5 from 15 votes
Grilled Vegetable Farro Salad
Grilled Vegetable Farro Salad combines tender grilled zucchini and bell peppers with chewy cooked farro, fresh spinach, canned artichoke hearts, grape tomatoes, and tangy feta cheese. Fresh herbs like dill and parsley add brightness, while a lemon and red wine vinegar dressing with garlic and shallot ties the flavors together. This hearty salad offers a balanced texture and a slightly smoky, vibrant flavor from the grilled vegetables, making it a filling dish for warm weather meals or picnic fare.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
6
Calories:
324 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the salad:
- 2 zucchini small
- 1 red bell pepper
- 1 yellow bell pepper
- 1 to 2 tablespoons olive oil or avocado oil
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 3 1/2 cups farro cooked
- 3 cups spinach chopped
- 14 oz artichoke heart quartered, canned
- 1 cup grape tomato halved
- 1/2 cup feta cheese
- 1/4 cup red onion diced
- 1/4 cup dill finely chopped, fresh
- 1/4 cup parsley finely chopped, fresh
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 cloves garlic minced
- 1 shallot finely chopped, small
- 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.
Cup of Yum
Notes
- Using the quick-cook farro variety speeds preparation while providing the desired chewy texture.
- Let grilled vegetables cool before chopping to retain their texture and ease handling.
- The dressing can be prepared ahead and refrigerated to deepen flavors.
- This salad works well for meal prep and can be served chilled or at room temperature.
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 324
% 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.