Roasted Broccoli and Farro Salad with Feta

Roasted Broccoli and Farro Salad with Feta
Photo by Scott Phillips


  • 1 Tbs. red wine vinegar; more as needed
  • 2 Tbs. coarsely chopped fresh flat-leaf parsley
  • Pinch crushed red pepper flakes
  • 3 Tbs. extra-virgin olive oil
  • 1 lb. broccoli
  • Kosher salt
  • ¾ cup farro (either pearled or whole-grain)
  • + 2 more ingredients
    • 2 scallions, thinly sliced
    • ½ cup crumbled feta

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 larg...

View full recipe at Fine Cooking


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