Roasted Pepper Salad

Roasted Pepper Salad

Roasted Pepper Salad

Featuring: Rosemary EVOO & Elderberry Balsamic


  • 3 large bell peppers (red, yellow, or orange)
  • 1 Tbsp Rosemary extra virgin olive oil (to toss peppers in)
  • Salt + pepper
  • 1 cup farro, dry
  • 4 cups arugula
  • 1/2 cup goat cheese
  • Approx. 8-10 leaves fresh basil, chopped (a large handful!)
  • 1/4 cup  Rosemary extra virgin olive oil
  • 1 lemon, juice only
  • 1 Tbsp Elderberry balsamic vinegar
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • Salt + pepper, to tasted


Preheat oven to 400F. Bring a large pot of at least 3 cups of water to a boil.
Rinse farro in a sieve. Cook according to package instructions.

Cut peppers into quarters, removing core and seeds. Place on a large baking dish and toss in olive oil, salt, and pepper until evenly coated. Spread them on the baking sheet, cut side down, and roast in the oven for 15-20 mins. 

Meanwhile, make salad dressing by whisking together all dressing ingredients in a small bowl or tossing vigorously in a jar. (Rosemary EVOO, lemon juice, elderberry balsamic, garlic powder, thyme, salt+pepper)

Remove peppers from the oven and allow to cool slightly. Transfer to a cutting board and cut into smaller (approximately 1-inch) pieces.

Add arugula, cooked farro, peppers, basil, and salad dressing to a large salad bowl. Toss to combine, adding additional salt + pepper, if desired.

Crumble goat cheese overtop and then gently toss once more. Serve


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