Farro Salad with Roasted Vegetables and Feta - Vegetarian
The Harvest Farro Salad with Roasted Veggies & Feta is a celebration of wholesome, seasonal ingredients. The earthy farro, with its nutty flavor and chewy texture, pairs beautifully with the roasted bell pepper, zucchini, and red onion, each caramelized to perfection. Cherry tomatoes add a burst of freshness, while crumbled feta cheese provides a creamy, tangy contrast.
Ingrédients
- 1 cup farro
- 2 cups water
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Rinse the farro under cold water and combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer for about 30 minutes or until farro is tender. Drain any excess water and let cool.
- Meanwhile, place the diced red bell pepper, zucchini, and red onion on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt, pepper, thyme, and rosemary. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
- In a large bowl, combine the cooked farro, roasted vegetables, cherry tomatoes, and crumbled feta cheese.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, lemon juice, and chopped parsley.
- Pour the dressing over the farro and vegetable mixture, tossing gently to combine.
- Serve the salad warm or chilled, garnished with additional parsley if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 45g | Protéines: 9g | Fat: 12g | Sucre: 8g
Tried this recipe?Let us know how it was!