Name: Brindisi Farro Roast Vegetable Salad
Prep time: 15 min
Cook time: 40 min
Ingredients: 1/2 head cauliflower ( cut in florets); 10 baby bell peppers (quartered); 5 baby bell peppers (whole); 1 tsp olive oil; 1/2 tsp garlic powder; 1/4 tsp salt; fresh black pepper (A few twists ); 5 baby bell peppers (whole roasted (from above)); 2 tbsp olive oil; 2 tbsp red wine vinegar; 1 tbsp maple syrup (or honey); 1/4 tsp salt + pepper; 1/4 cup oregano (fresh ( ½ tsp dried)); 8 oz dried farro (cooked); 1/2 head dinosaur kale (shredded); 20 cherry tomatoes (halved); 1/2 cup cucumber (English or cocktail, cut in rounds); 1/2 cup calamata and green olives (pitted and sliced @divina); 1/2 cup artichoke hearts

Hearty and wholesome. Get ready for a flavor experience to satisfy every salad lovers palate! Every bite of this Brindisi Farro Roast Veggie Salad has an exciting new flavor and texture experience. Pronounced: bruhn·di·zee

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Why you will love this recipe!

Just across the water from each other are Italy and Greece, this warm Mediterranean salad was created to encapsulate this region of the world. Loaded with roasted cauliflower, roasted peppers, olives, artichoke hearts, and hearty farro, all tossed with a roasted red pepper dressing and oregano vinaigrette. Choose this as your meal and you will finish happy!

INGREDIENTS: STEP BY STEP

The Roasted Veggies

½ head cauliflower cut in florets
10 baby bell peppers quartered - these are for the salad
5 baby bell peppers whole - these are for the dressing
1 teaspoon olive oil
½ teaspoon garlic powder
¼ teaspoon salt
A few twists fresh black pepper

Farro roast veggie salad ingredients for roasting — here's what you'll be roasting up

The Glorious Roasted Red Pepper Dressing

5 baby bell peppers, whole roasted (from above)
2 tablespoon olive oil
2 tablespoon red wine vinegar
1 tablespoon maple syrup (or honey) - the maple keeps the whole salad vegan
¼ teaspoon salt + pepper
¼ cup oregano, fresh ( ½ teaspoon dried)

I had to say the word glorious to describe this dressing because I love it that much! So much that I created a larger version of the roasted red pepper dressing to use on so many other dishes. Okay! Hope you are excited as I am.

The Salad: Grains + Greens

8 oz dried farro, cooked
½ head dinosaur kale shredded
20 cherry tomatoes halved
½ cup cucumber cut in rounds, English or cocktail
½ cup calamata and green olives pitted and sliced @divina
½ cup artichoke hearts

brindisi farro roast veggie salad ingredients — look at all the color and texture!

All tossed up and ready to serve to your favorite Peeps!

A little food HISTORY and fun facts:

Mediterranean style cooking makes wide use of vegetables, olive oil, grains, fish, wine and meat. Thus, I included a soft wheat grain like farro into the salad. Consider adding a baked fish or other seafood common to a traditional Mediterranean lifestyle, e.g. crab, lobster, salmon, sea bass, shrimp, tilapia, or tuna, just to name a few.

The Ancient Grain of Farro Farro is a general Italian term for wheat. This includes the ancient wheat varieties of Spelt, Einkorn, and Emmer wheat with origins that can be traced back to the Fertile Crescent, a geographic region of the Middle East (Iraq, Jordan, Lebanon, Syria, and Palestine). Also referred to as “the cradle of civilization” or in biblical times known as Mesopotamia. Farro is considered an ancient wheat that is sweet and savory, has a soft tooth, and offers several benefits, including fiber, more protein than modern varieties, vitamins, and minerals.

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Brindisi Farro Roast Vegetable Salad

Loaded with roasted cauliflower, roasted peppers, olives, artichoke hearts, and hearty farro, all tossed with a roasted red pepper and oregano vinaigrette. Every bite is an exciting new flavor and texture experience.

Course Salad

Cuisine Mediterranean

Keyword dressing, healthy recipe, Mediterranean recipe, Red bell pepper, roast veggies, salad, Salad dressing recipe

Prep Time 15 minutes

Cook Time 40 minutes

Servings

Calories 274kcal

Author Bite Me Industries

Ingredients

Roasted Veggies

½ head cauliflower cut in florets
10 baby bell peppers quartered
5 baby bell peppers whole
1 teaspoon olive oil
½ teaspoon garlic powder
¼ teaspoon salt
fresh black pepper A few twists

Dressing

5 baby bell peppers whole roasted (from above)
2 tablespoon olive oil
2 tablespoon red wine vinegar
1 tablespoon maple syrup or honey
¼ teaspoon salt + pepper
¼ cup oregano fresh ( ½ teaspoon dried)

Salad

8 oz dried farro cooked
½ head dinosaur kale shredded
20 cherry tomatoes halved
½ cup cucumber English or cocktail, cut in rounds
½ cup calamata and green olives pitted and sliced @divina
½ cup artichoke hearts

Instructions

Cook Farro, 1 part whole wheat, and 2 parts water for 30 minutes. Let cool, or quickly rinse in cold water.
Preheat oven to 400
Toss cauliflower florets, 10 quartered baby bell peppers and 5 whole baby bell peppers (stems removed) in olive oil, salt+pepper, and garlic powder until well coated. Spread onto a baking sheet and bake for 20 minutes. Let cool.
Make the dressing in a blender with the 5 whole roasted baby bell peppers, red wine vinegar, olive oil, maple syrup (or honey), salt and oregano. Blend until smooth and creamy.
In a large bowl, add kale, cooked farro, roasted baby bells (cut small) roasted cauliflower, tomatoes, cucumbers, artichoke hearts and olives. Pour dressing over the salad and mix well.