On a sun-drenched afternoon, I found myself wandering through a local farmer’s market, captivated by the vibrant colors and aromas that enveloped me. As I strolled past stalls overflowing with fresh produce, a charming vendor caught my eye. He was displaying bags of farro, a nutty ancient grain that I had always wanted to experiment with. Intrigued, I purchased a bag and set off on a culinary adventure. This herbed farro salad, adorned with roasted vegetables and a sprinkle of feta, became my go-to dish for gatherings, filled with delightful textures and flavors that transport me back to that sunny market day.
Ingredients
1 cup farro
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 yellow squash, diced
1 red onion, diced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup cherry tomatoes, halved
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
Juice of 1 lemon
Instructions
Begin by preheating your oven to 400°F (200°C). This will create a warm haven for your vegetables, allowing them to roast to perfection. While the oven warms up, rinse the farro under cold water until the water runs clear. This simple step helps remove any excess starch, ensuring a fluffy finish. In a medium saucepan, combine the farro and vegetable broth, bringing it to a gentle boil. Once boiling, reduce the heat, cover, and let it simmer for about 25-30 minutes, or until the farro is tender yet still has a slight chew. Drain any excess liquid and set aside.
Next, prepare your colorful medley of vegetables. In a large mixing bowl, toss together the diced bell pepper, zucchini, yellow squash, and red onion with olive oil, oregano, smoked paprika, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast them in the preheated oven for about 20-25 minutes, or until they are golden and tender, stirring halfway through.
As the vegetables roast, slice your cherry tomatoes in half and set them aside. Once the vegetables are perfectly roasted, remove them from the oven and let them cool for a few minutes. In a large bowl, combine the cooked farro, roasted vegetables, cherry tomatoes, and crumbled feta cheese. Drizzle the fresh lemon juice over the salad and gently toss everything together, allowing the flavors to meld.
Finally, sprinkle the chopped parsley on top for a burst of freshness and color. Serve the herbed farro salad warm or at room temperature, making it a versatile dish for any occasion. This recipe not only celebrates the wholesome goodness of farro but also brings together a rainbow of flavors that dance on your palate, reminiscent of that delightful day at the market.