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
CHARRED SUMMER VEGETABLE SALAD RECIPE BY TASTY
This creamy, fresh, and tangy summer salad will be your new favorite side dish. It features char-broiled vegetables tossed with baby arugula, goat cheese, and fresh cherry tomatoes.
Provided by Tikeyah Whittle
Categories Sides
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Char the vegetables: Arrange an oven rack in the top third of the oven. Turn the oven to high broil.
- On a rimmed baking sheet, arrange the zucchini, bell pepper, red onion, and corn. Drizzle with the olive oil and season with the salt and pepper.
- Broil the vegetables for 8-10 minutes, until softened and nicely charred in spots. Remove from the oven and let vegetables cool enough to handle, about 20 minutes.
- While the vegetables cool, make the dressing: In a blender or food processor, combine the olive oil, lemon juice, basil, honey, pepper, salt, and garlic and blend until fully combined and bright green in color. Transfer to a bowl or jar, cover with plastic wrap, and refrigerate until ready to use. The dressing will keep in the refrigerator for up to 3 days.
- Once the vegetables have cooled, cut the corn kernels from the cobs and cut the onion quarters into small pieces. Add to a large bowl with the remaining charred vegetables and the baby arugula, cherry tomatoes, and goat cheese. Drizzle with several spoonfuls of the dressing and toss well.
- Serve the salad with the remaining dressing alongside.
- Enjoy!
Nutrition Facts : Calories 612 calories, Carbohydrate 35 grams, Fat 50 grams, Fiber 5 grams, Protein 12 grams, Sugar 16 grams
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