholesome and flavorful Roasted Vegetable and Farro Salad that combines nutty farro with vibrant roasted bell peppers, zucchini, red onion, and cherry tomatoes. Tossed with a simple balsamic dressing and fresh basil, this salad is a nutritious, filling, and colorful dish perfect for lunch or dinner.
Ingredients
Scale
Grains
- 1 cup farro
- 3 cups water
Roasted Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil (for roasting)
- Salt and pepper to taste
Dressing & Garnish
- 1 tablespoon olive oil (for dressing)
- 1 tablespoon balsamic vinegar
- Fresh basil, chopped
Instructions
- Prepare Vegetables: Wash and chop all fresh vegetables into bite-sized pieces, ensuring even sizes for consistent roasting.
- Cook Farro: Rinse the farro under cold water to remove any debris. Combine the farro, 3 cups of water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until the grains are tender yet chewy. Drain any excess water if necessary.
- Roast Vegetables: Preheat your oven to 425°F (220°C). Spread the chopped vegetables evenly on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, stirring halfway through to ensure even cooking and caramelization.
- Combine Ingredients: In a large mixing bowl, add the cooked farro and the roasted vegetables. Gently toss together to combine flavors thoroughly.
- Dress and Serve: Drizzle the salad with the remaining 1 tablespoon olive oil and balsamic vinegar. Fold in the chopped fresh basil. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or chilled.
Notes
- Farro can be substituted with quinoa or barley for variation.
- Roasted vegetables can be prepared a day ahead and refrigerated to save time.
- For a vegan version, ensure the balsamic vinegar is vegan-friendly.
- This salad can be served warm, at room temperature, or cold.
- Add toasted nuts or seeds for extra crunch and nutrition.
