Easy Summer Farro Salad with Roasted Vegetables
Easy Farro Salad with Roasted Vegetables is the perfect summer side dish. After making this for countless cookouts, I’ve discovered the secret to crispy, fresh vegetables every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Buffalo Chicken Salad and Creamy Roasted Red Pepper and Garlic Dip.
Why This Easy Summer Farro Salad with Roasted Vegetables Is Pure Comfort
- Crispy, fresh vegetables
- Packed with summer flavors
- 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
- Cherry tomatoes
- Red onion
- Olive oil
- Salt
- Pepper
- Garlic
- Balsamic vinegar
- Fresh basil
- Optional: Feta cheese
- Optional: Pine nuts
- Optional: Balsamic glaze
📝 Ingredient Notes
- Farro: Substitute with quinoa or couscous if needed.
🛒 Tools & Equipment I Recommend
- Stainless Steel Mixing Bowls — Perfect for tossing the salad → See on Amazon
- Balsamic Vinegar — Adds a tangy flavor to the salad → See on Amazon
How to Make Easy Summer Farro Salad with Roasted Vegetables
- Roast the vegetables: Toss zucchini, squash, bell peppers, and red onion with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes.
- Cook the farro: Cook farro according to package instructions. Usually, it takes about 20-25 minutes.
- Prepare the dressing: Mix olive oil, balsamic vinegar, minced garlic, salt, and pepper.
- Assemble the salad: In a large bowl, combine cooked farro, roasted vegetables, cherry tomatoes, and dressing. Toss to combine.
- Serve: Garnish with fresh basil, feta cheese, and pine nuts. Serve immediately or chill before serving.
Cook's Tips for Perfect Easy Summer Farro Salad with Roasted Vegetables
- Common mistake and fix: Undercooking the farro can make it hard and chewy. Always cook it until it's tender.
- Pro tip: Roast the vegetables until they're slightly charred for the best flavor.
- Pro tip: Make this salad ahead of time and store it 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 for up to 5 days Make-ahead tip: Yes, make up to 1 day ahead
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: Use a variety of colorful vegetables for a more appealing salad.
- Best substitution: Substitute farro with quinoa or couscous if needed.
- Make-ahead: Make up to 1 day ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled for larger gatherings.
- Troubleshooting: If the salad is too dry, add more olive oil or balsamic vinegar.
Want to level up this recipe?
Cast Iron Skillet — Perfect for roasting vegetables and adding a crispy texture → Check price on Amazon
Easy Summer Farro Salad with Roasted Vegetables
Ingredients
Main Ingredients
- Farro
- Zucchini
- Yellow squash
- Bell peppers
- Cherry tomatoes
- Red onion
Seasonings
- Olive oil
- Salt
- Pepper
- Garlic
- Balsamic vinegar
- Fresh basil
Optional Toppings
- Feta cheese
- Pine nuts
- Balsamic glaze
Instructions
- Roast the vegetables: Toss zucchini, squash, bell peppers, and red onion with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes.
- Cook the farro: Cook farro according to package instructions. Usually, it takes about 20-25 minutes.
- Prepare the dressing: Mix olive oil, balsamic vinegar, minced garlic, salt, and pepper.
- Assemble the salad: In a large bowl, combine cooked farro, roasted vegetables, cherry tomatoes, and dressing. Toss to combine.
- Serve: Garnish with fresh basil, feta cheese, and pine nuts. Serve immediately or chill before serving.
Notes
- Chef tip: Use a variety of colorful vegetables for a more appealing salad.
- Best substitution: Substitute farro with quinoa or couscous if needed.
- Make-ahead: Make up to 1 day ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled for larger gatherings.
- Troubleshooting: If the salad is too dry, add more olive oil or balsamic vinegar.
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: Yes, make up to 1 day ahead
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 10g
- Carbs: 55g
- Fiber: 10g
- Sugar: 7g
- Sodium: 500mg
- Cholesterol: 5mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Summer Farro Salad with Roasted Vegetables FAQs
Yes, make up to 1 day ahead and store in the fridge. The flavors will meld together and it will taste even better the next day.
Undercooking the farro can make it hard and chewy. Always cook it until it's tender.
Yes, substitute farro with quinoa or couscous if needed.
Store in an airtight container in the fridge for up to 5 days.
Not recommended as the texture of the vegetables will change upon thawing.
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!
