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Roasted Pepper, Tomato and Farro Salad

Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: Italian
Servings: 4 generous servings
Calories: 264kcal


  • 1 cup farro
  • 2 cups chicken or vegetable stock
  • 2 yellow bell peppers
  • 2 red bell peppers
  • 12 cherry tomatoes
  • ¼ cup pancetta cut into ¼ inch dice
  • 1 preserved lemon flesh removed and skin cut into ⅛ inch slivers
  • 2 cups baby spinach leaves
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. white wine vinegar
  • ½ tsp. anchovy paste


  • In a medium saucepan place the farro and the stock and bring to a boil. Cover and reduce to a simmer. Simmer for 15 to 20 minutes until the farro is tender and the liquid is absorbed. Set aside.
  • Cut the bell peppers in half lengthwise and place on a foil lined sheet pan. Broil the peppers for about 7 - 10 minutes or until the skins are completely blackened and blistering. Remove pan from the oven and place peppers in a bowl. Cover with plastic wrap. Reduce the oven temperature to 400 degrees and place the tomatoes on the sheet pan. Roast the tomatoes for 5 - 10 minutes until the tomatoes are soft. Remove from the oven and set aside.
  • In a small non stick skillet, cook the pancetta until it is crispy and brown. Set aside.
  • Peel the bell pepper and cut or tear into strips.
  • In a small bowl combine the vinegar and the anchovy paste and whisk to combine. Drizzle in the olive oil. Season with salt and pepper.
  • In a large bowl, combine the cooked farro, bell peppers, pancetta, preserved lemon, capers and spinach. Drizzle with the dressing and divide among 4 plates. Garnish with the roasted tomatoes and serve!


  • I used farro in this salad but you could also substitute cooked barley or wheat berries.
  • Everything for the salad can be made the day before and refrigerated. Before serving, let the farro and vegetables come to room temperature. 


Calories: 264kcal | Carbohydrates: 50g | Protein: 7g | Fat: 4g | Sodium: 518mg | Potassium: 586mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3890IU | Vitamin C: 201mg | Calcium: 46mg | Iron: 2.5mg