Roasted Pepper Tomato And Farro Salad Food

ITALIAN FARRO SALAD

Steps:

• Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
• While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
• Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.

FARRO SALAD WITH TOMATOES AND HERBS

Steps:

• Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
• Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
• In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
• The salad can be refrigerated overnight. Bring to room temperature before serving.

FARRO AND TOMATO SALAD

Steps:

• Bring water to a boil in a saucepan. Add farro and reduce heat, cover, and simmer until farro is tender and liquid has been absorbed, up to 40 minutes.
• Fold cooked farro, great northern beans, cherry tomatoes, parsley, Parmesan cheese, lemon juice, salt, and black pepper together gently in a bowl and stir to combine.

ROASTED PEPPER AND TOMATO SALAD

Steps:

• To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, olive oil, and salt and pepper to taste.
• Cut the roasted peppers into 1/2-inch wide strips. Toss with 2 tablespoons of the dressing. Add half the basil and toss again.
• Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese if using. Serve at room temperature or slightly chilled.

GREEK FARRO SALAD

Steps:

• Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
• Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
• Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
• Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.

ROASTED PEPPER, TOMATO, AND FARRO SALAD

Steps:

• In a medium saucepan place the farro and the stock and bring to a boil. Cover and reduce to a simmer. Simmer for 15 to 20 minutes until the farro is tender and the liquid is absorbed. Set aside. Cut the bell peppers in half lengthwise and place on a foil lined sheet pan. Broil the peppers for about 7 - 10 minutes or until the skins are completely blackened and blistering. Remove pan from the oven and place peppers in a bowl. Cover with plastic wrap. Reduce the oven temperature to 400 degrees and place the tomatoes on the sheet pan. Roast the tomatoes for 5 - 10 minutes until the tomatoes are soft. Remove from the oven and set aside. In a small non stick skillet, cook the pancetta until it is crispy and brown. Set aside. Peel the bell pepper and cut or tear into strips. In a small bowl combine the vinegar and the anchovy paste and whisk to combine. Drizzle in the olive oil. Season with salt and pepper. In a large bowl, combine the cooked farro, bell peppers, pancetta, preserved lemon, and spinach. Drizzle with the dressing and divide among 4 plates. Garnish with the roasted tomatoes and serve!