Insalata di Farro con Peperoni Arrostiti

Nutrition · per serving

Steps

1. 1

   Bring a medium saucepan of well-salted water to a boil. Rinse the farro, then cook it for 18-20 minutes until tender but still pleasantly chewy. Drain well and spread it on a tray or large plate so excess steam escapes; this keeps the salad light rather than soggy.

   160 g farro perlato
2. 2

   While the farro cooks, heat a grill pan or heavy skillet over high heat until very hot. Rub the red and yellow peppers with the 1 tablespoon olive oil, then char them for 10-12 minutes, turning occasionally, until blistered and blackened in spots and the flesh has softened. Transfer to a bowl, cover, and let steam for 10 minutes so the skins loosen.

   1 large (about 180 g) red bell pepper1 large (about 180 g) yellow bell pepper1 tbsp extra-virgin olive oil
3. 3

   Make the vinaigrette: in a medium bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, grated garlic, salt, and black pepper until glossy and lightly thickened. A stable emulsion will coat the grains more evenly.

   2 tbsp extra-virgin olive oil25 ml lemon juice1 tsp lemon zest1 tsp Dijon mustard1 small clove (5 g), finely grated garlic1/2 tsp fine sea salt1/4 tsp black pepper
4. 4

   Peel the steamed peppers if you like a silkier texture, then remove the stems and seeds. Cut them into wide strips for a more dramatic look on the plate. Finely slice the red onion, crumble the feta, and roughly tear the basil leaves.

   1 large (about 180 g) red bell pepper1 large (about 180 g) yellow bell pepper60 g red onion80 g feta15 g fresh basil leaves
5. 5

   Add the warm farro to the bowl with the vinaigrette and toss well so it absorbs the dressing. Fold in the chickpeas, red onion, and half of the basil. Toss again and taste; warm grains take seasoning better, so adjust with a pinch more salt or lemon if needed.

   160 g farro perlato180 g chickpeas, cooked and drained60 g red onion15 g fresh basil leaves
6. 6

   Arrange the dressed farro on a serving platter or shallow bowls. Layer over the charred pepper strips, then finish with crumbled feta and the remaining basil. Serve slightly warm or at room temperature for the best flavour.

   1 large (about 180 g) red bell pepper1 large (about 180 g) yellow bell pepper80 g feta15 g fresh basil leaves

Origin & History

Farro has been cooked around the Mediterranean for centuries, especially in Italy, where it remains a beloved grain in soups and grain salads. Modern farro salads often combine roasted vegetables, herbs, and cheese, reflecting the region's simple approach of letting a few good ingredients shine.