Let's be honest. We've all overbought zucchini at some point.
Whether it's the end of a summer garden overflow or a well-intended farmer's market haul, zucchini has a way of well...piling up.
This Zucchini Farro Salad was created out of exactly that. As someone who cooks modern Mediterranean meals for a half-Turkish, food-loving family, I lean on flavor, grains, herbs, and little moments of texture. This recipe checks every box. Nutty farro, roasted zucchini, tart dried cranberries, and walnuts, all tossed in a lemony dressing.
Cook the Farro Like Pasta
This is my favorite method for cooking farro. Boil it like pasta and let it steam dry on a sheet pan.
Curious about farro? Here's how to cook farro in a more detailed post.
Start by cooking farro just like you would pasta.
Once tender, allow the farro to steam-dry on a baking sheet.
Roast the Zucchini Until Golden
Caramelized edges bring out the best in summer zucchini—don’t skip this step.
I like to slice the zucchini using a mandoline on the thickest setting—mine is set to number 3. Lay the slices flat on a large baking sheet in a single layer.
To keep things easy, I use my olive oil spray bottle to coat the zucchini, then toss it with my hands or tongs to make sure it's evenly coated. Season with salt and pepper and roast for 25 minutes. If it doesn't all fit on one pan, just roast in batches.
Whisk Together the Lemony Dressing
This quick and easy lemon dressing pairs so well with all the fresh ingredients. If you want a stronger zesty flavor, I recommend swapping for my Mediterranean balsamic vinaigrette (also very easy to make).
Toss It All Together
Add everything to a large bowl, pour the dressing over top, and toss until well coated. Give it a taste and adjust the seasoning as needed.
Farro fan? Don’t miss my butternut squash farro salad with cinnamon tahini dressing—a cozy, comforting spin on this same hearty grain.
Make-Ahead Friendly
How far in advance can I make this salad? You can make this salad up to 2 days ahead, and it holds up beautifully. In fact, it gets even better as it sits—the farro soaks up the dressing, and the roasted zucchini becomes extra flavorful.
Just store it in an airtight container in the fridge, and give it a quick toss and taste before serving. If it needs a refresh, add a splash of olive oil or lemon juice.
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Zucchini Farro Salad
- Total Time: 45 minutes
- Yield: Serves 4–6 as a side 1x
- Diet: Vegetarian
Description
A bright and hearty salad made with nutty farro, roasted zucchini, chopped herbs, crunchy walnuts, and sweet dried cranberries—all tied together with a zippy lemon vinaigrette.
Ingredients
For the Salad
- 1 cup farro
- 1 lb zucchini, sliced into ¼" rounds
- Olive oil, for roasting
- Sea salt and freshly cracked black pepper
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- ⅓ cup chopped walnuts
- ¼ cup dried cranberries
For the Lemon Dressing
- 1 tsp lemon zest
- ¼ cup fresh lemon juice
- 1 garlic clove, finely minced
- 1 tsp honey or pure maple syrup
- ¼ tsp sea salt
- Cracked black pepper, to taste
- ⅓ cup extra virgin olive oil
Instructions
Cook the Farro
- Bring 8 cups of water to a boil in a large pot. Add a generous pinch of salt. Rinse the farro under cold water using a fine mesh sieve, then add it to the boiling water.
- Cook uncovered for 20–30 minutes, or until the grains are tender but still have some chew. Drain, then spread the farro on a sheet pan to steam-dry and cool.
Roast the Zucchini
- Preheat your oven to 450°F (232°C).
- Line a baking sheet with parchment. Arrange zucchini slices in a single layer. Drizzle or spray with olive oil, toss to coat, and season with salt and pepper.
- Roast for 20–25 minutes until golden and caramelized. Roast in batches if needed.
Make the Lemon Dressing
- In a small bowl, whisk together the lemon zest, juice, garlic, honey (or maple), salt, and pepper.
- While whisking, slowly drizzle in the olive oil until the dressing emulsifies.
Assemble the Salad
- In a large bowl, combine the cooked farro, roasted zucchini, chopped parsley and basil, walnuts, and cranberries.
- Pour the lemon dressing over the top and toss gently to coat.
- Taste and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasting, Boiling, Tossing
- Cuisine: Mediterranean-Inspired
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