Easy Summer Farro Salad with Roasted Vegetables
Easy Farro Salad with Roasted Vegetables is a summer staple. After making this many times, I discovered the trick to perfect crispy vegetables. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Brussels Sprout Salad and Easy Honey Mustard BLT Chicken Sliders.
Why This Easy Summer Farro Salad with Roasted Vegetables Is Pure Comfort
- Crispy roasted vegetables
- Fresh and light
- Better than takeout
- Easy to make ahead
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
- Bell peppers
- Red onion
- Cherry tomatoes
- Fresh basil
- Olive oil
- Salt
- Pepper
- Garlic
- Balsamic vinegar
- Honey
- Optional: Feta cheese
- Optional: Pine nuts
📝 Ingredient Notes
- Farro: Rinse before using.
- Balsamic vinegar: Use good quality for best flavor.
🛒 Tools & Equipment I Recommend
- Good quality balsamic vinegar — Makes the dressing tangy and rich. → See on Amazon
- Pine nuts — Add a nice crunch and nutty flavor. → See on Amazon
How to Make Easy Summer Farro Salad with Roasted Vegetables
- Roast vegetables: Toss zucchini, squash, bell peppers, and red onion in olive oil, salt, and pepper. Roast at 425°F (220°C) for 20-25 minutes.
- Cook farro: Cook farro according to package instructions until tender. Rinse under cold water and drain.
- Make dressing: Whisk together balsamic vinegar, honey, garlic, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked farro, roasted vegetables, cherry tomatoes, and fresh basil. Pour dressing over the top and toss to combine. Add feta and pine nuts if desired.
Cook's Tips for Perfect Easy Summer Farro Salad with Roasted Vegetables
- Common mistake and fix: Don't overcook the farro. It should be tender but still have a slight bite. If it's mushy, your salad won't have the best texture.
- Pro tip: For extra flavor, use a good quality balsamic vinegar. It makes a big difference in the dressing.
- Pro tip: Make this salad ahead of time. The flavors meld together beautifully in the fridge.
- Pro tip: To keep the salad fresh, store the dressing separately and toss 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 for up to 5 days. Make-ahead tip: Yes, makes 6-8 servings.
Freezing Easy Summer Farro Salad with Roasted Vegetables
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, serve chilled or at room temperature. Microwave: Not recommended, may cause the vegetables to lose their crispiness.
Recipe Notes
- Chef tip: For a gluten-free version, use quinoa instead of farro.
- Best substitution: You can substitute the farro with barley or wheat berries.
- Make-ahead: Prepare the salad and dressing separately. Combine just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your salad is too dry, add a bit more olive oil or a squeeze of lemon juice to the dressing.
Want to level up this recipe?
Good quality olive oil — Helps roast the vegetables to perfection. → Check price on Amazon
Easy Summer Farro Salad with Roasted Vegetables
Ingredients
Main Ingredients
- Farro
- Zucchini
- Yellow squash
- Bell peppers
- Red onion
- Cherry tomatoes
- Fresh basil
Seasonings
- Olive oil
- Salt
- Pepper
- Garlic
- Balsamic vinegar
- Honey
Optional Toppings
- Feta cheese
- Pine nuts
Instructions
- Roast vegetables: Toss zucchini, squash, bell peppers, and red onion in olive oil, salt, and pepper. Roast at 425°F (220°C) for 20-25 minutes.
- Cook farro: Cook farro according to package instructions until tender. Rinse under cold water and drain.
- Make dressing: Whisk together balsamic vinegar, honey, garlic, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked farro, roasted vegetables, cherry tomatoes, and fresh basil. Pour dressing over the top and toss to combine. Add feta and pine nuts if desired.
Notes
- Chef tip: For a gluten-free version, use quinoa instead of farro.
- Best substitution: You can substitute the farro with barley or wheat berries.
- Make-ahead: Prepare the salad and dressing separately. Combine just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your salad is too dry, add a bit more olive oil or a squeeze of lemon juice to the dressing.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, serve chilled or at room temperature.
- Microwave reheat: Not recommended, may cause the vegetables to lose their crispiness.
- Make ahead: Yes, makes 6-8 servings.
Nutrition Per Serving
- Calories: 350
- Protein: 10g
- Fat: 12g
- Carbs: 50g
- Fiber: 8g
- Sugar: 8g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Summer Farro Salad with Roasted Vegetables FAQs
Yes, it's best to make it ahead for the flavors to meld together. Store in the fridge for up to 5 days.
You may have overcooked it. Cook until tender but still has a slight bite.
Yes, you can substitute with barley or wheat berries.
Store in an airtight container in the fridge for up to 5 days. Keep the dressing separate.
No, but you can make it gluten-free by using quinoa instead of 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!
