Recipes › Salad › Italian Farro and Roasted Vegetable Salad Recipe

Italian Farro and Roasted Vegetable Salad Recipe

Recipe by Pedro M. A. Neves

This Italian farro and roasted vegetable salad recipe combines nutty pearl farro with caramelized seasonal vegetables, fresh herbs, and a bright vinaigrette. A hearty yet light dish that showcases the simplicity of rustic Italian cooking, it's perfect as a main course or substantial side. The roasted vegetables bring natural sweetness while the farro provides satisfying texture and earthiness.

Ingredients

• 240 g pearl farro (1⅔ cups)
• 400 g zucchini, cut into 1-inch cubes (about 3 medium)
• 300 g red bell peppers, chopped into 1-inch pieces (about 2 peppers)
• 200 g red onion, cut into wedges (about 1 large)
• 150 g cherry tomatoes, halved
• 60 ml olive oil (¼ cup), divided
• 5 ml balsamic vinegar (1 teaspoon)
• 45 ml red wine vinegar (3 tablespoons)
• 1 clove garlic, minced
• 5 ml Dijon mustard (1 teaspoon)
• 2 ml honey (½ teaspoon)
• Sea salt and freshly ground black pepper to taste
• 30 g fresh basil leaves, torn (about 1 cup loosely packed)
• 15 g fresh flat-leaf parsley, chopped (about 3 tablespoons)
• 40 g Pecorino Romano cheese, shaved (about ⅓ cup)

Instructions

1. Bring a large pot of salted water to a boil. Add farro and cook for 30-32 minutes until tender but still slightly firm to the bite. Drain well and spread on a baking sheet to cool while you prepare the vegetables.

2. Preheat oven to 220°C (425°F). On a large baking sheet, combine diced zucchini, bell peppers, and red onion wedges.

3. Drizzle the vegetables with 40 ml (3 tablespoons) of olive oil, sprinkle with salt and pepper, and toss until evenly coated.

4. Roast for 25-30 minutes, stirring halfway through, until vegetables are golden and caramelized at the edges. Remove from oven and let cool for 5 minutes.

5. In a small bowl, whisk together red wine vinegar, minced garlic, Dijon mustard, honey, and remaining 20 ml (4 teaspoons) of olive oil. Season with salt and pepper to taste.

6. Transfer cooled farro to a large serving bowl. Add the roasted vegetables and cherry tomatoes. Pour the vinaigrette over the salad and toss gently to combine.

7. Fold in the fresh basil and parsley, reserving some herbs for garnish. Taste and adjust seasoning as needed.

8. Transfer to a serving platter or individual bowls. Top with shaved Pecorino Romano cheese and remaining fresh herbs. Drizzle with a small amount of balsamic vinegar for depth.

Substitutions

• Spelt berries or wheat berries can replace farro for a different texture and flavor profile
• For a lighter dressing, substitute half the olive oil with vegetable broth and reduce the vinegar slightly
• Swap Pecorino Romano for Parmigiano-Reggiano or aged Asiago cheese
• Use roasted eggplant instead of zucchini for a deeper, more robust flavor

Tips

• Toast the farro briefly in a dry pan before boiling to enhance its nutty flavor and slightly improve texture.
• Cut all vegetables to roughly the same size to ensure even roasting and consistent cooking times.
• Prepare the salad 30 minutes to 2 hours ahead to allow flavors to meld; the farro will absorb the vinaigrette beautifully.
• This salad is excellent served at room temperature or lightly chilled, making it ideal for meal prep and summer entertaining.

Farro is a staple grain in Tuscan and Umbrian cuisine, with roots dating back to ancient Roman times. This type of rustic grain salad reflects the Italian philosophy of respecting simple, seasonal vegetables and whole grains rather than relying on processed ingredients.

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