Roasted Vegetable & Farro Salad with Lemon Tahini Dressing
A vibrant Mediterranean salad combining chewy farro, caramelized roasted vegetables, and a creamy lemon tahini dressing for a satisfying, healthy meal. This mediterranean-inspired salads (mediterranean, vegetarian) ready in about 45 minutes blends dry (about 2.5 cups cooked) farro, pint (about 300g) cherry tomatoes, medium (about 200g) cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Vegetable & Farro Salad with Lemon Tahini Dressing take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Vegetable & Farro Salad with Lemon Tahini Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Roasted Vegetable & Farro Salad with Lemon Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Vegetable & Farro Salad with Lemon Tahini Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Vegetable & Farro Salad with Lemon Tahini Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
