Farro Salad with Roasted Vegetables
1 pound farro
1 zucchini, diced
1 medium carrot, diced
3 button mushrooms
1 red pepper, sliced
¼ cup chopped black olives
1-2 tablespoons extra-virgin olive oil
Juice of ½ lemon
2 tablespoons balsamic vinegar
Bring a large pot of salted water to a boil. Add farro and cook 15 minutes. Drain and set aside to cool.
Heat oven to 350 degrees.
Put the vegetables on a sheet pan and drizzle with olive oil; toss to coat and roast 10-15 minutes. Set aside to cool.
Once cool, add everything to a large bowl. Add lemon juice and balsamic vinegar and toss to coat. Serve immediately.
Chef Cristiano Bassani, Bapi, Buffalo Grove
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