Easy Summer Farro Salad with Roasted Vegetables
Easy Summer Farro Salad with Roasted Vegetables is your new go-to meal prep. After making this dozens of times, I’ve perfected the balance of crispy, fresh veggies and tender farro. The trick I discovered is roasting the vegetables to bring out their natural sweetness. This summer salad is light, fresh, and so much better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mediterranean Orzo and Beans One-Pot Dinner and Slow Cooker Creamy Chicken Pasta with Sun-Dried Tomatoes.
Why This Easy Summer Farro Salad with Roasted Vegetables Is Pure Comfort
- Packed with fresh summer flavors
- Easy to meal prep for the week
- Better than takeout and healthier too
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.
- Farro
- Zucchini
- Yellow squash
- Cherry tomatoes
- Red onion
- Feta cheese
- Olive oil
- Salt
- Pepper
- Red wine vinegar
- Garlic
- Dried oregano
- Optional: Chopped fresh parsley
- Optional: Crumbled feta cheese
📝 Ingredient Notes
- Farro: Can be substituted with quinoa or bulgur.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time chopping vegetables → See on Amazon
- High-quality olive oil — Enhances the flavor of the salad → See on Amazon
How to Make Easy Summer Farro Salad with Roasted Vegetables
- Roast vegetables: Toss zucchini, squash, and red onion with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes.
- Cook farro: Cook farro according to package instructions. Drain and rinse under cold water.
- Prepare dressing: Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked farro, roasted vegetables, cherry tomatoes, and dressing. Toss to combine. Top with feta cheese and chopped parsley.
Cook's Tips for Perfect Easy Summer Farro Salad with Roasted Vegetables
- Common mistake and fix: Don't overcook the farro. It should have a slight bite to it. If it's too soft, it will make the salad soggy.
- Time-saving tip: Roast the vegetables while the farro is cooking to save time.
- Flavor boost: Add a pinch of red pepper flakes for a little heat.
- Make-ahead tip: Prepare the salad up to 2 days ahead. Store in the fridge and add the feta and parsley just before serving.
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 in the fridge for up to 5 days. Make-ahead tip: Can be made up to 2 days ahead.
Freezing Easy Summer Farro Salad with Roasted Vegetables
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended as it may make the salad soggy.
Recipe Notes
- Chef tip: For a vegan version, omit the feta cheese.
- Best substitution: Substitute the cherry tomatoes with diced cucumber for a lighter salad.
- Make-ahead: Prepare the salad up to 2 days ahead. Store in the fridge and add the feta and parsley just before serving.
- Scaling: This recipe can easily be doubled or halved depending on your needs.
- Troubleshooting: If the salad is too dry, add a little more olive oil and vinegar.
Want to level up this recipe?
Good-quality cutting board — Makes prep work easier and safer → Check price on Amazon
Easy Summer Farro Salad with Roasted Vegetables
Ingredients
Main Ingredients
- Farro
- Zucchini
- Yellow squash
- Cherry tomatoes
- Red onion
- Feta cheese
Seasonings
- Olive oil
- Salt
- Pepper
- Red wine vinegar
- Garlic
- Dried oregano
Optional Toppings
- Chopped fresh parsley
- Crumbled feta cheese
Instructions
- Roast vegetables: Toss zucchini, squash, and red onion with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes.
- Cook farro: Cook farro according to package instructions. Drain and rinse under cold water.
- Prepare dressing: Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked farro, roasted vegetables, cherry tomatoes, and dressing. Toss to combine. Top with feta cheese and chopped parsley.
Notes
- Chef tip: For a vegan version, omit the feta cheese.
- Best substitution: Substitute the cherry tomatoes with diced cucumber for a lighter salad.
- Make-ahead: Prepare the salad up to 2 days ahead. Store in the fridge and add the feta and parsley just before serving.
- Scaling: This recipe can easily be doubled or halved depending on your needs.
- Troubleshooting: If the salad is too dry, add a little more olive oil and vinegar.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended as it may make the salad soggy.
- Make ahead: Can be made up to 2 days ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 18g
- Carbs: 60g
- Fiber: 10g
- Sugar: 8g
- Sodium: 600mg
- Cholesterol: 25mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Summer Farro Salad with Roasted Vegetables FAQs
Yes, you can make it up to 2 days ahead. Store in the fridge and add the feta and parsley just before serving.
Overcooking the farro can make it mushy. Make sure to cook it according to package instructions and drain and rinse under cold water to stop the cooking process.
Yes, you can substitute the farro with quinoa or bulgur.
Yes, this salad is gluten-free as long as you use certified gluten-free farro.
Yes, you can add grilled chicken, chickpeas, or tofu to make it a more filling meal.
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!
