Farro Salad with Sweet Peppers

Looking for a good source of protein and fiber in your diet without sacrificing all the flavor?

The Farro Salad is a delightful blend of sweet peppers with an array of fresh vegetables to compliment the ancient grains discovered in the fertile crescent of the Middle East. Infused with Bari’s Basil-Infused Olive Oil and Pomegranate Balsamic Vinegar, this dish is a delicious, convenient and healthy choice.




Cajun Shrimp Foil Packets



  • 2 cups of Farro
  • 2 large cucumbers cut about ½ inch cubes
  • 2 large roma tomatoes chopped
  • 1 cup shredded red cabbage
  • 1 cup of sliced sweet peppers
  • 2 jalapenos sliced
  • 2 corn on the cob, husk removed, ready to grill
  • ½ red onion sliced
  • ½ chopped cilantro
  • For the dressing you will need:
  • ½ cup of Basil Infused Bari Olive Oil
  • ¼ cup of Pomegranate Flavor-Infused Balsamic Vinegar
  • 2 tbsp of lemon juice
  • 2 garlic heads- smashed with a garlic press
  • 1 teaspoon of fresh ginger- smashed with a garlic press
  • 1 tbsp of lemon zest
  • Salt and pepper


Step 1

  • Cook Farro according to package, then place in refrigerator to chill

Step 2

  • Heat up the grill or a large iron skillet
  • Grill two corn in the cob, until they start to char
  • Remove and let it rest
  • Then remove the kernels

Step 3: Cook packets

  • Mix the dressing ingredients set in refrigerator to chill until salad is ready to serve

Step 4: Serve

  • In a large mixing bowl mix all ingredients with the dressing, you can omit the jalapeno if you prefer non spicy.



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