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Roasted Fennel & Farro Salad

  • 35 m
  • 1 h 5 m
EatingWell Test Kitchen
“This whole-grain salad stars farro, an ancient form of wheat common in Italy, along with roasted fennel and bell peppers. Enjoy leftovers for lunch the next day. ”


    • 1 cup farro or wheat berries (see Shopping Tip)
    • 2 bulbs fennel, trimmed, cored and coarsely chopped
    • 2 medium yellow and/or orange bell peppers, chopped
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon salt
    • ½ teaspoon freshly ground pepper
    • ¼ cup oil-cured olives or kalamata olives, chopped
    • 2 tablespoons white balsamic vinegar or white-wine vinegar
    • 2 teaspoons chopped fresh thyme


  • 1 Preheat oven to 400°F.
  • 2 Place farro (or wheat berries) 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 for farro, about 1 hour for wheat berries.
  • 3 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.
  • 4 Drain the farro (or wheat berries); transfer to a large bowl. Add the roasted vegetables, olives, vinegar and thyme; stir to combine. Serve warm, room temperature or cold.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tip: Look for farro (and/or wheat berries—whole, unprocessed grains of wheat that can be used in place of farro in this salad) in the bulk section or near other grains in natural-foods stores.
  • Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
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