Roasted Broccoli and Farro Salad with Feta

Serves four.

Yields 5 cups.

by Tasha DeSerio
from Fine Cooking
Issue 107
Last Edit Date: 8/31/2010 1:13:41 PM

Roasting the broccoli gives it a caramelized edge that pairs beautifully with the earthy grains and creamy feta in this salad. Feel free to substitute cauliflower for the broccoli.

more about:

Kosher salt
3/4 cup farro (either pearled or whole-grain)
1 lb. broccoli
3 Tbs. extra-virgin olive oil
1/2 cup crumbled feta
2 scallions, thinly sliced
Pinch crushed red pepper flakes
2 Tbs. coarsely chopped fresh flat-leaf parsley
1 Tbs. red wine vinegar; more as needed

Position a rack in the center of the oven and heat the oven to 400°F. In a 4-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Boil the farro in the water until tender, 20 to 30 minutes for pearled and 45 to 60 minutes for whole grain. Drain well and transfer to a large bowl.

Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Peel and halve the stem lengthwise, then cut crosswise into 1/4-inch-thick slices. On a rimmed baking sheet, toss the broccoli florets and stems with 2 Tbs. of the olive oil. Roast until tender and browned in spots, about 20 minutes.

Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 4.5; Protein (g): 10; Monounsaturated Fat (g): 8; Carbohydrates (g): 29; Polyunsaturated Fat (g): 1.5; Sodium (mg): 660; Cholesterol (mg): 15; Fiber (g): 6;

Photo: Scott Phillips

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by gingy17, 10/27/2012Why haven't I ever had this delicious grain before? I agree with all the other reviews that applaud this recipe and my new favorite grain....Farro!

by Joclamp, 5/28/2012Wow! Delicious recipe and a great side dish for grilling and bbqs, actually, for anytime. It is also extremely versatile, I've added sun-dried tomatoes, roasted garlic cloves, etc. depending what I had on hand. This will certainly continue to be my go to recipe for pot luck parties etc.

by hollysue, 5/2/2012Yum. I will make this again & again & again. And apparently I love farro. Who knew?!

by dineindiva, 7/1/2011Delicious! Great combination of flavors and textures.

by msmpt, 1/6/2011Amazing... delicious, delightful, marvelous... there aren't enough superlatives to describe this dish. I've made it with roasted asparagus as well and it is equally as delicious as the original.