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Easy Farro Salad Bowl with Roasted Veggies and Feta Cheese, a healthy vegetarian dish.

Easy Farro Salad Bowl with Roasted Veggie Feta

A healthy and satisfying salad bowl featuring chewy farro, roasted veggies, and creamy feta, perfect for meal prep and casual dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup farro Chewy and hearty; holds up well for leftovers
  • 2 cups mixed vegetables (bell peppers, zucchini, red onion, cherry tomatoes) Roast any available vegetables
  • 1 can chickpeas Optional for added protein and texture
  • 1/2 cup feta cheese Salty and creamy finishing touch
  • 2 tablespoons olive oil For roasting and dressing
  • 1 teaspoon salt To taste
  • 1/2 teaspoon black pepper To taste
  • 1 teaspoon dried oregano or Italian seasoning For added flavor
  • 1 juice lemon For brightness
Dressing Ingredients
  • 2 tablespoons olive oil For the dressing
  • 2 tablespoons lemon juice For the dressing
  • 1 teaspoon Dijon mustard For dressing
  • 1 teaspoon honey For dressing
  • 1 clove garlic, minced For dressing
Optional Fresh Herbs
  • 1 tablespoon fresh parsley, dill, or basil For garnish and added flavor

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Rinse the farro under cold water and cook in salted water until tender but chewy, about 20-25 minutes. Drain and set aside.
  3. Chop the vegetables and place them on a sheet pan. Drizzle with olive oil, salt, pepper, and herbs, then roast for about 20-25 minutes until browned.
Assembly
  1. In a bowl, toss the warm farro with a bit of dressing.
  2. Add the roasted vegetables, chickpeas, and herbs to the farro and mix well.
  3. Top with crumbled feta and additional dressing if desired.

Notes

For best results, roast vegetables spaced out on the pan for optimal flavor. Consider making a double batch of farro for easy meal prep. Store leftovers for up to 3-4 days in the fridge.