Roasted Pepper Salad With Farro
A hearty yet refreshing salad made with roasted bell peppers, nutty farro, peppery arugula, creamy goat cheese, and a zesty lemon vinaigrette. This colorful dish is high in fiber, rich in plant-based protein, and full of fresh flavors—perfect as a light main or a wholesome side.
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.
