Farro salad

By • May 23, 2015 0 Comments

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Serves 4

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

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