This farro salad combines chewy cooked farro with roasted vegetables, chickpeas, feta, herbs, and a lemony dressing for a satisfying meal or side. The ingredients are easy to swap with the seasons, and the salad tastes good warm or chilled.
Ingredients
- 1 cup (200 g) pearled farro, rinsed
- 3 cups (710 ml) water, plus more as needed
- 1 teaspoon fine salt, divided
- 1 medium zucchini, about 7 oz (200 g), cut into ½-inch (1.3 cm) pieces
- 1 red bell pepper, about 6 oz (170 g), cut into ½-inch (1.3 cm) pieces
- 1 small red onion, about 5 oz (140 g), cut into wedges
- 2 tablespoons (30 ml) olive oil, divided
- ½ teaspoon ground black pepper, divided
- 1 cup (165 g) cooked chickpeas, drained and rinsed
- ¼ cup (60 ml) fresh lemon juice, from about 1 large lemon
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated or minced
- ½ cup (15 g) chopped flat-leaf parsley
- ¼ cup (10 g) chopped fresh mint
- ½ cup (75 g) crumbled feta
- ¼ cup (30 g) toasted sliced almonds
Instructions
- Heat the oven to 425°F (220°C). Put the zucchini, bell pepper, and onion on a rimmed baking sheet. Toss with 1 tablespoon (15 ml) olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Spread the vegetables in one layer so they roast rather than steam.
- Roast for 20–25 minutes, turning the vegetables once about halfway through, until browned at the edges and tender. Set aside while you cook the farro.
- Meanwhile, bring the water and remaining ¾ teaspoon salt to a boil in a medium saucepan. Stir in the rinsed farro, reduce the heat to maintain a steady simmer, and cook uncovered for 20–30 minutes. Begin checking pearled farro at 20 minutes: it should be tender but pleasantly chewy, not split and mushy. Drain any remaining water. Cooking times vary by brand and grain; follow the package directions if they differ.
- While the farro cooks, whisk the lemon juice, Dijon, garlic, remaining 1 tablespoon (15 ml) olive oil, and remaining ¼ teaspoon black pepper in a large bowl.
- Add the drained farro to the dressing while it is still warm and toss to coat. Fold in the roasted vegetables and chickpeas. Let the mixture sit for 5 minutes so the grains can absorb some dressing, then stir in the parsley, mint, and feta.
- Taste and adjust with a pinch of salt, more lemon juice, or a drizzle of olive oil as needed. Top with toasted almonds just before serving. Serve warm, at room temperature, or chilled.
Tips
- Check the farro type: Pearled farro has some bran removed, so it cooks faster than semi-pearled or whole farro. Whole farro may need soaking and a longer simmer; use the package timing and add water if the pot gets dry.
- Keep the grains distinct: Simmer gently rather than boiling hard, and drain promptly when tender. Rinsing after cooking is not necessary for this salad; the warm grains hold the dressing better.
- Toast the nuts: Toast almonds in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Watch closely because they can burn quickly.
- Make it gluten-free: Farro is wheat and contains gluten. Use cooked quinoa or brown rice instead; both work well, though the salad will lose farro’s characteristic chewy texture.
Serving Suggestions
Serve this salad as a vegetarian main with warm pita or crusty bread, or offer smaller portions alongside grilled chicken, fish, or roasted lamb. A bowl of tomato soup or a simple green salad makes an easy lunch pairing. If serving it cold, take it out of the refrigerator about 15 minutes beforehand and taste for seasoning; chilled grains can mute the lemon and salt.
Variations
Use the same amounts of roasted vegetables as a starting point and change them with the season: try eggplant and cherry tomatoes in summer, or cubed butternut squash and cauliflower in cooler months. Replace chickpeas with white beans, or use chopped olives instead of almonds for a salty, nut-free finish. For a dairy-free salad, omit the feta and add a few extra olives or a spoonful of tahini to the dressing. A handful of baby spinach can be folded in while the farro is warm, allowing it to wilt slightly.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered container. The salad keeps for 3–4 days in the refrigerator. Store the almonds separately if you want them to stay crisp. To serve warm, reheat a portion in the microwave or in a saucepan with a splash of water, stirring until steaming hot; USDA FSIS guidance is to reheat leftovers to 165°F (74°C). Add a little fresh lemon juice or olive oil afterward if the grains seem dry. Freezing is possible for the farro and vegetables, but the herbs and feta may soften, so add fresh ones after thawing.
Frequently Asked Questions
Do I need to soak farro before cooking?
No, not when using pearled farro. It generally cooks in about 20–30 minutes without soaking. Whole farro may benefit from soaking, and its cooking time is longer; check the package instructions.
How can I tell when farro is done?
Taste a few grains. They should be tender throughout with a firm, chewy bite. If the center is chalky or hard, simmer for a few more minutes and check again.
Can I make this salad ahead?
Yes. Cook the farro and roast the vegetables up to a day ahead, then refrigerate them promptly. Toss with dressing and chickpeas before serving, and add the herbs, feta, and almonds near the end for fresher flavor and texture.
Is farro the same as barley?
No. Farro is a type of wheat grain, while barley is a different grain. They are both chewy, but they differ in flavor and cooking times; barley is not a direct substitute if you need the dish to be wheat-free.
What can I use instead of feta?
Crumbled goat cheese or shaved Parmesan gives a similarly savory finish, though the flavor changes. For a dairy-free option, leave it out and season with extra lemon, olives, or a little more salt.
Can I serve this salad cold?
Yes. It works well chilled or at room temperature. If it has been refrigerated, stir it and taste before serving; add lemon juice or olive oil if the dressing has been absorbed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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