Ingredients:

  • 1.5 cups farro (dry, semi-pearled preferred)
  • 3 cups broccoli florets (or winter squash, cubed)
  • 1/2 cup finely chopped shallots
  • 4 cloves garlic, minced
  • 1/2 cup extra virgin olive oil (divided)
  • 1/4 cup red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • 1 cup fresh parsley, roughly chopped
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1/2 cup crumbled feta cheese (or grated Pecorino)
  • Zest and juice of 1 large lemon
  • 1 tablespoon Kosher salt (plus more for cooking water)
  • Freshly ground black pepper, to taste

Instructions:

  1. Bring a large pot of generously salted water to a rolling boil. Add the farro and cook until perfectly al dente—chewy but yielding—approximately 20 minutes. Drain well and spread the farro on a baking sheet to cool slightly.
  2. Toss the broccoli florets with 2 tablespoons of the olive oil and season with salt and pepper. Roast in a preheated oven (400°F / 200°C) until tender-crisp and slightly charred, about 10–15 minutes.
  3. In a small saucepan, combine the remaining 6 tablespoons of olive oil, the chopped shallots, minced garlic, and red pepper flakes. Heat over medium heat until the shallots soften and the mixture is actively sizzling (about 3-4 minutes). Do not let the garlic brown. Remove immediately from heat.
  4. Carefully pour the hot oil mixture into a small mixing bowl containing the red wine vinegar. Whisk quickly to create a temporary, flavor-releasing emulsion. Season the vinaigrette aggressively with the specified salt and pepper.
  5. In a large bowl, combine the warm farro, roasted broccoli, chopped parsley, chopped mint, and crumbled feta cheese. Add the lemon zest and juice. Pour the sizzling hot vinaigrette over the salad. Toss immediately and thoroughly so the dressing coats all the grains and slightly wilts the herbs. Serve warm or at room temperature.