This roasted pepper and farro salad is a vibrant, nutrient-packed dish that balances hearty whole grains with crisp greens and creamy cheese.
Farro brings a boost of plant-based protein and fiber, while the lemon vinaigrette delivers heart-healthy fats and refreshing brightness.
With its rich colors, bold flavors, and wholesome ingredients, this recipe is a quick yet satisfying option for everyday meals—perfect for both weeknight dinners and make-ahead lunches.
Roasted Pepper Salad With Farro
Equipment
- 1 Large Baking Sheet
- 1 Mixing Bowl (Large)
- 1 Small Bowl or Jar (for dressing)
- 1 pot (medium, for cooking farro)
- 1 Sharp Knife
- 1 Cutting board
- 1 whisk or fork (for vinaigrette)
Ingredients
- 3 large bell peppers red, yellow, or orange
- 1 Tbsp olive oil to coat peppers
- Salt and pepper to taste
- 1 cup farro dry
- 4 cups arugula
- 1/2 cup goat cheese crumbled
- 8 –10 fresh basil leaves chopped
- For Lemon Vinaigrette:
- 1/4 cup olive oil
- 1 lemon juice only
- 1 Tbsp white wine vinegar
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat the Oven: Begin by setting your oven to 400°F (200°C) so it has enough time to reach the proper roasting temperature. A hot oven is key for bringing out the natural sweetness in bell peppers and giving them a light char that deepens their flavor.
- Prepare the Farro for Cooking: Place the dry farro in a fine mesh sieve and rinse it thoroughly under cool running water. This helps remove any dust or excess starch, which can make the grains sticky. Set aside while you bring a medium pot filled with at least 3 cups of water to a rolling boil.
- Cook the Farro Until Tender: Once the water is boiling, add the rinsed farro along with a generous pinch of salt. Stir briefly, then reduce the heat slightly to maintain a steady simmer. Allow the farro to cook until it becomes tender but still slightly chewy—this usually takes around 20–25 minutes, though timing can vary depending on the brand. Once done, drain off any excess water and let the farro cool slightly.
- Prepare the Bell Peppers: While the farro is cooking, wash your bell peppers and pat them dry. Slice each pepper into quarters, removing the stems, seeds, and white membranes. Place the pieces into a large mixing bowl and drizzle with 1 tablespoon olive oil. Season generously with salt and freshly ground black pepper, then toss until the peppers are evenly coated.
- Roast the Peppers to Perfection: Arrange the seasoned pepper quarters cut-side down on a large baking sheet lined with parchment paper (optional for easier cleanup). Place the tray into the preheated oven and roast for 15–20 minutes, or until the peppers are softened and slightly blistered on the edges. A little char is ideal—it adds smoky depth—but be careful not to let them burn. Remove from the oven and let cool for 5 minutes before cutting them into bite-sized, 1-inch pieces.
- Make the Lemon Vinaigrette Dressing: While the peppers are roasting, prepare the zesty dressing. In a small bowl or jar, combine 1/4 cup olive oil, the juice of one lemon, 1 tablespoon white wine vinegar, 1 teaspoon garlic powder, and 1/2 teaspoon dried thyme. Add a pinch of salt and black pepper, then whisk with a fork (or shake vigorously if using a jar) until the dressing is emulsified and smooth. Taste and adjust seasoning if needed.
- Assemble the Salad Base: In a large salad bowl, add the fresh arugula leaves. Top with the slightly cooled, cooked farro and roasted pepper pieces. Sprinkle in the chopped fresh basil, which adds a fragrant, herbal note that brightens the dish.
- Dress and Toss the Salad: Pour the prepared lemon vinaigrette over the farro, arugula, and roasted vegetables. Using salad tongs or two large spoons, gently toss the ingredients together until everything is evenly coated with dressing. Taste at this stage and add more salt or pepper if desired.
- Add the Creamy Goat Cheese: Finally, crumble the goat cheese directly over the salad. Gently fold it in, being careful not to overmix—the cheese should remain in soft chunks that melt slightly into the warm farro and peppers, creating a creamy contrast to the crisp greens.
- Serve and Enjoy Immediately: Transfer the salad to serving bowls or plates. Enjoy as a main dish for 2–3 people or serve in smaller portions as a flavorful side dish for 4–6. This dish can be eaten warm, at room temperature, or even chilled straight from the fridge, making it versatile for any occasion.
Notes
- This recipe yields 2–3 servings as a main dish or 4–6 servings as a side.
- For extra protein, try adding grilled chicken, shrimp, or a fried egg on top.
- Leftovers taste great, but it’s best to store the dressing separately to keep the greens crisp.
- Farro can be swapped with quinoa, barley, or couscous depending on your preferences or dietary needs.
- Goat cheese may be replaced with feta or a plant-based alternative for a vegan-friendly option.
- Roasted zucchini, corn, or cherry tomatoes make excellent additions to the salad.
- Fresh basil brings the brightest flavor, but parsley or baby spinach works as a substitute.
- This salad can be enjoyed warm, room temperature, or chilled.
Chef’s Secrets for Best Flavor
The secret to making this salad shine lies in two small but important details: roasting the peppers properly and balancing the dressing.
Allow the peppers to get slightly charred for a smoky sweetness, but avoid over-roasting, which can make them mushy.
For the vinaigrette, taste as you whisk—it should be tangy, bright, and slightly garlicky, but not overpowering.
Finally, crumble the goat cheese at the very end; letting it melt gently into the warm farro ensures a creamy, irresistible finish.
Serving Suggestions for Every Occasion
This dish is versatile and can be styled to suit any meal.
Serve it warm as a hearty lunch bowl topped with an egg for extra protein, or enjoy it as a refreshing chilled side alongside grilled meats, seafood, or roasted vegetables.
For a dinner party, plate it in shallow bowls and sprinkle with extra basil for a restaurant-worthy look.
It also packs beautifully for work lunches—just keep the dressing separate until ready to enjoy.
Storage Tips to Keep Freshness
To store leftovers, place the salad in an airtight container and refrigerate for up to 3 days.
If you anticipate storing portions ahead, keep the dressing in a separate jar and only toss with the greens when ready to serve; this prevents the arugula from wilting.
Farro and roasted peppers keep their texture well, so you can even prepare them a day in advance for easy meal prep.
For best flavor, allow chilled leftovers to sit at room temperature for about 10 minutes before eating.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! You can roast the peppers and cook the farro in advance, storing them separately in the fridge. Assemble the salad just before serving to keep the greens fresh and vibrant.
2. What can I use instead of farro?
If you prefer a gluten-free option, quinoa is an excellent swap. Barley, brown rice, or even small pasta shapes like orzo can also work beautifully.
3. How do I keep the arugula from getting soggy?
The best trick is to add the dressing only when you’re ready to serve. If you need to store dressed salad, layer arugula on top instead of mixing it fully—this helps it stay crisp a bit longer.
4. Can I make this salad vegan?
Absolutely! Simply omit the goat cheese or replace it with a dairy-free cheese alternative. The flavors of roasted peppers, farro, and basil are already satisfying on their own.
5. Is this salad healthy for everyday eating?
Yes. It’s a balanced dish high in fiber from the farro, rich in vitamins from the peppers and greens, and provides heart-healthy fats from olive oil. With minimal saturated fat and plenty of nutrients, it’s perfect for regular meals or meal prep.
