Roasted Vegetable Farro Salad With Herbs

Imperial May 17, 2026May 17, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Quick Ingredients

Farro: 1 1/2 cups dry pearled or semi-pearled farro, 4 cups water or low-sodium vegetable broth, 1 teaspoon kosher salt, 1 bay leaf
Vegetables: 1 medium eggplant, 2 medium zucchini, 2 bell peppers, 1 pint cherry tomatoes, 1/2 medium red onion
Roasting: 3 tablespoons extra-virgin olive oil, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano
Dressing: 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 grated garlic clove, 1 teaspoon maple syrup or honey, 1/2 teaspoon kosher salt
Finish: 3/4 cup pitted Kalamata olives, 1 cup chopped fresh parsley, 1/2 cup torn fresh basil, 1/4 cup chopped fresh mint

Do This

1. Heat the oven to 425°F and line 2 large rimmed baking sheets with parchment paper.
2. Cook the farro in salted water or broth with a bay leaf until tender but chewy, 25 to 30 minutes; drain well.
3. Toss eggplant, zucchini, peppers, tomatoes, and red onion with olive oil, salt, pepper, and oregano; spread on the baking sheets.
4. Roast the vegetables for 25 to 30 minutes, rotating the pans once, until browned at the edges and tender.
5. Whisk together the lemon dressing while the vegetables roast.
6. Toss warm farro with dressing, roasted vegetables, olives, and herbs; rest 10 minutes before serving warm or chill for later.

Why You’ll Love This Recipe

Hearty but fresh: Chewy, nutty farro makes this salad satisfying, while lemon and herbs keep it bright.
Great warm or chilled: Serve it right after tossing, at room temperature, or straight from the fridge the next day.
Meal-prep friendly: The flavors deepen as it sits, making it perfect for lunches, potlucks, and easy dinners.
Flexible and forgiving: Swap in seasonal vegetables, add cheese or beans, or keep it completely vegan.

Grocery List

Produce: 1 medium eggplant, 2 medium zucchini, 2 bell peppers, 1 pint cherry tomatoes, 1/2 medium red onion, 2 lemons, 1 bunch fresh parsley, 1 bunch fresh basil, 1 small bunch fresh mint, 1 garlic bulb
Dairy: Optional 1/2 cup crumbled feta cheese for serving; skip for a dairy-free and vegan salad
Pantry: 1 1/2 cups pearled or semi-pearled farro, low-sodium vegetable broth or water, extra-virgin olive oil, pitted Kalamata olives, red wine vinegar, Dijon mustard, maple syrup or honey, kosher salt, black pepper, dried oregano, 1 bay leaf

Full Ingredients

For the Farro

1 1/2 cups dry pearled or semi-pearled farro, rinsed and drained
4 cups water or low-sodium vegetable broth
1 teaspoon kosher salt
1 bay leaf

For the Roasted Vegetables

1 medium eggplant, about 12 ounces, cut into 3/4-inch cubes
2 medium zucchini, about 1 pound total, cut into 1/2-inch half-moons or 3/4-inch chunks
2 bell peppers, preferably 1 red and 1 yellow, seeded and cut into 3/4-inch pieces
1 pint cherry tomatoes, halved
1/2 medium red onion, cut into thin wedges
3 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano

For the Lemon Dressing

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice, from about 1 large lemon
1 tablespoon red wine vinegar
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
1 small garlic clove, finely grated or minced
1 teaspoon maple syrup or honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To Finish the Salad

3/4 cup pitted Kalamata olives, halved lengthwise
1 cup loosely packed fresh parsley leaves and tender stems, chopped
1/2 cup loosely packed fresh basil leaves, torn
1/4 cup fresh mint leaves, chopped
Optional: 1/2 cup crumbled feta cheese
Optional: 1/4 cup toasted pine nuts or toasted sliced almonds
Optional: additional lemon wedges for serving

Roasted Vegetable Farro Salad With Herbs – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pans

Place racks in the upper and lower thirds of the oven and heat to 425°F. Line 2 large rimmed baking sheets with parchment paper for easier cleanup. Using two pans gives the vegetables enough room to roast instead of steam, which is the key to getting browned edges and concentrated flavor.

