Want to increase your veggie intake? Savor the flavors of an abundance of vegetables in this scrumptious salad recipe.
A recent study conducted by the American Gut Project found that consuming 30 different plants a week is optimal for digestive health. This veggie-packed salad from Lidey Heuck, a Hudson Valley-based recipe developer and New York Times Cooking contributor, covers a third of that amount in just one meal. We can’t think of a more delicious way to eat the rainbow.
Greek Grain Salad
1½ cups faro
2 red bell peppers, cut into ½-inch wide strips
Extra virgin olive oil
2 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
1½ tsp minced garlic (1 large clove)
½ tsp dried oregano
Freshly ground black pepper
1 large English cucumber, halved lengthwise, seeded, and ½-inch diced
1 pint cherry tomatoes, halved lengthwise
¾ cup small-diced red onion
½ cup chopped fresh parsley
½ cup pitted Kalamata olives
8 oz. feta cheese, ½-inch diced
Preheat the oven to 400°F and line a sheet pan with parchment paper.
In a large saucepan, combine the farro, 4 cups water, and 1 teaspoon salt. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes, or until the farro is tender. Drain any remaining liquid and place the farro in a large bowl.
Meanwhile, place the red pepper slices on the prepared sheet pan and toss with 2 teaspoons olive oil and ¼ teaspoon salt. Roast for 20 minutes, turning once halfway through, then set aside to cool. In a small glass measuring cup, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt, and ½ teaspoon pepper. Slowly whisk in 3 tablespoons olive oil. Pour the dressing over the hot farro, stir well, and allow to cool to room temperature, stirring occasionally.
Add the roasted peppers, cucumber, tomatoes, red onion, parsley, and olives to the farro. Mix until combined, then gently fold in the feta. Serve immediately or store in the refrigerator, covered, for up to 3 days.