Italian Farro Salad

feta cheese

🥗Healthier: tofu feta

💰Cheaper: cottage cheese

Tofu feta provides a dairy-free option while cottage cheese is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is a cost-effective alternative.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a tangy flavor, while white vinegar is less expensive.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives provide a similar briny flavor, while pickles are often cheaper.

Preheat the oven to 400 degrees Fahrenheit.

Lay cherry tomatoes out on a baking sheet lined with parchment paper.

Drizzle the tomatoes with olive oil and sprinkle with kosher salt and freshly ground black pepper.

Roast the tomatoes in the oven for 10 minutes to soften and caramelize them.

Place rinsed pearled farro in a medium-sized pot and cover with 6 cups of cold water.

Bring the pot over medium-high heat to a boil.

Once boiling, reduce the heat to a simmer and cook the farro for about 25 minutes.

Pour the farro into a strainer and discard the water, allowing it to drain for at least 5 minutes.

Peel the red onion and core the tomatoes, then cut the bell peppers in half and remove the seeds, stem, and ribs.

Finely dice the red onion, tomatoes, and bell peppers.

Place the drained farro in a large bowl along with the diced red onions, tomatoes, and bell pepper.

Add minced garlic, finely chopped Italian parsley, basil, and the juice of half a lemon to the bowl.

Finely dice fresh buffalo mozzarella and add it to the bowl.

Add extra virgin olive oil and balsamic glaze to the mixture.

Season with black pepper and kosher salt.

Mix the salad well and adjust the seasoning if necessary.

Arrange the farro salad in a serving bowl and surround it with the roasted cherry tomatoes and a sprig of fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens