Monday, July 22, 2013

Farro Vegetable Salad

Farro Summer Vegetable Salad | Within the Kitchen

Farro Vegetable Salad Recipe

This is the first time I have tasted farro. Farro is a complicated grain. There is confusion and debate over what it really is - some say it is spelt isn't. Others call it emmer which it is. Whatever you call this wheat grain, it is delicious as far as whole grains go. It is slightly sweet, nutty and when cooked properly, slightly chewy.

I have to admit that although super popular, quinoa has not been an ingredient I like. I now sub out quinoa and replace it with farro in salads. It is not gluten free as it is a member of the wheat family but is lower in gluten than some other wheat varieties.

This wonderful summer salad is really versatile. Throw in whatever veggies you have on hand - tomatoes, squash, cucumber, get the idea. Also, if you don't want to do the extra work of roasting peppers just throw them in raw. You could also leave out the maple syrup but I like the added hint of sweetness. It's perfect for potlucks and picnics.

If you have a Trader Joe's near you, try their 10 minute farro to cut down on prep time! 

Serves 6.


1/4 cup olive oil
1/4 cup sherry vinegar
1 tbsp dijon mustard
2 tbsp maple syrup
squeeze of 1/2 a lime
10 oz uncooked farro (probably about 1-1/4 cups dry grains)
3 roasted peppers, chopped
2 cups sugar snap peas, chopped roughly
1/2 cup Parmesan cheese
3 large carrots, shredded
1 yellow zucchini, diced


1. Whisk together oil, vinegar, maple syrup and lime juice. Set aside.
2. Cook farro according to package directions. Cool.
3. To roast peppers

  • Take washed bell peppers, and place on hot grill.
  • Grill until skin blisters and peppers soften – rotate peppers so skin chars all over (7-10 minutes depending on grill). I like to basically char the top skin.
  •  Remove from grill and place in bowl.
  •  Cover bowl with plastic wrap and place to the side so they rest for 20 minutes or so. The peppers will steam inside the bowl which will loosen the charred skin, making it easier to remove them later.)
  • Remove peppers from bowl and carefully remove charred skins.
  • Cut peppers into one inch pieces or long strips.
  • Cool
4. Place farro and all veggies into a large bowl.
5. Gently toss in dressing.
6. Season with salt and pepper.
7. Sprinkle Parmesan on top.
8. Serve

Farro Summer Vegetable Salad | Within the Kitchen

Farro Summer Vegetable Salad | Within the Kitchen

Farro Summer Vegetable Salad | Within the Kitchen

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