Description
A delicious and nutritious Mediterranean Farro Salad featuring roasted vegetables, perfect for a healthy meal or side dish.
Ingredients
Scale
- 1 cup farro
- 2 cups water
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, bring water to a boil and add farro. Cook according to package instructions until tender, about 20-30 minutes.
- While the farro cooks, place the diced vegetables on a baking sheet.
- Drizzle the vegetables with olive oil, oregano, salt, and pepper. Toss to coat.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- Once the farro is cooked, drain any excess water and let it cool slightly.
- In a large bowl, combine the cooked farro, roasted vegetables, and feta cheese (if using).
- Toss gently to combine and garnish with fresh parsley before serving.
Notes
- Feel free to add other vegetables like eggplant or asparagus.
- This salad can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Mediterranean Farro Salad, Roasted Vegetables, Healthy Salad, Vegetarian Recipe