Farro Salad With Grilled Vegetables Recipes

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.

SUMMER FARRO SALAD WITH BURST TOMATOES & CHARRED VEGGIES

Steps:

• Prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.)
• Bring a large pot of water to a boil. Once boiling, season with 1 teaspoon kosher salt. Add the farro and boil 25-30 minutes, stirring occasionally to prevent sticking, until your desired al dente texture is reached. Drain & immediately rinse with warm water. Drain well, then transfer to a large bowl.
• Meanwhile, as the farro cooks, prep the vinaigrette. Combine all listed ingredients in a small bowl or jar. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Whisk or shake to combine. Taste and season with additional kosher salt or ground black pepper as desired. Pour the vinaigrette over the warm farro & toss to combine. Set aside. Alternatively, you can also cover the vinaigrette & store in the refrigerator for up to 1 week.
• Thread the cherry tomatoes on skewers, then place them on a small baking sheet or large plate with the sliced bell peppers & zucchini. Drizzle the oil over top, season with 1/2 teaspoon kosher salt & ground black pepper as desired, then use your hands to ensure the veggies are coated well. Place the seasoned vegetables directly on the grill grates, ensuring the tomato skewers & zucchini are positioned perpendicular to the grill grates to help prevent them from falling through the grates as they cook. Grill vegetables until as softened & charred as desired - tomatoes will grill in about 2 minutes per side, while bell pepper & zucchini need 3-4 minutes per side. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific grilling tips!) Remove from the grill, transfer back to the small baking sheet or large plate, & squeeze the lemon juice over top.
• Once the veggies are cool enough to handle, chop the bell pepper & zucchini into bite sized pieces. Drop the tomatoes into the mixing bowl with the farro, along with the chopped vegetables, chickpeas or white beans, & fresh basil. Toss to combine. Taste & season with additional kosher salt & ground black pepper as needed. Serve warm, at room temperature, or cold. Enjoy!

FARRO SALAD WITH GRILLED EGGPLANT, TOMATOES AND ONION

Steps:

• Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.
• Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.
• Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.

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.