Farro and Roasted Pepper Salad
Farro and Roasted Pepper Salad requires around 1 hour from start to finish. One portion of this dish contains about 9g of protein, 19g of fat, and a total of 355 calories. This recipe serves 4 and costs $1.79 per serving. If you have honey, farro, garlic clove, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. This recipe is liked by 244 foodies and cooks. Plenty of people really liked this side dish. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns an excellent spoonacular score of 92%. If you like this recipe, you might also like recipes such as Roasted Cauliflower And Red Pepper Farro Salad, Roasted Cauliflower over Farro with Red Pepper Cream Sauce, and Onion, Feta, and Bell Pepper Farro Salad.
Servings: 4
Ingredients:
10 black olives, pitted and quartered lengthwise
3/4 cup farro
4 ounces feta, crumbled
1 tablespoon fresh thyme, chopped
1/2 garlic clove, crushed
1/4 teaspoon ground allspice
1 tablespoon honey
1 tablespoon fresh lemon juice (from about 1 medium lemon)
3 tablespoons olive oil
2 red bell peppers
3 scallions, thinly sliced
1/4 teaspoon fine sea salt
1/4 teaspoon smoked paprika, plus more for garnish
Equipment:
whisk
pot
colander
sieve
grill pan
knife
mixing bowl
Cooking instruction summary:
Procedures 1 For the dressing: Whisk together all of the ingredients and set aside. 2 For the farro salad: Bring a large pot of water to a boil over high heat. Add the farro, reduce heat to maintain a simmer, and cook according to the directions on the packaging, anywhere from 15 minutes to an hour. When done, drain in a colander or sieve, rinse under cold water, and set aside to drain. 3 Meanwhile, using a small pairing knife, cut around the stem of each pepper, removing the stem along with all the seeds. Set a grill pan over high heat. Place the peppers on the grill pan and cook, flipping occasionally, until totally black on all sides, 20 to 30 minutes. When done, transfer to a bag and set aside for a few minutes to steam. Once cool, remove the blackened skin, and cut the flesh into 3/8-inch-wide slices. 4 In a large mixing bowl, combine the cooked farro, red pepper slices, olives, thyme, scallions, most of the feta, and the dressing. Toss gently, and season to taste with salt. Serve with the remaining feta and a sprinkle of paprika.
Step by step:
For the dressing
1. Whisk together all of the ingredients and set aside.
2. For the farro salad: Bring a large pot of water to a boil over high heat.
3. Add the farro, reduce heat to maintain a simmer, and cook according to the directions on the packaging, anywhere from 15 minutes to an hour. When done, drain in a colander or sieve, rinse under cold water, and set aside to drain.
4. Meanwhile, using a small pairing knife, cut around the stem of each pepper, removing the stem along with all the seeds. Set a grill pan over high heat.
5. Place the peppers on the grill pan and cook, flipping occasionally, until totally black on all sides, 20 to 30 minutes. When done, transfer to a bag and set aside for a few minutes to steam. Once cool, remove the blackened skin, and cut the flesh into 3/8-inch-wide slices.
6. In a large mixing bowl, combine the cooked farro, red pepper slices, olives, thyme, scallions, most of the feta, and the dressing. Toss gently, and season to taste with salt.
7. Serve with the remaining feta and a sprinkle of paprika.
Nutrition Information:
covered percent of daily need
