Roasted Vegetable & Farro Salad with Lemon Tahini Dressing

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant Mediterranean salad combining chewy farro, caramelized roasted vegetables, and a creamy lemon tahini dressing for a satisfying, healthy meal. This Mediterranean-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs farro, cherry tomatoes, cucumber 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 350 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 dry (about 2.5 cups cooked) farro
• 1 pint (about 300g) cherry tomatoes
• 1 medium (about 200g) cucumber
• 1/2 medium (about 100g) red onion
• 1/2 cup (about 75g) kalamata olives
• 1/4 cup (chopped) fresh parsley
• 3 tbsp lemon juice
• 2 tbsp tahini
• 2 cloves (minced) garlic
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup dry farro with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly toasted.
2. Step 2: While farro roasts, chop cherry tomatoes, cucumber, red onion, and olives. In a large bowl, combine roasted farro, vegetables, parsley, and 1/4 tsp pepper.
3. Step 3: Whisk lemon juice, tahini, minced garlic, remaining 2 tbsp olive oil, and 1/4 tsp salt in a jar until smooth and emulsified. Drizzle dressing over salad, tossing to coat evenly. Let sit for 1 hour before serving for best flavor.