Description
Layered Farro Salad with Grilled Summer Veggies is a vibrant, nutritious dish that combines nutty farro with smoky grilled vegetables. This colorful salad is perfect for summer gatherings and offers a delightful mix of flavors and textures that will tantalize your taste buds. Easy to prepare and visually appealing, it can be enjoyed as a refreshing main course or a side dish at barbecues.
Ingredients
Scale
- 1 cup pearled farro
- 1 medium zucchini, sliced
- 1 bell pepper (any color), sliced
- 1 red onion, thickly sliced
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- ½ cup crumbled feta cheese
- Salt and pepper to taste
Instructions
- Rinse the farro under cold water, then combine with 3 cups of water or broth in a pot. Bring to a boil, reduce heat, and simmer for 25-30 minutes until tender but chewy.
- Preheat the grill. Toss zucchini, bell pepper, and onion in olive oil, salt, and pepper. Grill over medium heat for about 5-7 minutes until charred.
- In a large bowl or platter, layer cooked farro as the base, followed by grilled veggies. Drizzle with lemon juice and sprinkle feta on top.
- Optionally toss gently before serving or leave layered for visual appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg