Continue After Advertisement
Ingredients
-
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
Directions
-
Cook farro for 18-20 minutes in plenty of salted water, drain and cool under cold running water. (Or follow package instruction)
-
In small jar mix lemon juice, olive oil, salt and black pepper.
-
Put farro, red roasted peppers, black olives, parsley and capers, add dressing and mix.
-
Let sit for at list 1 hour before serving, you can make ahead, it will hold in the refrigerator for 2-3 days.
See what other Food52ers are saying.