Grilled Vegetable Farro Salad
User Reviews
5.0
15 reviews
Excellent
Grilled Vegetable Farro Salad
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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!
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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
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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 Information
Show Details
Calories
324kcal
(16%)
Carbohydrates
39g
(13%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
11mg
(4%)
Sodium
613mg
(26%)
Potassium
543mg
(16%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
3278IU
(66%)
Vitamin C
101mg
(112%)
Calcium
126mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 11mg | 4% |
| Sodium | 613mg | 26% |
| Potassium | 543mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 3278IU | 66% |
| Vitamin C | 101mg | 112% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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