philosokitchen

an italian cook around the world

  • Home
  • recipes
    • My Authentic Italian Recipes
    • appetizers
    • pasta rice & Co.
    • entrées
    • sides
    • desserts
    • Soups
    • salads
    • sauces & jarred goods
    • slow cooked
    • FASTER THAN 45 MIN
    • vegetarian
    • vegan
    • gluten free
    • paleo
  • travelogs
    • foodie travels
    • chronicles of italian cooks
  • MERCHANDISING
  • food story
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
  • Shop
You are here: Home / Recipes / Appetizers / FARRO SALAD with roasted vegetables and feta

FARRO SALAD with roasted vegetables and feta

04/05/2016 by Filippo Trapella Leave a Comment

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.

FARRO SALAD with roasted vegetables and feta

If you like my recipes, please give me a +1

a simple action to help the growth of this blog 🙂

farro-salad-roasted-veg-feta

  • 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

FARRO SALAD with roasted vegetables and feta

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.

FARRO SALAD with roasted vegetables and feta

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 with roasted vegetables and feta

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

Cauliflower salad with feta

PRINTABLE VERSION

FARRO SALAD with roasted vegetables and feta
 
Print
Prep time
45 mins
Total time
45 mins
 
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.
Author: Filippo Trapella - philosokitchen.com
Recipe type: salad
Cuisine: Italian
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. FARRO SALAD with roasted vegetables and feta
3.4.3177

 

Filed Under: Appetizers, Gluten Free, My Authentic Italian Recipes, Recipes, Salads, Vegetarian Tagged With: appetizer, cooking, farro, health, healthy, italian, italy, pepper, recipe, salad, shallots, spring, squash, vegetarian, zucchini

« GREEN CABBAGE SOUP with caramelized onions, mushrooms and cheese
ARTICHOKES DIP with garlic, fresh mint and lemon zest »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.



























Newsletter

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress