Farro Salad with Red Peppers and Green Beans

Farro, a type of Italian wheat, is a whole grain that closely resembles wheatberries. They are hearty and high in fiber. You can find farro near the pasta or in the bulk section of some grocery stores.

10 oz. farro (about 1-1/2 cups)
2 teaspoons kosher salt
1/2 pound green beans, trimmed and cut into 2-inch lengths
1/2 cup pitted kalamata olives
1 medium red bell pepper, cored, seeded and cut into thin strips
3 oz. shredded Parmesan cheese
1/4 cup champagne vinegar
1/4 cup olive oil
1 tablespoon Dijon mustard
1 teaspoon black pepper

Heat 4 cups of water in a saucepan. Add farro and bring to a boil, then cover and simmer on medium-low. After about 20 minutes, farro should be tender. Add 1-1/2 teaspoons of salt and continue to simmer another 10 minutes or so. Drain and transfer to a large bowl. Allow to cool.
Bring a pot of salted water to a boil. Add green beans and cook for 2 minutes. Drain and plunge into an ice bath to stop the cooking. After a few minutes, drain and gently pat dry.
Combine cooled farro, green beans, olives, sliced bell pepper and cheese in a bowl. Stir to combine.
For the dressing, mix vinegar, oil, mustard, pepper and the last 1/2 teaspoon salt in a small bowl. Mix well. Pour dressing over the farro mixture and toss well.
Quick Tips
1. You can get pretty creative with this recipe. The way I’ve written it above closely mirror Giada’s original recipe with a few small modifications. Consider trying different types of olives, cheeses or adding different vegetables.
2. If you are serving this as a stand-alone dish and want to round it out with some protein, try adding cubes of an Italian meat such as salami.
3. As is the case with many dishes I make, you can serve this to the children deconstructed. Before you mix it all together with the dressing, set aside some of the farro, a handful of green beans, a few olives and some peppers. You might consider offering some dressing in a small pinch bowl for “dipping,” if your children like to dip.

Preparation time: 15 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

Leave a Reply