Farro Salad with Roasted Vegetables and Mozzarella

Nutty farro tossed with roasted zucchini, peppers and red onion, fresh mozzarella and basil in a balsamic dressing.

Ingredients

For 4 servings.

• 1 1/2 cups farro
• 2 zucchini, cut into chunks
• 2 red bell peppers, cut into chunks
• 1 red onion, cut into wedges
• 5 tbsp olive oil
• 2 tbsp balsamic vinegar
• 8 oz fresh mozzarella, torn
• 1/2 cup basil leaves
• 1 tsp salt
• 1/4 tsp black pepper

Method

1. Heat the oven to 425°F. Simmer the farro in salted water for 25–30 minutes until tender with a little bite, then drain.
2. Toss the zucchini, peppers and onion with 2 tbsp of the oil and half the salt, and roast on a sheet pan for 25 minutes, until browned at the edges.
3. Whisk the rest of the oil with the vinegar, salt and pepper and toss with the warm farro and vegetables.
4. Fold in the mozzarella and basil. Serve warm or at room temperature.

Diets and allergens

Nutrition per serving

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