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Ingredients

• 1/4 cup finely chopped cherry tomatoes
• 1/2 cup cooked farro
• 1 tsp olive oil
• 1 pint mini sweet peppers (about 12-14 peppers)
• 1 oz crumbled ricotta salata
• Salt and pepper, to taste
• 2 tsp white wine vinegar

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Ready In 15 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• In a medium bowl, stir together the farro, tomatoes, vinegar, olive oil and salt and pepper. Set aside.
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Step 2

• Cut the stems off the mini sweet peppers and slice down the center, removing the ribs and seeds. Divide the farro salad evenly among the mini sweet peppers.
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Step 3

• Sprinkle a little ricotta salata over each of the mini sweet peppers.
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Step 4

• Serve immediately or chill until ready to serve.

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