Description
Savor the vibrant flavors of Red Pepper Zucchini Farro Salad, a delightful dish that beautifully marries nutty farro with roasted red peppers and tender zucchini. This nutritious salad is not only easy to prepare but also incredibly versatile, making it perfect for any occasion—whether served warm as a main course or chilled as a refreshing side.
Ingredients
Scale
- 1 lb farro
- 1/2 cup roasted red pepper strips
- 2 zucchini
- 1/2 red onion
- 4 cloves garlic
- 1/4 cup olive oil
- 1/4 cup red apple vinegar
- 1 tsp garlic powder
- 1 tsp Maldon sea salt
- 1/4 tsp crushed red pepper flakes
- 1 tbsp Italian herbs seasoning
Instructions
- Rinse the farro under cold water in a colander until clean.
- In a large pot, boil water and add the rinsed farro. Cook for about 15 minutes until tender, then drain.
- Heat olive oil in a sauté pan over medium-high heat. Add chopped onions and sauté until soft. Then add minced garlic and diced zucchini; cook until browned (about 5-6 minutes).
- In a small bowl, whisk together olive oil, red apple vinegar, garlic powder, and Maldon sea salt.
- In a large mixing bowl, combine cooked farro with sautéed vegetables and roasted red peppers. Drizzle dressing on top and toss gently.
- Serve immediately warm or refrigerate for an hour before serving cold.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg