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This roasted vegetable and ancient grain salad is as versatile as it is healthy. Serve it warm with roasted meats or as a cold antipasto salad at a summer picnic buffet. It adds great texture and tangy flavor to any meal.


  • 2 Tbsp. freshly-squeezed lemon juice
  • 2 Tbsp. red wine vinegar
  • 1 clove garlic, minced
  • 2 tsp. sea or kosher salt, divided
  • ½ tsp. freshly ground black pepper
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1-1/2 cups farro, rinsed well
  • 1 yellow or orange bell pepper
  • 2 (14 oz.) cans Mutti® Cherry Tomatoes (Ciliegini), drained
  • 1 (14 oz.) can artichoke hearts or bottoms, drained and chopped
  • ½ cup chopped fresh parsley
  • ¾ cup minced red onion
  • 4 oz. crumbled feta cheese 

How to prepare

  1. Preheat oven to 425° F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
  2. Whisk lemon juice, vinegar, garlic, 1 teaspoon salt and pepper and 3 tablespoons of the olive oil together in a small bowl and set aside.
  3. Bring 4 cups water and remaining 1 teaspoon salt to a boil in a medium saucepan. Stir in farro and return to a boil. Reduce heat to low, cover and simmer 25 minutes or until the farro is just cooked. Drain and transfer to a large mixing bowl. Stir vinaigrette into the hot farro until thoroughly combined.
  4. Meanwhile, dice the bell peppers into ½-inch pieces and toss with the Mutti® Cherry Tomatoes and the remaining 1 tablespoon olive oil. Season, if desired, with salt and pepper and arrange on prepared baking sheet. Roast for 20 minutes or until peppers are softened and have started to blacken on the edges. Remove from oven and allow to cool.
  5. To assemble salad, stir together farro, chopped artichokes, onion, parsley, roasted peppers and tomatoes and feta cheese. To serve, transfer to a large shallow bowl and garnish with additional chopped fresh parsley.