But what could be better than a nice cold dish when it’s sweltering hot outside? For this reason, I prepared a big bowl of farro and bell peppers salad. Besides being a nutritious and tasty first course, it also has the enormous advantage of being prepared in quantity. Actually, it’s even better the next day. And if you’re planning a picnic or a day at the beach, all you need to do is prepare individual containers just like I did. Everyone opens their own jar and eats directly from it. Convenient, right?
Other similar dishes:
- Difficulty: Easy
- Cost: Low Cost
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Farro and Bell Peppers Salad
For this recipe, I used corno peppers because they are more digestible than the classic bell peppers. With their very thin skin, there’s no need to peel them.
- 2 1/4 cups farro
- 1 fresh scallion
- 1 red corno bell pepper
- 1 green corno bell pepper
- 1 yellow corno bell pepper
- 1 bunch parsley
- 5.3 oz Prague ham (in one thick slice)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Salad bowl
- 1 Pan
Preparation of Farro and Bell Peppers Salad
Cook the farro according to the package instructions. Drain it al dente, transfer it to a large salad bowl, and dress it with a drizzle of oil. Set aside.
Clean the peppers, removing the stem, seeds, and all the inner white filaments; then cut them into small pieces.
In a large pan, heat a few tablespoons of oil and sauté the finely chopped scallion.
Add the peppers, a generous pinch of salt, and a grind of black pepper, and cook for 8/10 minutes, stirring occasionally.
Meanwhile, finely chop the parsley and dice the ham.
Add the parsley to the farro, then add the peppers (which should be cooked but still crunchy) and the ham.
Mix everything well, then refrigerate until ready to serve. Enjoy! Paola
Farro and bell peppers salad can also be enjoyed warm.
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