Farro and Roasted Vegetable Salad

I enjoyed the most delightful farro salad at my friend Muriel's house. It was the first time I had tried farro and I have been hooked ever since. It also happens to be a big hit with the kids, probably because it has a pasta-like texture once cooked. I usually make this salad in the summertime, so I add a bunch of different vegetables that we have growing in our garden. Feel free choose your own vegetables based on what you like and what is in season.
  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 25 min
  • Yield: 6 servings
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2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard 

1 teaspoon Worcestershire sauce 

Juice of 1/2 lemon 

Salt and black pepper 

1/3 cup plus 1/4 cup olive oil 

2 cloves garlic, crushed with the skins on 

1 small eggplant, peeled and cut into 1/2-inch cubes 

1 small red bell pepper, seeded and cut into 1/2-inch cubes 

1 small yellow bell pepper, seeded and cut into 1/2-inch cubes 

1 small zucchini, cut into 1/2-inch cubes 

1 1/2 cups farro

7 ounces feta cheese, crumbled 

2 tablespoons finely chopped fresh basil 

2 tablespoons finely chopped fresh mint 

2 tablespoons finely chopped fresh parsley 


  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, whisk together the vinegar, mustard, Worcestershire, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly drizzle in the 1/3 cup olive oil, whisking until completely incorporated. Set aside.
  3. Arrange the garlic, eggplant, red and yellow peppers and zucchini on a baking sheet large enough to fit them in one layer. Coat the vegetables with the 1/4 cup olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the vegetables are cooked through, 25 to 30 minutes. Discard the garlic cloves and set the vegetables aside to cool slightly.
  4. Bring a large pot of salted water to a boil over high heat. Add the farro and boil as you would pasta, until al dente, 25 to 30 minutes. Drain and transfer to a large bowl.
  5. Pour the dressing over the warm farro. Add the roasted vegetables, feta, basil, mint and parsley, and toss to combine. Taste and adjust the salt and pepper as desired. Serve at room temperature.

Cook’s Note

This salad can be prepared a day in advance and kept in the refrigerator. The following day, take the salad out of the refrigerator an hour or so in advance so it is not too cold. I also like to add an extra splash of olive oil just before serving.