FARRO SALAD with roasted vegetables and feta

A farro salad is a great way to say hallo at the warm season! This healthy recipe is perfect to be prepared a little in advance. Bell peppers and zucchini squash pair greatly with the taste of farro, but if you prefer, it’s possible  utilize other vegetables.

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• 3 cup (360 g) farro
• 1 yellow bell pepper
• 1 red bell pepper
• 4 shallots
• 3 oz (90 g) feta crumbles
• 6 tbsp extra virgin olive oil
• 5 leaves fresh mint
• 1 dash black pepper
• to taste table salt

FIRST STEPS

Pre-heat the oven on 355° F.

Boil the farro following the instruction on the label. When the faro is cooked, raise from the water and toss with 1 tbsp of olive oil and let it reach room temperature.

ROASTED VEGETABLES

Meanwhile the faro is boiling, reduce all the vegetable into small dices. Place the dices on a baking tray lined with parchment paper. Season with 3 tbsp of extra virgin olive oil and salt as needed. Bake until crispy and golden brown.

FARRO SALAD

Mince the fresh mint leaves and combine with farro, roasted vegetables, 2 tbsp of olive oil and feta crumbles. Complete the farro salad with a dash of black pepper and serve warm or at room temperature.

TAKE A LOOK AT THIS!

Cauliflower salad with feta cheese

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