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Dinner recipe · from the recipe book

Farro-Style Barley and Cannellini Romaine Salad

Chewy pearl barley and creamy cannellini beans tossed with crisp romaine, roasted red peppers and zucchini, Parmesan and a bright basil-parsley vinaigrette.

Farro-Style Barley and Cannellini Romaine Salad

Ingredients

  • 1 cup180 gPearl barley, dryrinsed
  • 6⅓ cups1,500 gWater
  • ¾ tsp4 gSaltdivided
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsedcannellini
  • 6⅓ cups chopped300 gRomaine lettucechopped
  • 1⅔ cups250 gCherry tomatoeshalved
  • 1 cup chopped150 gRed bell pepperdiced
  • 1 medium200 gZucchinidiced small
  • ½ medium50 gRed onionthinly sliced
  • ⅓ cup grated40 gGrated Parmesanshaved or grated
  • ¼ cup50 gOlive oildivided
  • 2 tbsp30 gLemon juice
  • 2¾ tsp15 gBalsamic vinegar
  • ¾ cup leaves20 gFresh basilchopped
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 cloves6 gGarlicminced
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper

Steps

  1. Bring the water to a boil in a large pot, add half the salt and the barley, and simmer until tender but chewy, about 30 minutes.
  2. While the barley cooks, chop the romaine, halve the cherry tomatoes, dice the bell pepper and zucchini, slice the red onion, and chop the basil and parsley.
  3. Make the herb vinaigrette: whisk three-quarters of the olive oil with the lemon juice, balsamic, garlic, oregano, black pepper, the remaining half of the salt, the basil and the parsley.
  4. Drain the barley well, return it to the empty pot, add the remaining quarter of the olive oil and the zucchini and bell pepper, and stir over medium heat for 3 minutes until the vegetables just soften.
  5. Stir the great northern beans into the pot off the heat, then fold in half the vinaigrette and let cool for 10 minutes.
  6. Toss the romaine, cherry tomatoes and red onion with the remaining half of the vinaigrette in a large bowl.
  7. Divide the romaine among 4 plates, top with the barley and bean mixture, and finish with the Parmesan.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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