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Mediterranean Farro Salad with Grilled Vegetables

Mediterranean Farro Salad with Grilled Vegetables
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Fire up the grill and celebrate grilling season with this colorful, nutty, bright, smoky, and tangy Mediterranean Farro Salad with Grilled Vegetables. 

  • Author: Nicole Stover
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 10 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mediterranean

Ingredients

Units Scale

Mediterranean Farro Salad

  • 1 cup dry farro
  • 1 small zucchini, cut into 1/2” planks
  • 1 small yellow squash, cut into 1/2” planks
  • 1 red bell pepper, halved, seeds removed
  • 1 red onion, halved, root removed
  • 1 cup grape or cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • salt and pepper
  • 6 ounces goat cheese, crumbled
  • 1 cup baby arugula
  • 3 tablespoons fresh dill, chopped
  • lemon for serving, optional

Greek Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, finely minced
  • 1 teaspoon lemon zest
  • 1 teaspoon honey
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

Mediterranean Farro Salad

  1. Cook your farro according to the package directions and drain well. 
  2. Skewer your tomatoes. Brush both sides of your vegetables with olive oil and season them with salt, pepper, and dried oregano. 
  3. Prepare your grill for direct grilling. Make sure your grates are clean.
  4. Place the vegetables on the hot grate. Allow each side to char. The tomatoes will cook the fastest. Remove from the grill when their skin splits and they just begin to blister. The rest of the vegetables will take 3-4 minutes per side.
  5. Allow vegetables to cool enough to handle.
  6. Chope the cooled vegetables into bite sized pieces.
  7. Add all of your ingredients to a bowl including the farro, arugula, and feta.
  8. Pour the vinaigrette over the top of the salad and gently toss to combine.
  9. Taste and add additional salt and pepper if needed. Add an additional squeeze of lemon if desired.
  10. Serve warm, at room temperature, or chilled.

Greek Vinaigrette

  1. Add all of the ingredients to a mason jar and shake to combine.

Notes

  1. Feel free to swap out any of the vegetables for those that you like or have on hand. Grilled eggplant and asparagus are great in this.
  2. The farro can be cooked several days in advance and kept refrigerated until ready to use.
  3. For a less acidic vinaigrette dressing add a tablespoon of water.
  4. The dill in this recipe can be replaced with fresh basil or parsley. 

Find it online: https://beachgirlgrills.com/mediterranean-farro-salad-with-grilled-vegetables/