Roasted Fennel & Farro Salad

By ltrodrigu

Ingredients

• 1 cup farro
• 2 fennel bulbs, trimmed, cored and coarsely chopped
• 2 medium yellow and/or orange bell peppers, chopped
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup oil-cured olives or kalamata olives, chopped
• 2 tablespoons white balsamic vinegar or white-wine vinegar
• 2 teaspoons chopped fresh thyme

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 400°F.

Place farro in a large saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat to a simmer, and cook until tender, 15 to 20 minutes.

Meanwhile, toss fennel and bell peppers with oil, salt and pepper in a large roasting pan. Roast, stirring occasionally, until lightly browned and tender, 35 to 40 minutes.

Drain the farro transfer to a large bowl. Add the roasted vegetables, olives, vinegar and thyme; stir to combine. Serve warm, room temperature or cold.