Description
Layered Farro Salad with Grilled Summer Veggies is a vibrant, nutritious dish that captures the essence of summer in every bite. This salad features nutty farro combined with colorful grilled zucchini, sweet cherry tomatoes, and crunchy bell peppers, all enhanced with fresh basil and a zesty lemon dressing. Perfect for picnics or backyard barbecues, this recipe is as visually stunning as it is delicious. Whether served as a main course or a side dish, it promises to impress your guests and leave them wanting more.
Ingredients
Scale
- 1 cup pearled farro
- 1 medium zucchini
- 1 cup cherry tomatoes
- 1 medium bell pepper (any color)
- ½ cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Rinse farro under cold water. In a pot, combine farro with 3 cups of water and a pinch of salt. Bring to boil, then simmer for 25-30 minutes until tender.
- Preheat grill to medium-high heat. Slice zucchini and bell pepper into strips. Toss with olive oil, salt, and pepper; grill until tender.
- Grill cherry tomatoes in a basket or foil packet until blistered (about 3-5 minutes).
- In a large bowl, combine drained farro, grilled veggies, and torn basil leaves. Drizzle with olive oil and lemon juice; toss well.
- Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg