Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, July/August 2010


Recipe Summary

1 hr 5 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • 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.

  • 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 (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.

Nutrition Facts

about 1 cup
213 calories; protein 5.4g; carbohydrates 33.4g; dietary fiber 5.5g; sugars 6.2g; fat 7.8g; saturated fat 0.9g; vitamin a iu 848.4IU; vitamin c 82.6mg; folate 31.5mcg; calcium 61.6mg; iron 1.6mg; magnesium 19.4mg; potassium 417.2mg; sodium 352mg.

1 1/2 starch, 1 vegetable, 1 fat