Grilled Vegetable Farro Salad
Recipe from Two Peas and Their Pod
Farro salad with grilled vegetables, tomatoes, spinach, artichokes, feta cheese, fresh herbs, and a simple lemon shallot dressing. This is the perfect summer side dish!
Servings: 6
Calories: 324kcal
Ingredients
For the salad:
- 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
For the dressing:
- 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
Instructions
- 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.
- Cut the ends of the zucchinis off. Cut in half lengthwise and then cut each half into spears.
- 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.
- 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.
- 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.
- When the vegetables are cool, place them on a cutting board and chop them with a sharp knife.
- In a large bowl, combine the vegetables, farro, spinach, artichoke hearts, tomatoes, feta, red onion, dill, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, shallot, honey, salt, and pepper.
- Pour the dressing over the salad and toss until well combined. Season with additional salt and pepper, if necessary. Serve.
Notes
I use the 10-minute farro from Trader Joe’s. It comes in an 8.8 oz package, which is 3 1/2 cups cooked.
Nutrition
Calories: 324kcal | Carbohydrates: 39g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 613mg | Potassium: 543mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3278IU | Vitamin C: 101mg | Calcium: 126mg | Iron: 3mg