Imagine a dish that transports you to sun-drenched Mediterranean landscapes with just one forkful - that's exactly what this Roasted Vegetable and Farro Salad promises! Packed with vibrant, caramelized vegetables, hearty farro, and tangy feta cheese, this recipe is not just a meal, it's a culinary adventure that will revolutionize your understanding of healthy, delicious eating. Whether you're a health-conscious foodie or someone looking to expand their recipe repertoire, this dish is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup farro
- 2 cups mixed vegetables (zucchini, bell peppers, carrots)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup parsley, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Rinse the farro thoroughly under cold water. In a medium saucepan, combine the farro with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the farro is tender but still chewy.
- While the farro is cooking, wash and chop the mixed vegetables into uniform 1-inch pieces. This ensures even roasting and consistent cooking.
- In a large mixing bowl, toss the chopped vegetables with olive oil, salt, and black pepper. Make sure each vegetable piece is evenly coated with the seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring once halfway through to ensure even caramelization.
- Once the farro is cooked, drain any excess water and transfer to a large serving bowl. Let it cool slightly for 5 minutes.
- Add the roasted vegetables to the farro and gently mix to combine. The warm vegetables will slightly warm the farro, enhancing the flavors.
- Sprinkle chopped fresh parsley over the salad, adding a bright, fresh flavor and vibrant green color.
- Top the salad with crumbled feta cheese, which will add a creamy, tangy element to the dish.
- Taste and adjust seasoning if needed. You can add an extra drizzle of olive oil or a squeeze of lemon juice for additional brightness.
- Serve warm or at room temperature. This salad can be enjoyed immediately or refrigerated and served as a cold salad the next day.
Tips
- For maximum flavor, choose vegetables that roast well and caramelize beautifully, like bell peppers, zucchini, and carrots.
- Cut vegetables into uniform sizes to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Don't skip the parchment paper - it makes cleanup a breeze and prevents sticking.
- Taste and adjust seasonings just before serving to ensure a perfect flavor balance.
- This salad is incredibly versatile - try adding toasted nuts or swapping feta for goat cheese for different flavor profiles.
- Make extra and store in the refrigerator; the flavors actually improve overnight, making it a perfect meal-prep option.
- For added protein, consider mixing in some chickpeas or grilled chicken before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
