Roasted Pepper, Tomato, And Farro Salad Recipe

Name: Roasted Pepper, Tomato, And Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup farro; 2 cups chicken or vegetable stock; 2 yellow bell peppers; 2 red bell peppers; 12 cherry tomatoes; 1/4 cup pancetta cut into 1/4 inch dice; 1 preserved lemon, flesh removed and skin cut into 1/8 inch slivers; 2 cups baby spinach leaves; 1 Tbsp. extra virgin olive oil; 2 Tbsp. white wine vinegar; 1/2 tsp. anchovy paste

Servings: persons

1 cup farro
2 cups chicken or vegetable stock
2 yellow bell peppers
2 red bell peppers
12 cherry tomatoes
1/4 cup pancetta cut into 1/4 inch dice
1 preserved lemon, flesh removed and skin cut into 1/8 inch slivers
2 cups baby spinach leaves
1 Tbsp. extra virgin olive oil
2 Tbsp. white wine vinegar
1/2 tsp. anchovy paste

1
In a medium saucepan place the farro and the stock and bring to a boil. Cover and reduce to a simmer. Simmer for 15 to 20 minutes until the farro is tender and the liquid is absorbed. Set aside.
2
Cut the bell peppers in half lengthwise and place on a foil lined sheet pan. Broil the peppers for about 7 - 10 minutes or until the skins are completely blackened and blistering. Remove pan from the oven and place peppers in a bowl. Cover with plastic wrap. Reduce the oven temperature to 400 degrees and place the tomatoes on the sheet pan. Roast the tomatoes for 5 - 10 minutes until the tomatoes are soft. Remove from the oven and set aside.
3
In a small non stick skillet, cook the pancetta until it is crispy and brown. Set aside.
4
Peel the bell pepper and cut or tear into strips.
5
In a small bowl combine the vinegar and the anchovy paste and whisk to combine. Drizzle in the olive oil. Season with salt and pepper.
6
In a large bowl, combine the cooked farro, bell peppers, pancetta, preserved lemon, and spinach. Drizzle with the dressing and divide among 4 plates. Garnish with the roasted tomatoes and serve!

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup farro, 2 cups chicken or vegetable stock, 2 yellow bell peppers, 2 red bell peppers, and more.

Yes, Roasted Pepper, Tomato, And Farro Salad 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.

Roasted Pepper, Tomato, And Farro Salad

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