Ingredients:

  • 1 lb mixed bell peppers, chopped
  • 1 medium zucchini, diced
  • 1/2 red onion, sliced into wedges
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup pearled farro
  • 3 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup toasted pistachios
  • Zest of 1 lemon

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the chopped bell peppers, diced zucchini, and sliced red onion on a sheet pan with 2 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until the edges are caramelized and the onions smell sweet.
  2. Rinse the farro under cold water to remove excess starch. In a pot, combine farro, vegetable broth, and salt.
  3. Bring the pot to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the grains are tender but still have a distinct chew.
  4. Drain any excess liquid and let the farro cool slightly in the pot.
  5. In a large mixing bowl, whisk together 1/4 cup olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, and dried oregano until the mixture looks creamy and unified.
  6. Fold the cooked farro and the roasted vegetables into the dressing. Use a spatula to ensure every grain is coated.
  7. Gently stir in the crumbled feta cheese, chopped parsley, and toasted pistachios.
  8. Finish the Farro Salad with a sprinkle of fresh lemon zest for an immediate aromatic lift.