I love this salad for so many reasons but the smokey flavor of the paired with the nuttiness of the farro is super yummy. This salad can be served warm, cold or room temperature and is the perfect side dish or the main event. Sometime I will eat it warm for breakfast with an over easy egg on top, or for lunch or dinner just add some grilled chicken.
2 cups cooked farro
3 roasted peppers (red, orange, yellow)
1 can artichoke hearts (in water) drained and chopped
1 large red onion diced and sautee’d
1 large bunch cilantro chopped
2 tablespoons olive oil
1 tablespoon smoked Spanish paprika
1/2 cup manchego cheese crumbled
coarse sea salt
fresh black pepper
smoked salt (optional)
Place the cooked farro in a large mixing bowl and add the onion, artichoke hearts, roasted peppers, cilantro, smoked paprika and olive oil and mix together. Add salt and pepper to taste. Place salad on serving bowl and garnish top with manchego cheese.
Can be stored in fridge for 1 week in airtight container.