Description
This hearty Italian Farro Salad is packed with Mediterranean flavors, fresh vegetables, and creamy mozzarella—perfect for a refreshing meal or side dish.
Ingredients
Scale
- 1 cup dry farro (about 2.5 cups cooked)
- 1 cup roasted red peppers (from about 2 red peppers, or use jarred ones; chopped)
- ¾ to 1 cup quartered artichoke hearts (in water, about 1 9.9 oz jar; chopped)
- 1 cucumber (peeled, seeded, and chopped)
- ¼ cup sliced pepperoncini peppers (up to ½ cup if you want more spice; chopped)
- ¼ cup chopped fresh parsley
- 8 ounce mozzarella pearls
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ½ cup diced red onion
- 1 clove garlic (minced)
- 2 tablespoons capers (with their brine)
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
Instructions
- Prepare the farro: bring 8 cups of water and ½ teaspoon salt to a boil. Add the farro, return to a boil, reduce heat to medium and simmer for 25–30 minutes until tender. Drain and cool.
- Prepare roasted red peppers if not using jarred ones. Refer to a roasted red pepper recipe if needed.
- While the farro cooks, chop all vegetables and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, red onion, garlic, capers, oregano, and salt.
- In a mixing bowl, combine cooked farro, chopped vegetables, parsley, and mozzarella pearls.
- Pour the dressing over the mixture and stir well until everything is coated.
- Serve immediately or chill in the fridge for a couple of hours before serving. Enjoy!
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Notes
Make the farro ahead to save time. Adjust spice level with more or fewer pepperoncini.
Nutrition
- Serving Size: 1 serving
- Calories: 492 kcal
- Sugar: 3 g
- Sodium: 821 mg
- Fat: 27 g
- Carbohydrates: 49 g
- Fiber: 11 g
- Protein: 17 g