Farro Vegetable Salad

Ingredients

• 1 1/2 cups farro
• 1 zucchini, diced
• 1 red pepper, diced
• 1 red onion, wedged
• 1 cup cherry tomatoes
• 1/3 cup chopped parsley
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• Salt and black pepper

Instructions

1. Cook the farro

   Simmer the farro in salted water for 25–30 minutes until tender but chewy. Drain and cool.

2. Roast the vegetables

   Toss the zucchini, pepper, onion, and tomatoes with oil, salt, and pepper. Roast at 425°F (220°C) for 20 minutes until caramelized.

3. Whisk the dressing

   Combine the olive oil, vinegar, Dijon, salt, and pepper.

4. Combine

   Toss the farro, roasted vegetables, parsley, and dressing together and serve warm or at room temperature.