I fell in love with farro in Italy…this ancient grain looks like barley, is firm and chewy when cooked, and has a nutty flavor. It is wonderful in both soups and salads. After seeing a blog post by The Enchanted Cook about a confetti farro salad, I came up with my own version. This can be tweaked in so many ways…add corn, tomatoes, or roasted eggplant, switch up the herbs or the type of vinegar. I was planning to add some brie chunks, but love it even without cheese. Pop over to Veronica’s site and see what a marvelous salad she created.
Farro Salad with Peppers and Basil…inspired by a Bon Appetit recipe
1 cup farro
1/4+ cup olive oil
3 bell peppers ( I used one red, yellow and orange), chopped
1/2 red onion, chopped
8 ounces mushrooms, cleaned and halved or quartered
1 tablespoon fresh basil, minced
1 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
Cook farro in salted water till tender, about 20-25 minutes. Drain and cool.
Toss peppers, onions and mushrooms with a drizzle of olive oil. Sprinkle with salt and freshly ground pepper. Roast at 375º till tender, about 20-25 minutes. Remove and cool.
Combine the 1/4 cup of olive oil, vinegar, and mustard. Whisk to emulsify. Season with salt and pepper to taste.
Mix farro with vegetables, then add dressing and basil and toss. Cover and chill. May be served cold or at room temperature.
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