Farro Salad



  • 1 medium sweet red bell pepper, seeded and diced
  • 1 cup sliced button mushrooms
  • 1 cup diced fennel, plus 2 tablespoons fennel leaves, chopped
  • 2 tablespoons thyme leaves, off the stem
  • 2 tablespoons capers in salt, well rinsed and drained
  • 1 cup farro, cooked
  • 1 teaspoon or more fine sea salt
  • Grinding black pepper
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Shavings of Pecorino Romano cheese


  1. Add all ingredients to a salad bowl except for the cheese shavings; toss well. Cover with plastic wrap and let marinate at room temperature several hours before serving.
  2. Serve with the cheese shavings scattered over the top.

This recipe was featured on Season 29 - Episode 2920.

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