Easy Summer Farro Salad with Roasted Vegetables
Easy Summer Farro Salad with Roasted Vegetables is crispy, fresh, and packed with flavor. After making this many times, I discovered the trick to perfecting this salad is to roast the vegetables until they’re golden and slightly caramelized. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Smoky Grilled Mushroom Skewers and Easy Lentil and Rice Stuffed Cabbage Rolls Recipe.
Why This Easy Summer Farro Salad with Roasted Vegetables Is Pure Comfort
- Perfect for summer cookouts
- Better than takeout
- Crispy and fresh
- Packed with flavor
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.
- 1 cup farro
- 1 lb mixed vegetables (zucchini, bell peppers, red onion)
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp honey
- Salt and pepper to taste
- Optional: Fresh herbs (parsley, basil)
- Optional: Crumbled feta or goat cheese
- Optional: Pine nuts or sunflower seeds
📝 Ingredient Notes
- Farro: Rinse and pick over farro before cooking.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Enhances the flavor of the roasted vegetables → See on Amazon
- High-quality Dijon mustard — Adds depth of flavor to the dressing → See on Amazon
How to Make Easy Summer Farro Salad with Roasted Vegetables
- Roast vegetables: Toss vegetables in olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes or until golden and slightly caramelized.
- Cook farro: Cook farro according to package instructions. Drain and rinse under cold water.
- Prepare dressing: Whisk together lemon juice, mustard, garlic, honey, salt, and pepper.
- Assemble salad: In a large bowl, combine farro, roasted vegetables, and dressing. Toss to combine. Add optional toppings as desired.
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.
- Pro tip: For a heartier salad, add cooked chickpeas or cannellini beans.
- Pro tip: Make this salad ahead and store in the fridge. The flavors will meld together and it will taste even better the next day.
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 ahead and stored in the fridge for up to 5 days.
Freezing Easy Summer Farro Salad with Roasted Vegetables
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Enjoy cold or at room temperature. Microwave: Not recommended. Microwaving can make the salad soggy.
Recipe Notes
- Chef tip: To make this salad gluten-free, substitute quinoa for farro.
- Best substitution: If you don't have farro, you can substitute with barley or wheat berries.
- Make-ahead: This salad can be made ahead and stored in the fridge for up to 5 days.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your salad is too dry, add a bit more olive oil or lemon juice to the dressing.
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
- 1 cup farro
- 1 lb mixed vegetables (zucchini, bell peppers, red onion)
- 1/4 cup olive oil
- Salt and pepper to taste
Seasonings
- 1/4 cup lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp honey
- Salt and pepper to taste
Optional Toppings
- Fresh herbs (parsley, basil)
- Crumbled feta or goat cheese
- Pine nuts or sunflower seeds
Instructions
- Roast vegetables: Toss vegetables in olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes or until golden and slightly caramelized.
- Cook farro: Cook farro according to package instructions. Drain and rinse under cold water.
- Prepare dressing: Whisk together lemon juice, mustard, garlic, honey, salt, and pepper.
- Assemble salad: In a large bowl, combine farro, roasted vegetables, and dressing. Toss to combine. Add optional toppings as desired.
Notes
- Chef tip: To make this salad gluten-free, substitute quinoa for farro.
- Best substitution: If you don't have farro, you can substitute with barley or wheat berries.
- Make-ahead: This salad can be made ahead and stored in the fridge for up to 5 days.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your salad is too dry, add a bit more olive oil or lemon juice to the dressing.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary. Enjoy cold or at room temperature.
- Microwave reheat: Not recommended. Microwaving can make the salad soggy.
- Make ahead: Can be made ahead and stored in the fridge for up to 5 days.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 15g
- Carbs: 65g
- Fiber: 10g
- Sugar: 7g
- Sodium: 500mg
- 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, this salad can be made ahead and stored in the fridge for up to 5 days.
You likely overcooked the farro. To prevent this, cook farro until it has a slight bite to it.
Yes, you can use any combination of vegetables you like. Just make sure to adjust the cooking time if using vegetables that cook faster or slower than the ones listed in the recipe.
No, this salad is not gluten-free. To make it gluten-free, substitute quinoa for farro.
Yes, this salad is perfect for summer cookouts. The fresh, crispy vegetables and light dressing make it a great choice for hot summer days.
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!
