Farro Salad with Roasted Vegetables

Ingredients

Equipment Needed

• •Large rimmed baking sheet
• •Medium saucepan (3-quart)
• •Large serving bowl
• •Small jar or bowl for vinaigrette
• •Fine-mesh strainer

Instructions

1. 1

   Toast and cook the farro

   Place the farro in a dry saucepan over medium heat. Stir constantly for two to three minutes until the grains smell toasty and nutty, like warm bread. This step isn't optional. Toasting builds depth of flavor that water alone cannot provide. Add the water or stock, salt, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25 to 30 minutes until the grains are tender but still pleasantly chewy. They should yield to your tooth but not turn mushy.

   Semi-pearled farro has some bran removed but retains texture and nutrition. Whole farro requires soaking overnight. Pearled farro cooks faster but loses character. Semi-pearled is the sweet spot.
2. 2

   Roast the vegetables

   While the farro simmers, preheat your oven to 425°F. Spread the zucchini, bell pepper, and onion wedges on a large rimmed baking sheet. Toss with three tablespoons of olive oil and season generously with salt and pepper. Arrange in a single layer with space between pieces. Crowded vegetables steam; spaced vegetables caramelize. Roast for 20 minutes. Add the cherry tomatoes to the pan, toss everything gently, and roast another 15 to 20 minutes until edges are deeply golden and the tomatoes have burst and released their juices.

   The tomatoes go in later because they cook faster. Adding them at the start means tomato soup; adding them near the end means blistered skins and concentrated sweetness.
3. 3

   Build the vinaigrette

   In a small bowl or jar, combine the minced shallot, garlic, balsamic vinegar, Dijon mustard, and honey. Let this sit for five minutes while you prepare other components. The acid mellows the raw shallot's bite. Now add the remaining two tablespoons of olive oil in a thin stream, whisking constantly until the dressing turns creamy and holds together. This is emulsification. The mustard acts as a liaison, binding oil and vinegar into a unified sauce that coats rather than slides off. Taste and adjust salt.

   A properly emulsified vinaigrette clings to greens and grains instead of pooling at the bottom of the bowl. If it breaks, whisk in another half teaspoon of mustard.
4. 4

   Drain and dress the warm farro

   Drain the cooked farro well, discarding the bay leaf. Transfer to a large serving bowl while still warm. Pour about two-thirds of the vinaigrette over the warm grains and toss thoroughly. Warm farro absorbs dressing like a sponge, seasoning itself from within. This is the secret to grain salads that taste fully developed rather than hastily assembled. Let the dressed farro cool to room temperature, stirring occasionally.

5. 5

   Combine and rest

   Scrape the roasted vegetables and all their caramelized juices onto the dressed farro. Those pan juices are concentrated flavor. Fold gently to combine, keeping some vegetable pieces intact on top for visual appeal. At this point, the salad can rest at room temperature for up to two hours or be refrigerated for up to 24 hours. The flavors only improve with time.

6. 6

   Finish with fresh elements

   Just before serving, add the arugula, torn basil, and parsley. The arugula provides peppery contrast to the sweet vegetables; the herbs bring brightness that would dull if added too early. Drizzle the remaining vinaigrette over top and toss gently. Scatter the toasted pine nuts and crumbled ricotta salata across the surface. Taste once more for salt. Serve at room temperature for the fullest flavor.

   Never refrigerate this salad once the arugula is added. The delicate greens will wilt and turn sad within an hour. Add them only when guests are gathering.

Chef Tips

• •Seek out farro at Italian markets or well-stocked grocery stores. It's often shelved with rice or in the international aisle. In a pinch, wheat berries or spelt make acceptable substitutes, though the cooking times will vary.
• •The aged balsamic matters here. Look for bottles labeled 'Aceto Balsamico di Modena' with a density that coats a spoon. The thin, harsh stuff sold for two dollars will make a thin, harsh dressing.
• •Toast pine nuts in a dry skillet over medium-low heat, shaking constantly. They go from golden to burned in about fifteen seconds. Watch them like a hawk and transfer to a plate the moment they color.
• •Ricotta salata is salted, pressed ricotta with a firm texture and mild tang. Feta works if you can't find it, though the flavor leans sharper. Shaved Pecorino Romano offers another worthy direction entirely.
• •For potlucks, transport the farro and vegetables in one container, the dressed arugula and herbs in another, and the toppings in a third. Assemble on site for maximum freshness.

Advance Preparation

• •Farro can be cooked, dressed with vinaigrette, and refrigerated up to three days ahead. Bring to room temperature before adding vegetables.
• •Vegetables can be roasted up to 24 hours ahead and refrigerated. Let them return to room temperature before combining.
• •The complete salad without greens or toppings improves after four hours of resting and holds well for up to 24 hours refrigerated.
• •Add arugula, fresh herbs, pine nuts, and cheese only within 30 minutes of serving. These elements don't wait well.

Frequently Asked Questions

Nutrition Information

1 serving (about 280g)