Salads · Vegetables / Side Dishes

Farro with Sweet Peppers, Goat Cheese and Kale

There’s a funny story about this salad….

I didn’t actually eat it.

Ergo, I am unable to verify its edibility or inedibility.


How’s that for a recipe recommendation?

Seriously, though, this truly is a fine example of simplicity at its finest, and I can’t wait to make it again so I can actually try it.

Farro with Sweet Peppers, Goat Cheese and Kale – adapted from Serious Eats

1 cup farro
6 tbs. olive oil
2 red peppers, stemmed, seeded, and sliced 3/4-inch thick
1 tbs. red wine vinegar1 1/2 tsp. dried oregano
Fresh ground black pepper
1 bag kale salad blend
2 ounces goat cheese

Combine farro and 4 cups of water in a medium saucepan. Bring to a boil over high heat, reduce heat to maintain a simmer, and cook until farro is tender, 25 to 30 minutes. When done, drain farro in a colander and set aside.

Heat the oil in a medium skillet over medium heat until shimmering. Add sliced peppers and toss to coat. Cook, stirring occasionally, until peppers are tender, but still have some crunch, about 8 minutes. Add the vinegar and oregano and toss well to combine. Season to taste with black pepper.

Arrange the kale salad blend on a large platter. Sprinkle the cooked farro over the top. Lay the sauteed peppers over the top of the farro, then crumble the goat cheese on top of the peppers. Drizzle with more olive oil and black pepper.


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