Ingredients
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1 cup
farro
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1 cup
red roasted pepper (2 large peppers ), small dice
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1/4 cup
black olives (about 20 olives ), chopped
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1/4 cup
parsley (handful ), chopped
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2 tablespoons
capers, chopped
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2 tablespoons
lemon juice ( half lemon )
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4 tablespoons
extra virgin olive oil
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1/2 teaspoon
sea salt
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freshly ground black pepper
Directions
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Cook farro for 18-20 minutes in plenty of salted water, drain and cool under cold running water. (Or follow package instruction)
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In small jar mix lemon juice, olive oil, salt and black pepper.
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Put farro, red roasted peppers, black olives, parsley and capers, add dressing and mix.
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Let sit for at list 1 hour before serving, you can make ahead, it will hold in the refrigerator for 2-3 days.
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