SUMMER FARRO SALAD WITH BURST TOMATOES & CHARRED VEGGIES
A veggie-loaded summer salad with light + bright flavor & hearty texture is probably one of my all-time favorite meals, & this Summer Farro Salad with Burst Tomatoes & Charred Veggies completely fits the bill. It's wholesome, filling, & its flavors are so summery! If farro is a new-to-you ingredient, you're in for such a treat. Farro is an ancient whole grain - a distant relative to modern-day wheat - with a nice rich & nutty flavor. What makes farro really special, though, is its bouncy texture - it is pleasantly chewy & so hearty. I love tossing it into salads to easily bulk them up & make them more satisfying. If you cannot find farro, wheat berries are the closest substitute, though I'd happily swap it for quinoa, pearl couscous, or pasta in this particular salad recipe. Once the farro is cooked, simply toss it with chickpeas, burst cherry tomatoes, & char-grilled bell peppers & zucchini, then drench it all in a zingy white balsamic vinaigrette. This summer farro salad is great enjoyed warm, at room temperature, or cold, & leftovers keep beautifully so it's a great summer meal prep recipe. Be sure to check the Recipe Notes, below, for meal prep tips & the blog post, above, for serving suggestions & quick variations!
Provided by Jess Larson
Categories Entree Salads & Bowls Recipes
Time 50m
Number Of Ingredients 15
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!
Nutrition Facts : Calories 263 calories, Sugar 5.4 g, Sodium 323.2 mg, Fat 11.1 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 34.5 g, Fiber 6.6 g, Protein 6.9 g, Cholesterol 0 mg
FARRO SALAD WITH GRILLED VEGETABLES
A nutty grain tossed with roasted veggies creates this satisfying salad.
Provided by Deborah Mele
Categories Salads
Time 45m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 453 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 33 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 cups, Sodium 110 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
GRILLED VEGETABLE FARRO SALAD
This colorful vegetarian dish is perfect for a picnic.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 4 g, TransFat 0 g
GRILLED VEGETABLES FARRO SALAD
A fresh and delicious Farro salad with grilled vegetables, mozzarella, and basil. The perfect summer lunch to be eaten in the patio, as a barbecue side, or in a picnic.
Provided by Jessica Montanelli
Categories Main Course Salad
Time 1h15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 215 kcal, Carbohydrate 47 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 11 g, ServingSize 1 serving
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- In a medium saucepan, combine the farro, broth and water. Bring to a boil. Lower heat to medium-low, cover and simmer until the farro is tender. Drain out any excess liquid. Fluff the farro and let it cool to room temperature.
- Arrange the vegetables on baking sheet and lightly coat with olive oil spray and season with salt and pepper.
- Transfer the vegetables to the grill and cook until the vegetables are tender, 2 to 3 minutes per side.
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- Rinse the farro in a colander under cold water then place in a saucepan with the vegetable broth and bring to a boil. Reduce the heat to medium and cook for 30 minutes or until the broth has been absorbed by the farro, stirring occasionally.
- Meanwhile, preheat the grill to high. Drizzle the vegetables with olive oil and season with kosher salt and freshly ground black pepper. Grill the vegetables, flipping once, until tender and grill marks appear. Pull from the grill and set aside.
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