When I’m tired of wraps and sandwiches, I reach for a grain salad that actually keeps me full. This farro salad is my favorite kind of “real lunch”: chewy grains, caramelized roasted vegetables, and a punchy vinaigrette that makes everything taste fresh—even on day three.
Farro is perfect here because it stays pleasantly firm and doesn’t get mushy in the fridge. Roasting the vegetables concentrates their flavor, so you end up with that sweet-savory depth you usually only get from restaurant salads. Add feta for saltiness, and you’ve got a lunch that’s satisfying without feeling heavy.
Why you’ll love it
- Great for meal prep—holds up for days.
- A balanced bowl: grains + veggies + a little cheese.
- Easy to customize with whatever vegetables you have.
- Tastes even better after it sits (hello, flavor!).
Ingredients tips
- Farro: Pearled farro cooks faster; follow package timing. Rinse after cooking to stop it from over-softening.
- Vegetables: I love bell pepper + zucchini + red onion, but broccoli, cauliflower, or mushrooms work too.
- Feta: Buy a block and crumble it yourself for the best flavor and texture.
- Lemon: Use zest plus juice—zest gives that “bright” aroma.
- Oregano: Dried is fine; if you use fresh, double the amount.
- Greens: Arugula adds a peppery bite. Stir it in right before eating so it stays perky.
How to make it (step-by-step)
- Cook farro until tender but chewy; drain and cool.
- Roast chopped vegetables until caramelized around the edges.
- Whisk a lemon-oregano vinaigrette in a jar.
- Toss farro with roasted veggies and vinaigrette while everything is slightly warm.
- Fold in feta and parsley.
- Add arugula right before serving (or pack separately for meal prep).
- Taste and adjust with extra lemon, salt, or pepper.
Easy upgrades
- Add chickpeas or shredded rotisserie chicken for extra protein.
- Toss in toasted almonds or pepitas for crunch.
- Add a spoonful of pesto for a richer, herby twist.
What to serve with it
- A cup of soup (tomato or chicken)
- Fresh fruit on the side
- Crackers and hummus
- Sparkling water with lemon
Meal prep + leftovers
Store the salad in an airtight container for up to 4 days. If you’re using arugula, keep it separate and mix in right before eating. This is great cold, but I also like it slightly warmed—just 20–30 seconds in the microwave, then add greens and feta.
Roasted Veggie Farro Salad with Feta and Lemon Oregano Vinaigrette
Ingredients
Equipment
Method
- Cook farro in salted water until tender but chewy (about 18–25 minutes depending on type). Drain and cool.
- Preheat oven to 425°F (220°C). Toss bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a sheet pan.
- Roast 18–22 minutes, stirring once, until caramelized at the edges. Cool slightly.
- Whisk vinaigrette ingredients in a bowl or shake in a jar until emulsified.
- Toss farro with roasted veggies and vinaigrette. Fold in feta and parsley.
- Add arugula right before serving (or keep separate for meal prep). Taste and adjust seasoning.