Step 2: Cook the farro until tender and chewy

In a medium saucepan, combine the rinsed farro, 4 cups water or low-sodium vegetable broth, 1 teaspoon kosher salt, and the bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the farro is tender but still pleasantly chewy, 25 to 30 minutes for most pearled or semi-pearled farro.

Drain the farro thoroughly in a fine-mesh strainer, discard the bay leaf, and let the farro sit in the strainer for 2 minutes so excess moisture can steam off. Transfer it to a large mixing bowl while still warm.

Step 3: Season the vegetables for roasting

While the farro cooks, place the eggplant, zucchini, bell peppers, cherry tomatoes, and red onion in a very large bowl. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano. Toss well until the vegetables are evenly coated and glossy.

Divide the vegetables between the prepared baking sheets and spread them into an even layer. Try to keep the vegetables in a single layer with a little space between pieces. If they are crowded, they will release steam and soften rather than roast.

Step 4: Roast until tender and caramelized

Roast the vegetables at 425°F for 25 to 30 minutes, rotating the baking sheets from top to bottom and stirring once after 15 minutes. The vegetables are ready when the eggplant is silky and browned, the zucchini is tender, the peppers have softened, the tomatoes look jammy, and the onions are lightly caramelized at the tips.

Let the roasted vegetables cool on the pans for 5 minutes. This brief rest helps the tomatoes settle and keeps their juices from making the salad watery.

Step 5: Whisk the lemon dressing

In a small bowl or liquid measuring cup, whisk together the 1/4 cup olive oil, 3 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, grated garlic, 1 teaspoon maple syrup or honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until the dressing looks slightly creamy and blended.

Taste the dressing. It should be bright, lemony, and a little punchy because the farro and vegetables will mellow it once everything is tossed together.

Step 6: Dress the warm farro

Pour about two-thirds of the dressing over the warm farro and toss well. Warm farro absorbs dressing especially nicely, so this step helps season the grains from the inside out. Let it sit for 5 minutes, then taste and add more dressing if needed.

Step 7: Add the vegetables, olives, and herbs

Add the roasted vegetables and any juices from the baking sheets to the bowl with the dressed farro. Add the Kalamata olives, parsley, basil, and mint. Toss gently with a large spoon or spatula so the vegetables stay mostly intact. Add the remaining dressing to taste.

Let the salad rest for 10 minutes before serving so the flavors can settle. Serve warm, at room temperature, or chilled. If using feta or toasted nuts, sprinkle them over the top just before serving for the best texture.

Pro Tips

Do not overcook the farro: Farro should be tender but chewy, not mushy. Start checking at 25 minutes.
Roast on two pans: Crowding the pan traps moisture. Two sheet pans help the vegetables brown and develop sweeter, deeper flavor.
Dress while warm: Warm grains absorb vinaigrette better than cold grains, giving the salad more flavor throughout.
Add delicate herbs at the end: Basil and mint stay brighter and fresher when folded in after the vegetables cool slightly.
Balance before serving: If the salad tastes flat after chilling, add a squeeze of lemon juice, a drizzle of olive oil, and a small pinch of salt.

Variations

Mediterranean feta version: Add 1/2 cup crumbled feta and 1/4 cup toasted pine nuts just before serving for a salty, creamy, nutty finish.
Chickpea farro salad: Add 1 can chickpeas, drained and rinsed, to turn this into an even heartier vegetarian main dish.
Seasonal vegetable swap: Replace the zucchini and peppers with roasted asparagus in spring, roasted mushrooms in fall, or roasted cauliflower in winter.

Storage & Make-Ahead

Store leftover farro salad in an airtight container in the refrigerator for up to 4 days. It can be served cold, brought to room temperature for 20 to 30 minutes, or gently warmed in a skillet over low heat for 3 to 5 minutes. If making ahead, cook the farro, roast the vegetables, and whisk the dressing up to 2 days in advance; store them separately, then toss with olives and fresh herbs within a few hours of serving. For the freshest flavor, add basil, mint, feta, and toasted nuts right before serving.

Nutrition (per serving)