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Roasted Veggie Farro Salad with Feta and Lemon Oregano Vinaigrette

Meal-prep friendly farro salad with roasted vegetables, feta, and a bright lemon-oregano vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean-inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 cup farro (dry) pearled preferred
  • 1 red bell pepper chopped
  • 1 zucchini chopped
  • 1/2 red onion sliced
  • 2 tbsp olive oil for roasting
  • 3/4 tsp kosher salt divided
  • 1/4 tsp black pepper
  • 3 oz feta cheese crumbled
  • 2 tbsp fresh parsley chopped
  • 2 cups arugula optional, add before serving
Lemon Oregano Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp lemon juice plus zest of 1/2 lemon
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1/2 tsp dried oregano
  • 1 garlic clove finely grated

Equipment

  • Sheet pan
  • Medium pot
  • Mixing bowl
  • Whisk or jar with lid

Method
 

  1. Cook farro in salted water until tender but chewy (about 18–25 minutes depending on type). Drain and cool.
  2. Preheat oven to 425°F (220°C). Toss bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a sheet pan.
  3. Roast 18–22 minutes, stirring once, until caramelized at the edges. Cool slightly.
  4. Whisk vinaigrette ingredients in a bowl or shake in a jar until emulsified.
  5. Toss farro with roasted veggies and vinaigrette. Fold in feta and parsley.
  6. Add arugula right before serving (or keep separate for meal prep). Taste and adjust seasoning.

Notes

Meal prep: Store up to 4 days. Keep arugula separate to prevent wilting.
Protein boost: Add chickpeas or shredded rotisserie chicken.
Swap: Try roasted broccoli, mushrooms, or cauliflower if that’s what you have.