Farro And Roasted Pepper Salad Recipe

Name: Farro And Roasted Pepper Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fresh lemon juice (from about 1 medium lemon); 3 tablespoons olive oil; 1 tablespoon honey; 1/4 teaspoon ground allspice; 1/4 teaspoon smoked paprika, plus more for garnish; 1/2 garlic clove, crushed; 1/4 teaspoon fine sea salt; 3/4 cup farro; 2 red bell peppers; 10 black olives, pitted and quartered lengthwise; 1 tablespoon fresh thyme, chopped; 3 scallions, thinly sliced; 4 ounces feta, crumbled

Servings: persons

1 tablespoon fresh lemon juice (from about 1 medium lemon)
3 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon ground allspice
1/4 teaspoon smoked paprika, plus more for garnish
1/2 garlic clove, crushed
1/4 teaspoon fine sea salt
3/4 cup farro
2 red bell peppers
10 black olives, pitted and quartered lengthwise
1 tablespoon fresh thyme, chopped
3 scallions, thinly sliced
4 ounces feta, crumbled

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.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon fresh lemon juice (from about 1 medium lemon), 3 tablespoons olive oil, 1 tablespoon honey, 1/4 teaspoon ground allspice, and more.

Yes, Farro And Roasted Pepper Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!