Maureen's Farro Salad


Cook the farro for 30 minutes or as instructed.

Drain the farro after it is cooked and add the diced bell pepper, chopped Kalamata olives, parsley, salt, pepper, onion powder and stir well to incorporate all the flavors.

Add the lemon juice, olive oil and paprika, mix well and let it rest covered in the refrigerator for at least two to five hours stirring every hour.

Chef’s Tip:

If you do not have all the colors of bell peppers available, use any color/s you have. In the end, you need the equivalent of 1 ½ peppers.

Before you serve the farro, add some finely diced fresh mozzarella di bufala to the mix and enjoy!


1½ cup farro

½ yellow bell pepper, finely diced

½ red pepper, finely diced

½ orange red pepper, finely diced

½ cup red onions, finely chopped

½ cup of Kalamata olives, pitted and finely chopped

½ teaspoon salt

½ teaspoon pepper

½ teaspoon onion powder

3 tablespoons fresh parsley, chopped

2 tablespoons lemon juice

5 tablespoons extra virgin olive oil

½ teaspoon paprika (optional)