Mediterranean Red Pepper Zucchini Farro Grain Salad
A hearty Mediterranean grain salad featuring nutty farro tossed with sautéed zucchini, caramelized red onions, and roasted red peppers. The Italian herb dressing with red wine vinegar adds bright acidity that balances the earthy grains. Perfect as a satisfying lunch, potluck side dish, or healthy dinner base. Can be served warm or chilled, making it ideal for meal prep and summer gatherings.
Ingredients
- ½ red onion
- 2 zucchini
- 4 cloves garlic
- 1 teaspoon garlic powder
- 1 teaspoon maldon sea salt
- ½ cup roasted red pepper strips
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 tablespoon Italian herbs seasoningoregano + basil1:2 ratiosimple
use dried herbs
- ¼ teaspoon crushed red pepper flakes
- 1 lb farro
Instructions
- 1
Rinse farro in colander with cold water
- 2
Boil large pot of water and cook farro until al dente, about 15 minutes
- 3
Drain farro well when soft with slight give
- 4
Heat olive oil in pan over medium-high heat
- 5
Add onion and cook until soft and lightly browned
- 6
Stir in garlic and zucchini, cook until softened and browned, stirring occasionally
- 7
Whisk together olive oil, red wine vinegar, Italian herbs, garlic powder, and salt in small bowl
- 8
Combine farro, sautéed vegetables, and red pepper strips in large bowl
- 9
Pour dressing over salad and toss well
- 10
Serve immediately or chill 30 minutes to intensify flavors
Tips
Cook farro until al dente with slight bite for best texture in salad
Let salad chill for 30 minutes to allow flavors to meld together
Save some pasta cooking water if farro seems dry after draining
Good to Know
refrigerate up to 3 days in covered container
make 1 day ahead for better flavor development
room temperature or chilled
Common Mistakes
drain farro well to avoid watery salad
don't overcook vegetables to maintain texture
Substitutions
Gluten-Free Swaps
General Alternatives
use dried herbs
FAQ
Can I make this ahead of time?
Yes, this salad actually improves after sitting for a few hours or overnight as the flavors meld together.
What if I can't find farro?
Substitute with quinoa, barley, or bulgur wheat using similar cooking methods and times.
How long does this keep in the fridge?
Store covered in refrigerator for up to 3 days. Add fresh herbs before serving if desired.