Easy Summer Farro Salad with Roasted Vegetables
Easy Farro Salad with Roasted Summer Vegetables is a crispy, fresh, and flavor-packed side dish that’s perfect for BBQs and cookouts. After making this many times, I’ve discovered the trick to keeping it crispy is to roast the vegetables separately and add them just before serving. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Mango Coconut Protein Shake for Easy Breakfast and Hot Honey Halloumi Couscous Salad with Sumac Onions.
Why This Easy Summer Farro Salad with Roasted Vegetables Is Pure Comfort
- Packed with crispy roasted vegetables
- Easy to make ahead and serve cold
- Versatile – add your favorite proteins or greens
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 Bell Pepper
- Red Onion
- Feta Cheese
- Olive Oil
- Salt
- Pepper
- Garlic
- Red Wine Vinegar
- Dried Oregano
- Dried Basil
- Optional: Fresh Parsley
- Optional: Fresh Basil
- Optional: Lemon Wedges
📝 Ingredient Notes
- Farro: Can be substituted with quinoa or bulgur.
🛒 Tools & Equipment I Recommend
- Stainless Steel Salad Spinner — Ensures crispy lettuce and vegetables. Pays for itself vs buying pre-washed bags. → See on Amazon
- Instant-Read Meat Thermometer — Prevents overcooking vegetables. Essential for perfectly cooked proteins to add. → See on Amazon
How to Make Easy Summer Farro Salad with Roasted Vegetables
- Roast Vegetables: Toss zucchini, squash, bell pepper, and 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, vinegar, garlic, oregano, and basil.
- Assemble Salad: In a large bowl, combine farro, cherry tomatoes, roasted vegetables, and dressing. Toss to combine. Add feta and fresh herbs just before serving.
Cook's Tips for Perfect Easy Summer Farro Salad with Roasted Vegetables
- Common mistake and fix: Don't overcook farro. It should have a slight bite to it. Fix: Cook according to package instructions, checking a minute before the suggested time.
- Pro tip: For a heartier salad, add cooked chickpeas or cannellini beans.
- Pro tip: Make it ahead. The flavors meld together beautifully. Store in the fridge for up to 3 days.
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 3 days. Make-ahead tip: Yes. Prepare all components ahead of time and assemble just before serving.
Freezing Easy Summer Farro Salad with Roasted Vegetables
Not recommended. Farro texture degrades when frozen.
How to Reheat Without Drying It Out
Oven: Not necessary. Serve cold or at room temperature. Microwave: Not recommended. Microwaving can make the salad soggy.
Recipe Notes
- Chef tip: For a nut-free version, omit the feta or substitute with crumbled tofu.
- Best substitution: Substitute farro with quinoa or bulgur for a gluten-free option.
- Make-ahead: Prepare all components ahead of time and assemble just before serving. Store each component separately in the fridge.
- Scaling: This recipe is easily scalable. Simply adjust the quantities of each ingredient proportionally.
- Troubleshooting: If your salad is too dry, add a little more olive oil or vinegar. If it's too wet, add more farro or let it sit for a few minutes to allow the farro to absorb some of the liquid.
Want to level up this recipe?
High-Quality Chef's Knife — Makes prep work a breeze. Worth the investment for clean, even cuts. → Check price on Amazon
Easy Summer Farro Salad with Roasted Vegetables
Ingredients
Main Ingredients
- Farro
- Zucchini
- Yellow Squash
- Cherry Tomatoes
- Red Bell Pepper
- Red Onion
- Feta Cheese
Seasonings
- Olive Oil
- Salt
- Pepper
- Garlic
- Red Wine Vinegar
- Dried Oregano
- Dried Basil
Optional Toppings
- Fresh Parsley
- Fresh Basil
- Lemon Wedges
Instructions
- Roast Vegetables: Toss zucchini, squash, bell pepper, and 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, vinegar, garlic, oregano, and basil.
- Assemble Salad: In a large bowl, combine farro, cherry tomatoes, roasted vegetables, and dressing. Toss to combine. Add feta and fresh herbs just before serving.
Notes
- Chef tip: For a nut-free version, omit the feta or substitute with crumbled tofu.
- Best substitution: Substitute farro with quinoa or bulgur for a gluten-free option.
- Make-ahead: Prepare all components ahead of time and assemble just before serving. Store each component separately in the fridge.
- Scaling: This recipe is easily scalable. Simply adjust the quantities of each ingredient proportionally.
- Troubleshooting: If your salad is too dry, add a little more olive oil or vinegar. If it's too wet, add more farro or let it sit for a few minutes to allow the farro to absorb some of the liquid.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended. Farro texture degrades when frozen.
- Oven reheat: Not necessary. Serve cold or at room temperature.
- Microwave reheat: Not recommended. Microwaving can make the salad soggy.
- Make ahead: Yes. Prepare all components ahead of time and assemble just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 12g
- Carbs: 50g
- Fiber: 10g
- Sugar: 6g
- Sodium: 600mg
- Cholesterol: 20mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Summer Farro Salad with Roasted Vegetables FAQs
Yes, prepare all components ahead of time and assemble just before serving. Store each component separately in the fridge.
Check the package instructions. Some varieties of farro may require longer cooking times. If your farro is still hard after the suggested time, try soaking it in hot water for 20-30 minutes before cooking.
Yes, prepare all components ahead of time and assemble just before serving. Store each component separately in the fridge. The salad will keep for up to 3 days.
No, roasting the vegetables in the air fryer can make them soggy. It's best to use the oven for this recipe.
Quinoa or bulgur are good substitutes for farro. They have a similar texture and can be used in a 1:1 ratio.
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!
