Mediterranean Farro & Roasted Vegetable Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Hearty ancient grain farro tossed with sun-dried tomatoes and roasted vegetables, finished with a lemon-herb vinaigrette for a dish true to Greek coastal simplicity. This mediterranean-inspired salads ready in about 40 minutes pairs farro, medium zucchini, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup farro
• 1 medium zucchini
• 1/2 red onion
• 1 cup cherry tomatoes
• 1/4 cup sun-dried tomatoes
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1/4 cup fresh oregano
• 1/2 cup feta cheese

Instructions

1. Step 1: Rinse 1 cup farro under cold water. Bring 2 cups water to a boil, add farro, reduce heat, and simmer covered for 25 minutes until tender but chewy. Drain and cool completely.
2. Step 2: Preheat oven to 425°F (220°C). Toss 1 diced medium zucchini, 1/2 chopped red onion, and 1 cup cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20 minutes until vegetables are tender and edges are caramelized.
3. Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp olive oil, and 1/4 cup finely chopped fresh oregano to make vinaigrette. Add 1/4 cup oil to the roasted vegetables and toss to coat.
4. Step 4: Gently combine cooled farro, roasted vegetables, 1/4 cup sun-dried tomatoes, and vinaigrette in a large bowl. Top with 1/2 cup crumbled feta cheese and toss lightly to distribute.