Farro Herb Salad with Feta and Roasted Red Peppers
Protein-rich grains make a meaty base for this zesty vegetarian salad. You can substitute barley or bulgur for the faro. Serve this as a main dish, side dish or for a picnic.
- 1 cup farro
- salt and pepper
- 1 cup roughly chopped flat-leaf parsley, divided
- 1 cup roughly chopped mint leaves, divided
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 7 scallions, thinly sliced
- 1 large roasted red pepper, chopped (from a jar or the antipasto bar)
- 1/3 cup toasted pine nuts
- 1/3 cup currant
- 1/2 cup crumbled feta cheese (preferably sheep’s milk)
Rinse farro in sieve until the water runs clear. In a medium saucepan, bring 2 1/2 cups water and 1 teaspoon salt to a boil. Stir in the farro and cook, undisturbed, until tender, but still has some bite, 15 to 20 minutes; drain and cool.
Meanwhile, combine 1/4 cup each of the chopped mint and parsley in a blender with the garlic, lemon juice and olive oil; puree until smooth.
Finely chop the remaining mint and parsley and, in a large bowl, toss with the cooled farro, mint dressing, scallions, red pepper, pine nuts, currants and cheese; season to taste with salt and pepper. Serve or save – it gets even better if it sits overnight and will be good in the fridge for about 5 days.