Roasted Tomato & Pepper Farro Salad with Pesto Dressing

Roasted Tomato & Pepper Farro Salad with Pesto Dressing - summer in a bowl. A dinner side tonight that becomes lunch tomorrow… ✨💕

Recipe:
I cup farro cooked in broth or water
(Use brown rice, quinoa, or cauli-rice as an alternative)
1 red pepper, roasted, coared & sliced
1 orange pepper, roasted, coared & sliced
1 1/2 cups cherry tomatoes, halved if big
1 tablespoon olive oil
Salt, black pepper & spicy salt to taste
1/2 head of garlic, optional
1 cup mozzarella pearls
1/2 red onion, sliced (place in sherry vinegar to pickle while preparing rest of salad)
Basil leaves, sliced
Arugula for topping

Optional Add Ons:
Avocado
Steamed asparagus
Roasted salmon, broken into chunks
Roasted chicken, chunks

Dressing:
3 tablespoons sherry vinegar
1 heaping tablespoon of pesto (store bought of homemade)
Roasted garlic, mashed if using
1/2 teaspoon sugar
1 teaspoon dijon mustard
1/3 cup olive oil
Salt & pepper to taste

Directions:
Roast peppers over an open flame on your stove or in 450F oven.
When blackened, place in paper bag for 10 minutes.
Peel, core & slice
Place tomatoes (and garlic if using) on a sheet pan
Drizzle with olive oil, season well and roast at 400F for 15 minutes.
Prepare dressing while tomatoes are roasting.
When farro is cooked, drain and place in a salad bowl.
Immediately pour half of the dressing over the farro and toss.
Top farro with roasted vegetables and cheese. Season to taste.
Toss the salad when ready to serve. Top with arugula and serve.