Grilled Vegetable Farro Salad
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 servings
- 2 small zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- 1 to 2 tablespoons olive oil or avocado oil
- Kosher salt and black pepper, (to taste)
- 3 1/2 cups cooked farro*
- 3 cups chopped spinach
- 14 oz can artichoke hearts, (quartered)
- 1 cup halved grape tomatoes
- 1/2 cup feta cheese
- 1/4 cup diced red onion
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 cloves garlic, (minced)
- 1 small shallot, (finely chopped)
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
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Preparation
Step 1
Preheat grill to medium-high heat. If you don’t have a grill, you can also cook the vegetables on grill pan over the stove.
Step 2
Cut the ends of the zucchinis off. Cut in half lengthwise and then cut each half into spears.
Step 3
Use a sharp knife to slice down the sides of the pepper, cutting away the core. You should end up with 3 to 4 flat pieces. Discard the core and stem.
Step 4
Place the zucchini spears and bell peppers on a large plate or tray. Drizzle with oil and toss until well coated. Season with salt and pepper.
Step 5
Place the zucchini and bell peppers on the hot grill. Grill the zucchini for 3 to 4 minutes per side, or until the zucchini is tender and there are nice grill marks. Grill the peppers for 5 to 6 minutes, flipping the peppers halfway through, until tender and charred. Transfer the grilled vegetables to a platter and let cool to room temperature.
Step 6
When the vegetables are cool, place them on a cutting board and chop them with a sharp knife.
Step 7
In a large bowl, combine the vegetables, farro, spinach, artichoke hearts, tomatoes, feta, red onion, dill, and parsley.
Step 8
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, shallot, honey, salt, and pepper.
Step 9
Pour the dressing over the salad and toss until well combined. Season with additional salt and pepper, if necessary. Serve.
Step 10
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