Farro Salad with Roasted Vegetables, Balsamic and Parmesan

Name: Farro Salad with Roasted Vegetables, Balsamic and Parmesan
Prep time: 29 min
Cook time: 25 min
Total time: 54 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1½ cups (285 g) pearled or semi-pearled farro, rinsed under cold water; 6 cups (1400 ml) water; 1 tsp (4 g) kosher salt; 2 medium (about 1 lb) (450 g) medium zucchini, trimmed, halved lengthwise, then cut into ¾-inch (2 cm) half-moons; 2 large (about 14 oz total) (400 g) large bell peppers (1 red, 1 yellow), stemmed, seeded and cut into 1-inch (2.5 cm) pieces; 1 large (about 9 oz) (250 g) large red onion, peeled and cut into 8 wedges through the root so the layers hold together; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (4 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 3 tbsp (45 ml) balsamic vinegar; ¼ cup (60 ml) extra-virgin olive oil; 1 tsp (5 g) Dijon mustard; 1 medium clove (3 g) garlic clove, finely grated or minced to a paste; 1 tsp (7 g) honey; ½ tsp (2 g) kosher salt; 2 oz (55 g) Parmigiano-Reggiano cheese, shaved into thin shards with a vegetable peeler; 1 cup, loosely packed (20 g) fresh basil leaves, torn into bite-size pieces just before serving; ¼ cup (35 g) pine nuts, toasted in a dry skillet over medium-low heat for 3-4 minutes until golden (optional)

From the MyKitchenBank Kitchen

Chewy, nutty farro tossed with caramelized zucchini, sweet bell peppers and red onion, then finished with a sharp balsamic dressing, shaved Parmesan and fresh basil. It's hearty enough for lunch and travels well to picnics and potlucks.

Prep: 29 min
Cook: 25 min
Wait: 15 min
Total: 1 hr 9 min
Makes: About 8 cups (6 side-dish or 4 main-course servings)

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Ingredients

6 servings

For the farro
1½ cups (285 g) pearled or semi-pearled farro, rinsed under cold water
6 cups (1400 ml) water
1 tsp (4 g) kosher salt
For the roasted vegetables
2 medium (about 1 lb) (450 g) medium zucchini, trimmed, halved lengthwise, then cut into ¾-inch (2 cm) half-moons
2 large (about 14 oz total) (400 g) large bell peppers (1 red, 1 yellow), stemmed, seeded and cut into 1-inch (2.5 cm) pieces
1 large (about 9 oz) (250 g) large red onion, peeled and cut into 8 wedges through the root so the layers hold together
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (4 g) kosher salt
½ tsp (1 g) freshly ground black pepper
For the dressing
3 tbsp (45 ml) balsamic vinegar
¼ cup (60 ml) extra-virgin olive oil
1 tsp (5 g) Dijon mustard
1 medium clove (3 g) garlic clove, finely grated or minced to a paste
1 tsp (7 g) honey
½ tsp (2 g) kosher salt
To finish
2 oz (55 g) Parmigiano-Reggiano cheese, shaved into thin shards with a vegetable peeler
1 cup, loosely packed (20 g) fresh basil leaves, torn into bite-size pieces just before serving
¼ cup (35 g) pine nuts, toasted in a dry skillet over medium-low heat for 3-4 minutes until golden (optional)

Equipment (8)

2 large rimmed baking sheets (about 18×13 inches / 46×33 cm)
Large pot or 4-quart (3.8 L) saucepan
Fine-mesh strainer
Large mixing bowl (4-quart / 3.8 L or bigger)
Small bowl or jar for the dressing
Chef's knife and cutting board
Vegetable peeler or cheese slicer (for shaving Parmesan)
Spatula or tongs

Steps

Before you start

Position two oven racks in the upper and lower thirds and preheat the oven to 450°F (230°C) while you chop.
Check your farro package: pearled and semi-pearled farro cook in about 20-25 minutes, while whole-grain farro needs 30-40 minutes (and usually an overnight soak). This recipe is written for pearled or semi-pearled.
The vegetables roast and the farro simmers at the same time, so start the farro as soon as the pans go into the oven. The total time of 69 minutes already counts this overlap.
Cut the vegetables into evenly sized pieces (about ¾ to 1 inch / 2-2.5 cm) so they roast at the same speed.

