Warm Farro & Zucchini Salad (Printable Version)
Nutty farro with roasted zucchini ribbons, cherry tomatoes, herbs, lemony dressing, toasted pine nuts and optional feta.
# Ingredient List:
→ Grains
01 - 1 cup uncooked farro
02 - 2½ cups water or vegetable broth
→ Vegetables
03 - 2 medium zucchinis
04 - 1 cup cherry tomatoes, halved
05 - ¼ cup red onion, thinly sliced
→ Fresh Herbs
06 - ¼ cup fresh parsley, chopped
07 - 2 tbsp fresh basil, torn
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp fresh lemon juice
10 - 1 tsp Dijon mustard
11 - 1 small garlic clove, minced
12 - ½ tsp honey (or maple syrup for vegan option)
13 - ½ tsp sea salt
14 - ¼ tsp freshly ground black pepper
→ Garnishes
15 - ¼ cup crumbled feta cheese (optional, omit for vegan)
16 - 2 tbsp toasted pine nuts
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Rinse the farro under cold water. In a saucepan, combine farro and water or broth. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes until tender but chewy. Drain any excess liquid and set aside.
03 - Use a vegetable peeler or mandoline to slice the zucchinis lengthwise into thin ribbons.
04 - Arrange zucchini ribbons in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Roast for 8–10 minutes, until just tender and slightly golden at the edges.
05 - In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper until well combined.
06 - In a large bowl, gently combine cooked farro, roasted zucchini ribbons, cherry tomatoes, red onion, parsley, and basil. Drizzle with the dressing and toss to coat evenly.
07 - Transfer salad to a serving platter. Top with crumbled feta cheese and toasted pine nuts. Serve warm or at room temperature.
# Expert Advice:
01 -
- Farro has this chewy, almost creamy bite that makes a salad feel like a real meal, not a side thought.
- The zucchini ribbons roast in ten minutes and look far fancier than the effort they take.
- That lemony Dijon dressing pulls everything together like a good conversation at dinner.
02 -
- Farro continues absorbing liquid after cooking, so if you make it ahead, toss it with a splash of olive oil to keep it from clumping into a brick.
- Pine nuts go from perfectly toasted to irretrievably burnt in about thirty seconds, so stay at the stove and keep shaking the pan.
- This salad does not hold well overnight in the refrigerator because the zucchini releases water and everything gets soggy, so make what you need.
03 -
- Salt your farro cooking liquid like you would pasta water and the entire dish will taste seasoned rather than flat at the center of each bite.
- The dressing can be made up to three days ahead and stored in a jar in the fridge, just let it come to room temperature and shake well before using.