Farro and Roasted Red Pepper Salad Recipe

Farro and Roasted Red Pepper Salad
Photo by Noah Fecks / Illustration by Victoria Skovran / Food Styling by Barrett Washburne

Adapted from Plenty (Chronicle Books, 2011), by Yotam Ottolenghi

The cookbook Plenty was released years ago, but it remains a staple. This recipe is a classic for outdoor summer entertaining. It’s simple, delicious and adaptable—you can use other grains like pearled barley, spelt or wheatberries. It also travels well, which makes it picnic-perfect.

Picnic Recipes for an Above Average Basket
  • 5¼ ounces farro 
  • 2 red peppers 
  • Juice of 1 medium lemon 
  • 3 tablespoons olive oil 
  • 1 tablespoon honey 
  • ¼ teaspoon ground allspice 
  • ¼ teaspoon smoked paprika, plus extra for garnish
  • ½ garlic clove, crushed 
  • ¼ teaspoon fine sea salt 
  • 10 pitted black olives, quartered lengthways 
  • 1 tablespoon chopped fresh oregano or picked thyme leaves 
  • 3 spring onions, thin sliced 
  • 3½ ounces feta, broken into large chunks 

Put farro in pot of boiling water. Reduce to simmer, and cook until just tender. Strain, and rinse with cold water. Let dry.

Cut around stalk of each pepper, and remove with seeds attached. Arrange peppers on baking sheet. Set broiler to high and place peppers in oven on top rack. Turning occasionally, char peppers until totally black, at least 30 minutes. Remove from oven and cover tray with foil. Once cool enough to handle, peel peppers and tear flesh into ½-inch strips.

Whisk together lemon juice, olive oil, honey, allspice, ¼ teaspoon smoked paprika, garlic and sea salt, and set aside.

In big bowl, combine farro with peppers, olives, herbs, spring onion and most of feta. Add dressing, and gently mix together. Sprinkle with remaining feta and paprika. Serves 4.

Pair It

The Blacksmith 2015 Barebones Cinsault (Paarl). A light-bodied red wine from South Africa, with juicy fruit, subtle tannins and lively acidity, will provide a perfect partner to the nutty farro as well as the softly smoky and roasty pepper and paprika additions in the salad. The Blacksmith’s Barebones bottling offers just that: a fresh, fruit-forward and low-alcohol sip that’s as sunny and pleasant as the bluebirds chirping around you.

Published on April 28, 2018
About the Author
Lauren Buzzeo
Managing Editor

Reviews wines from South Africa and Languedoc-Roussillon. Reviews beers.

Buzzeo joined Wine Enthusiast Magazine in 2006 as a tasting coordinator, and eventually became Tasting Director and Senior Editor, previously responsible for overseeing all aspects of the tasting and review program. Most recently, Buzzeo assumed the role of Managing Editor. Since coming to Wine Enthusiast, she has made it one of her personal missions to promote the acceptance of cross-drinking, encouraging everyone to embrace finely crafted libations across all beverage categories. Buzzeo is also an avid homebrewer and a member of the AHA (American Homebrewers Association). Email: lbuzzeo@wineenthusiast.net.

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