Print
Total:
35 min
Active:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

  • Kosher salt
  • 1 1/2 cups pearled farro 
  • 1/3 cup extra-virgin olive oil 
  • Juice of half a lemon 
  • Freshly ground black pepper 
  • 1 cup cherry or grape tomatoes, quartered 
  • 1 jarred roasted red or yellow bell pepper, seeded and diced 
  • 2 handfuls arugula leaves 
  • 1/4 cup basil leaves, torn 
  • 1/4 cup mint leaves, chopped 
  • 1/4 cup parsley leaves, chopped 
  • 1/4 cup crumbled ricotta salata 
  • Kosher salt
  • 1 1/2 cups pearled farro 
  • 1/3 cup extra-virgin olive oil 
  • Juice of half a lemon 
  • Freshly ground black pepper 
  • 1 cup cherry or grape tomatoes, quartered 
  • 1 jarred roasted red or yellow bell pepper, seeded and diced 
  • 2 handfuls arugula leaves 
  • 1/4 cup basil leaves, torn 
  • 1/4 cup mint leaves, chopped 
  • 1/4 cup parsley leaves, chopped 
  • 1/4 cup crumbled ricotta salata 

Directions

Bring a large pot of salted water to a boil over high heat. Add the farro and cook until tender, 15 to 20 minutes. Drain and cool slightly.

Meanwhile, whisk together the olive oil, lemon juice and some salt and pepper in a large bowl. Stir the farro into the dressing while it is still slightly warm; it will absorb the dressing better when warm than cold. Cool, then add the tomatoes and roasted pepper and toss to combine. (The salad can be ahead to this point and refrigerated, covered, for up to 8 hours.)

Add the arugula, basil, mint and parsley and toss. Sprinkle the top with ricotta salata and serve.

Bring a large pot of salted water to a boil over high heat. Add the farro and cook until tender, 15 to 20 minutes. Drain and cool slightly.

Meanwhile, whisk together the olive oil, lemon juice and some salt and pepper in a large bowl. Stir the farro into the dressing while it is still slightly warm; it will absorb the dressing better when warm than cold. Cool, then add the tomatoes and roasted pepper and toss to combine. (The salad can be ahead to this point and refrigerated, covered, for up to 8 hours.)

Add the arugula, basil, mint and parsley and toss. Sprinkle the top with ricotta salata and serve.

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