Tuscan Farro Salad With Fresh Herbs
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 servings
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 servings
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.
Looking for Something Else?
Fudge Factor
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Hungry Girl's Chocolate 911 Feb 4, 2011
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Craving: Chocolate Cake Jan 27, 2011
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Chocolate Matzo Brittle Apr 13, 2011
How to Chop and Melt Chocolate
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.
.jpeg.rend.hgtvcom.91.68.suffix/1576623697836.jpeg)