1
Cut the vegetablesOven 450°F / 230°C
- With the oven preheating to 450°F (230°C), cut the zucchini, bell peppers and red onion as described in the ingredient list.
- Keep the zucchini on one side of your board and the peppers and onion on the other, since they go on separate pans.
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Ready when: Pieces are roughly uniform, about ¾ to 1 inch (2-2.5 cm).
Tip: Cutting the onion through the root keeps the wedges intact so they don't fall apart and scorch.
2
Season and roastOven 450°F / 230°C
- Put the zucchini on one rimmed baking sheet and the peppers and onion wedges on the other.
- Drizzle each pan with half of the 3 tbsp olive oil, then sprinkle each with half of the 1 tsp salt and ½ tsp pepper.
- Toss with your hands and spread into a single layer with space between pieces.
- Roast on the upper and lower racks at 450°F (230°C) for 25 minutes total.
- At the 13-minute mark, stir the vegetables and swap the pans' positions.
- Start the farro (next step) right after the pans go in.
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Ready when: Edges are deeply golden brown, the peppers are blistered and soft, and the onion wedges are tender with browned tips.
Tip: Crowded pans steam instead of roast. If the vegetables overlap, use a third pan or roast in two batches.
3
Simmer the farro
- Right after the vegetables go into the oven, bring the water and 1 tsp salt to a boil in a large pot over high heat.
- Add the rinsed farro, return to a boil, then reduce the heat to medium-low so it simmers gently, partially covered.
- Cook for 20 to 25 minutes, stirring once or twice, and start tasting at 20 minutes.
- This simmering happens during the roasting time above, so it adds no extra time to the total.
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Ready when: Grains are tender but still pleasantly chewy in the center, and some may have split slightly.
Tip: Cook farro like pasta in plenty of water so it doesn't turn gummy, and taste it rather than relying on the clock.
4
Whisk the dressing
- While the farro simmers, combine the balsamic vinegar, ¼ cup olive oil, Dijon, grated garlic, honey and ½ tsp salt in a small bowl or jar.
- Whisk (or shake the sealed jar) for about 30 seconds until thickened and no longer separated.
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Ready when: Dressing looks glossy and emulsified, with no pool of oil on top.
Tip: If you're toasting pine nuts, do it now in a dry skillet over medium-low heat for 3-4 minutes until golden, and watch them closely because they burn within seconds.
5
Drain the farro
- Pour the farro into a fine-mesh strainer and shake well to drain off all the cooking water.
- Tip it into the large mixing bowl.
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Ready when: No standing water in the bowl and the grains look separate, not clumped.
Tip: Don't rinse the farro after draining. Warm, starchy grains absorb dressing far better.
6
Dress the warm farro
- Pour about two-thirds of the dressing over the warm farro and stir to coat evenly.
- Remove the vegetables from the oven if they are done, and let the farro sit at room temperature for 15 minutes so it soaks up the dressing while the roasted vegetables cool slightly on their pans.
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Ready when: Farro looks glossy and smells tangy, and the vegetables are warm rather than hot.
Tip: Save the remaining dressing to adjust the seasoning at the end.
7
Toss with vegetables
- Scrape the roasted vegetables and any browned bits and juices from the pans into the bowl with the farro.
- Gently fold together with a large spoon or spatula, taking care not to mash the zucchini.
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Ready when: Vegetables are evenly distributed through the farro.
Tip: The caramelized bits stuck to the pan are pure flavor, so scrape them in.
8
Finish and season
- Fold in the torn basil and half of the Parmesan shavings.
- Taste, then add a splash of the reserved dressing, a pinch of salt or a few grinds of pepper if needed.
- Transfer to a serving platter or bowl, scatter with the remaining Parmesan and the toasted pine nuts (if using), and serve warm or at room temperature.
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Ready when: Salad tastes bright and well seasoned, with a balance of tang from the vinegar and savoriness from the cheese.
Tip: Add basil last, since it bruises and darkens if it sits in dressing for long.

Good to know

Tips

Salt the farro cooking water generously; the grain itself has little seasoning and this is your only chance to season it from within.
Dress the farro while it's still warm so it soaks up the vinaigrette instead of just being coated by it.
Use a good-quality balsamic vinegar with some body; very thin, harsh vinegar will taste sour rather than sweet-tangy.
For a main course, add a drained can (15 oz / 425 g) of chickpeas or a handful of arugula when you add the basil.

Make ahead

Roast the vegetables and cook and dress the farro up to 2 days ahead. Store them separately in airtight containers in the refrigerator. Let both come to room temperature for 30 minutes (or warm briefly in a microwave), then toss together and add the basil, Parmesan and pine nuts just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container; the farro will absorb dressing, so refresh with a drizzle of olive oil and balsamic and fresh basil before serving. Best served at room temperature or cold. Freezing is not recommended because the roasted vegetables turn watery when thawed.

Substitutions

pearled or semi-pearled farro → Barley, spelt berries or wheat berries. Pearled barley takes about 25-30 minutes; spelt or wheat berries need 40-60 minutes, so start them earlier.
Parmigiano-Reggiano cheese → Pecorino Romano or crumbled feta. Pecorino is saltier, so reduce the dressing salt slightly; feta adds creamy tang.
medium zucchini → Eggplant or yellow summer squash. Cut eggplant into 1-inch cubes and roast for the same time; yellow squash is a direct swap.
pine nuts → Toasted sliced almonds or chopped walnuts. Toast for 4-5 minutes in a dry skillet until fragrant.