Description
Layered Farro Salad with Grilled Summer Veggies is a vibrant and nutritious dish that captures the essence of summer. This colorful salad features nutty farro, smoky grilled vegetables, and fresh herbs, making it both visually stunning and delicious. Perfect for picnics, potlucks, or meal prep, this recipe is easy to customize with seasonal ingredients. Elevate your summer gatherings with this delightful salad that promises to impress everyone at the table.
Ingredients
Scale
- 1 cup semi-pearled farro
- 1 cup bell peppers (mixed colors), sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil leaves
- ½ cup crumbled feta cheese
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill or grill pan to medium-high heat. Rinse farro under cold water.
- Toss sliced bell peppers and zucchini in olive oil, salt, and pepper. Grill for about 5-7 minutes until tender.
- In a medium pot, bring 3 cups of salted water to a boil. Add rinsed farro, reduce heat to low, cover, and simmer for 25-30 minutes. Drain excess water.
- In a large bowl or serving dish, layer half of the cooked farro followed by half of the grilled veggies.
- Add half of the cherry tomatoes, basil leaves, and crumbled feta cheese. Repeat layers until all ingredients are used.
- Drizzle balsamic vinegar over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg