Salads & sides
Lemony farro salad with roasted zucchini, cherry tomatoes, and basil for nutritious meal prep.
A bright, fiber-rich farro salad pairs roasted zucchini and tomatoes with fresh basil, bright lemon, and olive oil to fuel your week with balanced protein, greens, and vibrant flavor.
Published by
Gregory Brown
July 30, 2025 - 3 min Read
Farro provides a sturdy, nutty base for this salad, offering a satisfying chew that stands up to bold toppings and a light, zesty dressing. Start by cooking farro until tender yet slightly chewy, then drain and cool completely. While it rests, roast zucchini slices until caramelized around the edges, letting their sweetness mingle with blistered cherry tomatoes. The basil is torn just before serving to preserve its fragrance. A lemon-forward dressing unites these elements: olive oil, lemon juice, a touch of honey, and a pinch of salt. The result is a versatile dish. It holds well, making it ideal for meal prep or easy lunches.
Assemble the dish with the cooled farro as the anchor, then fold in the roasted vegetables for warmth and texture. Add finely chopped herbs—parsley can boost brightness—and crumble in feta or goat cheese if you prefer a richer bite. A handful of toasted pine nuts brings a subtle crunch and nutty depth. For seasoning, a light drizzle of extra virgin olive oil and a few extra drops of lemon juice brighten the bowl without overpowering it. This salad thrives when eaten warm, at room temperature, or chilled, which makes it perfect for grab-and-go meals. Keep portions moderate to preserve freshness.
Bright lemon and herbs lift hearty grains into lightness and balance.
Begin with a careful rinse of the farro to remove any bran dust, then simmer in salted water until just tender. Drain and rinse briefly under cool water to halt cooking and preserve texture. While the grains rest, prepare the vegetables: slice zucchini into even rounds so they roast uniformly, and halve cherry tomatoes to maximize surface caramelization. The dressing combines lemon zest and juice, extra virgin olive oil, Dijon mustard for a subtle tang, and a whisper of honey to tie the acidity and sweetness. Toss everything gently to coat without mashing delicate tomatoes. A handful of torn basil leaves finished with sea salt rounds out the medley.
Radically simple, this recipe shines when you allow the ingredients to shine in their own seasons. The farro’s earthy notes pair beautifully with lemon’s brightness, while the zucchini’s gentle sweetness and the tomatoes’ blistered edges provide a varied texture. If you crave tang, add a splash of white balsamic or a pinch of sumac. For protein, fold in chickpeas or smoked almonds; both options elevate the meal without complicating preparation. Use fresh basil for fragrance and parsley for color. By adjusting lemon and oil, you control the dressing’s intensity. Store the components separately and combine just before serving for peak texture.
Texture and brightness harmonize with grains and garden vegetables.
A practical approach to meal prepping is to cook the grains and vegetables in advance, then mix them with the dressing just before refrigerating. The lemon’s acid helps preserve color and flavor, so you can assemble portions in airtight containers. When ready to eat, rewarm gently if desired or enjoy cold, which retains the vibrant freshness. Add greens like arugula or spinach for extra nutrients and a peppery note that contrasts the mellow farro. If you want a vegan option, skip cheese and add nutritional yeast for a cheesy gleam and additional B vitamins. This flexible method adapts to busy weeks without sacrificing flavor.
For a more pronounced Mediterranean profile, swap zucchini with roasted eggplant and introduce olives and crumbled feta. The farro acts as a canvas that soaks up the oil and citrus, making every bite feel cohesive. You can customize herbs: basil keeps the dish classic, while mint or dill introduces a refreshing lift. If you enjoy crunch, sprinkle sunflower seeds or pepitas on top just before serving. Consider adding shallots to the dressing for a mild, oniony depth that complements the lemon. The result remains bright, filling, and suitable for large gatherings or weekday meals alike.
Balanced, convenient, and colorful self-contained meals to reuse.
The technique of complete, even roasting is key to achieving the best flavor. Arrange zucchini slices in a single layer so they brown rather than steam, flipping once to encourage color development. Cherry tomatoes should blister slightly to release their juices, creating a natural sweetness that offsets the citrus and cheese if you include it. After roasting, allow vegetables to rest a moment before tossing with warm farro; this helps them retain their structure rather than becoming mushy. A final zesting of lemon over the top adds aromatic intensity that wakes up the entire dish. Basil should be torn, not chopped, to prevent browning.
In the realm of nutritious meal prep, balance is everything. The protein from farro, fiber from vegetables, and healthy fats from olive oil sustain energy through long days. If you’re watching sodium, rinse any canned additions and choose low-sodium cheese or omit entirely. A pinch of flaky salt can sharpen flavors without overpowering them. For an extra layer of complexity, add roasted red pepper ribbons or a whisper of sumac for a citrus-tumid tang. Serve alongside a leafy green salad for a complete, colorful plate, or portion into jars for a ready-to-go lunch during busy weeks.
Nutritious, flexible, and chef-friendly for everyday cooking.
A crisp, lemony dressing is essential; whisk lemon juice with Dijon mustard, olive oil, salt, and pepper until emulsified. Taste and adjust, leaning toward brightness to complement the grain’s earthiness. The vegetables should still offer a bit of bite, so avoid overcooking. If using feta, crumble it finely to distribute evenly through the salad. The farro’s texture benefits from a gentle rinse after cooking to remove any starchy residue, ensuring each bite feels light. Basil leaves add a fragrant finish—torn rather than minced—to preserve essential oils. This simple technique yields a dish that travels well and satisfies.
Serve the dish with a drizzle of olive oil and an extra squeeze of lemon to refresh the flavors after storage. If you want a heartier meal, pair it with grilled chicken, tempeh, or a handful of roasted chickpeas. A citrusy salad like this can anchor a weekly meal plan, providing leftovers that remain appealing rather than dry. Remember that the best results come from freshness: vegetables roasted the same day as assembly deliver a brighter profile. The grain absorbs dressing gradually, so consider mixing again before serving to re-emulsify.
This lemony farro salad embodies a practical philosophy: simple ingredients, deliberate technique, and adaptable portions. Begin with quality farro, a grain that maintains its bite and holds dressing well. The roasting step concentrates flavors, giving the zucchini a caramelized edge that contrasts with the tomatoes’ juiciness. Basil contributes a sweet, peppery aroma that lifts the citrus notes. The dressing should feel bright yet balanced, not sharp. If you prefer dairy, a light crumble of feta invites a tangy note. Overall, the dish serves as a reliable backbone for meal prep, lunchboxes, and even potlucks.
By varying herbs and toppings, you can personalize this salad endlessly while preserving its core appeal. Try different citrus zests for variation, such as meyer lemon or orange, to shift the flavor profile subtly. Fresh greens layered underneath provide additional nutrients and crunch. If you need extra protein, add a scoop of ricotta salata or a spoonful of white beans folded in at the end. The base remains versatile: grains, roasted vegetables, and a lemon-forward dressing. With mindful storage and gentle reheating, this salad continues to taste vibrant throughout the week and rewards thoughtful prep and attention to detail.
