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Broccoli and Farro Salad with Feta

Posted by Peggy on May 16, 2011

Broccoli and Farro Salad with Feta
Recipe: Broccoli and Farro Salad with Feta


  • 2/3 cup dry farro
  • 4 cups (bite-sized) broccoli florets
  • 4 tablespoons extra virgin olive oil, divided
  • 1-2 tablespoons red wine vinegar
  • 1/2 cup crumbled feta 2 scallions, thinly sliced 3 tablespoons chopped parsley


  1. Position a rack in the center of the oven and heat to 400 degrees.
  2. Cook farro, according to package instructions, in boiling salted water until tender, 20-30 minutes. Meanwhile toss florets with 2 tablespoons of the oil and spread in a single layer on a foil-lined baking sheet. Roast in oven 15-20 minutes or until browned in spots.
  3. Whisk together remaining tablespoon olive oil and 1 tablespoon vinegar. Toss with feta, scallions, parsley, cooked farro and roasted broccoli. Season to taste with kosher salt and freshly ground pepper.

Time: 35 minutes

Number of servings (yield): 3-4 main course servings

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