Best Grilled Vegetable Farro Salad Recipes

GRILLED VEGETABLE FARRO SALAD

Steps:

• Rinse farro under cold water. In 2-quart saucepan, mix 2 1/2 cups water and 1/2 teaspoon salt. Add farro; heat to boiling over medium heat. Reduce heat, cover and simmer 20 to 25 minutes or until tender. Drain, if necessary, and set aside.
• Heat coals or gas grill. Brush peppers, asparagus and tomatoes with olive oil. Place peppers and asparagus in grill basket or directly on grill rack. Cover grill; cook over medium heat 7 to 9 minutes, turning occasionally, until vegetables are crisp-tender, adding tomatoes during last 4 minutes.
• In small bowl, mix red wine vinegar, lemon juice, lemon peel, mustard, 1/4 teaspoon salt and the pepper.
• To serve, toss farro and spinach in 3 tablespoons of the dressing. Arrange farro on serving platter, and place grilled vegetables on top. Drizzle remaining dressing over vegetables.

FARRO SALAD WITH GRILLED VEGETABLES

Steps:

• Cook the farro in lightly salted boiling water until tender to the bite but still just a bit chewy, about 25 minutes.
• Drain and reserve in a large bowl.
• Cut the eggplant, zucchini, peppers, and onion into 1 inch dice.
• Preheat oven to 400 degress F.
• Toss the vegetables in a bowl with the olive oil and season with salt and pepper.
• Spread the vegetables across two foil lined baking sheets, then roast for 10 minutes.
• Turn vegetables, then roast another 15 minutes or until vegetables are soft and lightly browned.
• Add the tomatoes, basil, and pine nuts and mix.
• Mix the dressing ingredients together in a separate small bowl and pour it over the farro mixture.
• Toss well and serve on four individual plates.

GRILLED VEGETABLES FARRO SALAD

Steps:

• First, boil the Farro in salted water according to the packaging instructions. If the cooking time is 1.5/2 hours, you can opt to cook it in the pressure cooker with 3-4 cups of water at max pressure for 40 minutes (no pre-soaking required).
• Cut the bell peppers, zucchini, and eggplant in slices about 1/4 inch thick (1/2 cm), then lightly brush them with olive oil and season with salt and pepper.
• Grill the vegetables on a cast iron grill pan or barbecue, then transfer them to a plate to cool down.
• Chop the grilled vegetables into smaller chunks and set aside.
• In a large bowl, add the quartered cherry tomatoes and season them with olive oil, and salt.
• Add the cooked and drained Farro to the bowl, and the grilled vegetables. Season again to taste with olive oil and salt. Mix well with a spoon.
• Add the mini mozzarella balls and fresh basil leaves. Give it another stir and serve room temperature or cold.