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Roasted Broccoli & Farro Salad
with Pickled Peppers & Marinated Zucchini
25 MIN
2 Servings
From the Test Kitchen
This loaded grain salad has it all: roasted broccoli, marinated zucchini, and pickled peppers, all tossed in a creamy, garlicky dressing. For another layer of rich flavor (and extra heartiness), we’re topping off each bowl with a fried egg.
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NutritionPER SERVING
-
Calories820 Cals (est.)
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fresh
ingredients
Title
- ¾ cup Semi-Pearled Farro
-
2 Cage-Free Farm Eggs
- ½ cup Plain Greek Yogurt
- 1 clove Garlic
- 1 Zucchini
- ½ lb Broccoli
- 1 oz Castelvetrano Olives
- ¼ tsp Crushed Red Pepper Flakes
- 2 Tbsps Sliced Roasted Almonds
- 1½ Tbsps Golden Raisins
- 1 Tbsp White Wine Vinegar
-
1 Tbsp Pickled Peruvian Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper. Cover to keep warm.
2
Prepare & roast the broccoli:
While the farro cooks, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients:
While the broccoli roasts, medium dice the zucchini. Using the flat side of your knife, smash the olives; remove and discard the pits, then finely chop. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
4
Marinate the zucchini:
While the broccoli continues to roast, in a medium bowl, combine the diced zucchini, raisins, vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
5
Fry the eggs:
While the zucchini marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
6
Finish & serve your dish:
While the eggs cook, to make the dressing, in a bowl, combine the chopped olives, yogurt, and as much of the garlic paste as you’d like. Stir in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper to taste. To the pot of cooked farro, add the dressing, roasted broccoli, almonds, and peppers; stir to combine. Season with salt and pepper to taste. Serve the finished farro topped with the marinated zucchini, fried eggs, and a drizzle of olive oil. Enjoy!
1
Cook the farro:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper. Cover to keep warm.
2
Prepare & roast the broccoli:
While the farro cooks, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients:
While the broccoli roasts, medium dice the zucchini. Using the flat side of your knife, smash the olives; remove and discard the pits, then finely chop. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
4
Marinate the zucchini:
While the broccoli continues to roast, in a medium bowl, combine the diced zucchini, raisins, vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
5
Fry the eggs:
While the zucchini marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
6
Finish & serve your dish:
While the eggs cook, to make the dressing, in a bowl, combine the chopped olives, yogurt, and as much of the garlic paste as you’d like. Stir in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper to taste. To the pot of cooked farro, add the dressing, roasted broccoli, almonds, and peppers; stir to combine. Season with salt and pepper to taste. Serve the finished farro topped with the marinated zucchini, fried eggs, and a drizzle of olive oil. Enjoy!
Tips from Home Chefs