Farro Herb Salad with Feta and Roasted Red Peppers

Prep Time
15 min
Cook Time
20 min

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.

Middle Eastern
Main dish, Salad, Side dish
Special Fork
Lori Powell
  • 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.

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