Easy Summer Farro Salad with Roasted Vegetables
Easy Farro Salad with Roasted Summer Vegetables is a crispy, fresh, and flavor-packed salad that’s perfect for summer cookouts and meal prep. After making this many times, I’ve discovered the trick to keeping it crispy is to dress the salad just before serving. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spicy Shrimp Sushi Stacks and Easy Salmon Cakes Recipe.
Why This Easy Summer Farro Salad with Roasted Vegetables Is Pure Comfort
- Crispy farro and roasted vegetables
- Packed with fresh summer flavors
- Perfect for meal prep and cookouts
- Better than takeout and healthier
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
- Cherry tomatoes
- Red onion
- Feta cheese
- Olive oil
- Salt
- Pepper
- Red wine vinegar
- Dijon mustard
- Honey
- Garlic
- Fresh basil
- Optional: Parmesan cheese
- Optional: Pine nuts
- Optional: Balsamic glaze
📝 Ingredient Notes
- Farro: Can be substituted with quinoa or barley.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Enhances the flavor of the salad → See on Amazon
- Cast iron skillet — Distributes heat evenly for perfect roasting → See on Amazon
How to Make Easy Summer Farro Salad with Roasted Vegetables
- Roast the vegetables: Toss zucchini, yellow squash, bell peppers, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes.
- Cook the farro: Cook farro according to package instructions. Drain and rinse under cold water.
- Make the dressing: Whisk together red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking.
- Assemble the salad: In a large bowl, combine cooked farro, roasted vegetables, cherry tomatoes, and crumbled feta. Pour dressing over the salad and toss gently to combine.
- Serve: Serve immediately, garnished with fresh basil and optional toppings.
Cook's Tips for Perfect Easy Summer Farro Salad with Roasted Vegetables
- : For a lighter salad, use less dressing and add more fresh herbs like basil or parsley.
- Common mistake and fix: Avoid overcooking the farro. It should still have a slight bite to it. If it's too soft, it will make the salad soggy.
- : To make this salad ahead, prepare the dressing separately and dress the salad just before serving to keep it crispy.
- : For a heartier salad, add grilled chicken or tofu.
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: Prepare the salad and dressing separately up to 1 day ahead. Dress just before serving.
Freezing Easy Summer Farro Salad with Roasted Vegetables
Not recommended
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not recommended
Recipe Notes
- Chef tip: For a nut-free version, omit the pine nuts or replace with pumpkin seeds.
- Best substitution: For a gluten-free version, use quinoa instead of farro.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too dry, add more dressing. If it's too wet, add more farro or vegetables.
Want to level up this recipe?
High-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
- Bell peppers
- Cherry tomatoes
- Red onion
- Feta cheese
Seasonings
- Olive oil
- Salt
- Pepper
- Red wine vinegar
- Dijon mustard
- Honey
- Garlic
- Fresh basil
Optional Toppings
- Parmesan cheese
- Pine nuts
- Balsamic glaze
Instructions
- Roast the vegetables: Toss zucchini, yellow squash, bell peppers, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes.
- Cook the farro: Cook farro according to package instructions. Drain and rinse under cold water.
- Make the dressing: Whisk together red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking.
- Assemble the salad: In a large bowl, combine cooked farro, roasted vegetables, cherry tomatoes, and crumbled feta. Pour dressing over the salad and toss gently to combine.
- Serve: Serve immediately, garnished with fresh basil and optional toppings.
Notes
- Chef tip: For a nut-free version, omit the pine nuts or replace with pumpkin seeds.
- Best substitution: For a gluten-free version, use quinoa instead of farro.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too dry, add more dressing. If it's too wet, add more farro or vegetables.
Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Not recommended
- Oven reheat: Not necessary
- Microwave reheat: Not recommended
- Make ahead: Prepare the salad and dressing separately up to 1 day ahead. Dress just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 20g
- Carbs: 55g
- Fiber: 10g
- Sugar: 8g
- Sodium: 700mg
- Cholesterol: 30mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Summer Farro Salad with Roasted Vegetables FAQs
Yes, prepare the salad and dressing separately up to 1 day ahead. Dress just before serving to keep it crispy.
Overcooking the farro or dressing the salad too early can make it soggy. See pro tips for solutions.
No, this recipe requires roasting the vegetables in the oven.
Quinoa or barley can be used as a substitute for farro.
Yes, if you use quinoa instead of farro, this salad is gluten-free.
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!
