Roasted Bell Pepper with Italian Farro Salad
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
4 people
-
Calories
308 kcal
-
Course
Side Dish, Main Course, Salad, Dinner
-
Cuisine
Italian, Vegetarian
Roasted Bell Pepper with Italian Farro Salad
Description
The salad begins with roasting a red or yellow bell pepper until its skin chars and loosens, then peeling and slicing it into thin strips. Meanwhile, Italian farro is simmered in salted water until tender but still chewy, then rinsed to cool. A dressing that includes lemon juice, olive oil, honey, garlic, allspice, smoked paprika, and sea salt is whisked together to coat the salad elements evenly.
Green olives and thinly sliced green onions add saltiness and brightness, while fresh oregano contributes herbal depth. The combination of smoky roasted pepper and tangy lemon dressing highlights the nutty flavor of the farro. This salad works well alongside grilled meats or as a vegetarian side, notable for its balance between sweet, smoky, and savory elements and diverse textures.
The recipe recommends gentle mixing to preserve the texture of the grains and vegetables and seasoning to taste at the end. It can be served at room temperature or chilled.
Ingredients
- ⅓ cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- ¼ teaspoon ground allspice
- ¼ teaspoon smoked paprika
- 1 garlic finely chopped, clove
- ¼ teaspoon salt fine sea salt
- 1 red bell pepper or yellow bell pepper (no green)
- 1 teaspoon olive oil
- 1 cup farro Italian variety
- 1 tablespoon salt sea salt
- ½ cup green olives pitted and quartered lenghtwise
- 2 green onions white and light green part thinly sliced
- 1 tablespoon oregano chopped
Instructions
- Make the dressing by whisking together: lemon juice, olive oil, honey, allspice, paprika, garlic, and sea salt in a bowl and set aside.
- Bring a large pot of water to a boil. Add one tablespoon of sea salt to the water, add the farro to it. Simmer until tender, 20-25 minutes. Drain and rinse with cold water. Set aside.
- Preheat the broiler. Line a cookie sheet with parchment paper. Rub the pepper with one teaspoon olive oil and roast in the oven for 25 to 30 minutes, or until the skin starts to char and fall off. Turn them once one side is dark and the skin begins to separate. Place the peppers in a bowl cover with plastic wrap for 5 to 8 minutes. Peel the skin off the peppers and remove the stem and seeds. Slice them into thin strips.
- Place the cooked farro in a large mixing bowl and add the peppers strips, green olives, oregano, green onions. Pour over the dressing and gently mix. Season with more salt if needed it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 2160mg | 90% |
| Potassium | 256mg | 5% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 1140IU | 23% |
| Vitamin C | 47mg | 52% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
