Mediterranean Farro Salad with Roasted Veggies

• •1 cup Pearled Farro
• •3 cups Vegetable broth or water
• •1 teaspoon Salt
• •1 medium, chopped into 1/2-inch pieces Zucchini
• •1 deseeded and chopped into 1-inch pieces Red bell pepper
• •1 deseeded and chopped into 1-inch pieces Yellow bell pepper
• •1 medium, cut into wedges Red onion
• •1 cup, halved Cherry tomatoes
• •2 tablespoons Olive oil (for roasting)
• •1 teaspoon Dried oregano (for roasting)
• •1 teaspoon Black pepper (for roasting)
• •1 cup, pitted and halved Kalamata olives
• •1 cup, crumbled Feta cheese
• •1 cup, chopped Fresh parsley
• •2 tablespoons, chopped (optional) Fresh mint
• •1 cup Extra virgin olive oil (for dressing)
• •2 tablespoons Fresh lemon juice
• •1 tablespoon Red wine vinegar
• •1 teaspoon Dijon mustard
• •1 clove, minced Garlic
• •1 teaspoon Dried oregano (for dressing)
• •1 teaspoon Salt (for dressing)
• •1 teaspoon Black pepper (for dressing)

Instructions

1. 1

   Cook the Farro: Rinse farro under cold water. In a medium saucepan, combine farro, vegetable broth (or water), and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until farro is tender but still chewy. Drain any excess liquid if necessary. Fluff with a fork and set aside to cool slightly.

2. 2

   Roast the Vegetables: Preheat oven to 400°F (200°C). On a large baking sheet, combine zucchini, red bell pepper, yellow bell pepper, and red onion. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.

3. 3

   Spread vegetables in a single layer and roast for 15 minutes. Add the halved cherry tomatoes to the baking sheet, toss gently with the other vegetables, and continue roasting for another 10-15 minutes, or until vegetables are tender and slightly caramelized. Remove from oven and let cool slightly.

4. 4

   Prepare the Vinaigrette: In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined. Taste and adjust seasoning if needed.

5. 5

   Assemble the Salad: In a large mixing bowl, combine the cooked farro, roasted vegetables (including the cherry tomatoes), pitted Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.

6. 6

   Pour the lemon-herb vinaigrette over the salad. Toss gently to ensure all ingredients are well coated.

7. 7

   Serve: Serve warm or at room temperature. The flavors meld beautifully if allowed to sit for at least 15-30 minutes before serving. Can be stored in the refrigerator for up to 3 days.

Chef's Tips

• 💡Make Ahead: This salad is excellent for meal prep! Prepare all components in advance and store separately. Combine and dress just before serving for best texture, or dress the day before for flavors to meld (farro will absorb more dressing).
• 💡Vegetable Variations: Feel free to customize the roasted vegetables based on seasonality. Eggplant, asparagus, broccoli florets, or even sweet potatoes would work wonderfully.
• 💡Add Protein: For an even heartier main, add grilled chicken, pan-seared halloumi, or chickpeas to the salad.
• 💡Farro Texture: For a chewier farro, reduce cooking time slightly. For a softer texture, add a few more minutes. Always drain excess liquid.
• 💡Adjust Seasoning: Always taste your vinaigrette and the final salad. You might want more lemon, herbs, salt, or pepper to suit your preference.