Warm Farro & Roasted Bell Peppers (Printable Version)
Nutty farro with roasted bell peppers, cherry tomatoes and lemon-herb dressing, served warm or at room temperature.
# Ingredient List:
→ Grains
01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 3 large bell peppers (red, yellow, or orange), seeded and quartered
05 - 1 small red onion, sliced
06 - 1 cup cherry tomatoes, halved
07 - 1/4 cup fresh parsley, chopped
→ Dressing
08 - 1/4 cup extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 garlic clove, minced
12 - 1/2 teaspoon honey
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Optional Additions
15 - 1/3 cup crumbled feta cheese
16 - 2 tablespoons toasted pine nuts
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange bell pepper quarters and sliced red onion on the prepared sheet. Drizzle with a small amount of olive oil and season lightly with salt. Roast for 25 to 30 minutes, turning vegetables halfway, until they are tender and lightly charred. Allow to cool slightly, then cut the roasted peppers into bite-sized pieces.
02 - Rinse the farro thoroughly under cold water. In a saucepan, combine farro, water, and salt. Bring to a boil over medium-high heat, then reduce heat and simmer uncovered for 20 to 25 minutes, or until farro is tender but retains a pleasant bite. Drain any remaining liquid.
03 - In a small mixing bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, salt, and black pepper until the dressing is well emulsified.
04 - In a large bowl, combine the cooked farro, roasted bell peppers, roasted red onion, cherry tomatoes, and chopped parsley. Drizzle with the prepared dressing and toss until evenly coated.
05 - Serve the salad warm or at room temperature. Top with crumbled feta cheese and toasted pine nuts if desired.
# Expert Advice:
01 -
- You get layers of texture—the chewy farro, soft peppers, and juicy tomatoes mix together in every bite.
- The lemon-herb dressing perks up even the sleepiest of weeknights and it’s just as good leftover for lunch.
02 -
- Once, in impatience, I undercooked my farro—don’t rush it or you’ll bite into unpleasant hardness.
- Tossing the salad while the grains are still warm helps them soak up the flavors beautifully.
03 -
- Cooking farro uncovered lets you keep an eye on the texture and prevents sogginess.
- Roasting the vegetables together melds their flavors—try not to overcrowd the pan for the best color.