Ingredients
1/2 cup farro, rinsed
3 medium zucchinis, chopped
2 cups cherry tomatoes, halved
1 small red onion, thinly sliced
2 tablespoons red wine vinegar (if not specified, substitute with lemon juice)
1/3 cup extra-virgin olive oil
10 Kalamata olives, pitted
1/2 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 garlic cloves, minced
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Toss zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper
Roast for 25-30 minutes until caramelized and tender, stirring halfway
In a medium pot, cook farro in salted water for 25-30 minutes until chewy
Drain and let cool
In a large bowl, combine cooled farro, roasted vegetables, and olives
Whisk dressing ingredients in small jar: lemon juice, olive oil, garlic, oregano, salt, and pepper
Toss salad with dressing, then top with crumbled feta, parsley, and mint
Notes
For a vegan version, substitute feta with nutritional yeast or crumbled cashews
Add chickpeas or cucumber for extra protein and freshness
Dress salad after roasting to maintain texture
Refrigerate for up to 3 days for a make-ahead option
- Prep Time: 20
- Cook Time: 30
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 25mg