Farro and Roasted Pepper Salad

This awesome salad is adapted from one of the most important vegetable cookery books I have ever come across, Plenty, by Yotam Ottolenghi



1 lemon, juiced (or, 3 T. juice)

3 T. olive oil

1 T. honey

1/4 tsp. allspice, ground

1 small clove garlic, minced

1/4 tsp. fine sea salt


! cup farro, cooked according to package directions

about a dozen black olives, pitted and chopped

1 T. fresh oregano or thyme, chopped

4 green onions, sliced

4 oz. feta cheese, crumbled

smoked paprika for garnish


Cook the farro according to the package. (Some farro is pearled, some is not, so there is not a universal cooking time. It always works to simmer the farro in lightly salted water, pasta-style, until tender. Drain, rinse under cold water, and set aside.)

Broil the peppers under a pre-heated broiler until the skins are blistery and charred. Place in a bowl or bag and seal. When cool enough to handle, peel the peppers and tear or slice into about 1/2 inch wide pieces.

While the peppers are cooling, whisk together the ingredients for the vinaigrette and set aside.

In a large bowl, combine the farro, peppers, olives, oregano or thyme, green onions, and most of the feta cheese. Pour over the dressing and gently mix together. Taste for seasoning and add more salt or pepper if you’d like.

To serve, sprinkle with the remaining feta and a dash of smoked paprika

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