Summer season is all about sunshine, salads, and grilling! This Grilled Vegetable Farro Salad is the proper summer season salad!

The bottom of the salad is farro, which is an historical grain that’s nutty, chewy, and hearty. I like grilling the zucchini and bell peppers as a result of giving them a pleasant char provides a lot taste to the salad. I additionally add in tomatoes, artichokes, spinach, feta cheese, and contemporary herbs.

Toss the salad in a easy lemon shallot dressing and serve alongside facet any meal or take pleasure in as a light-weight lunch or dinner. It can hold within the fridge for a few days so you possibly can meal prep it too!

This salad has SO a lot taste and can be on repeat all summer season lengthy. I like taking it to cookouts and potlucks as a result of it’s contemporary, stunning to serve, and scrumptious. It all the time will get rave critiques. It’s a 10/10 salad!

Salad Components

• Zucchini– use 2 small zucchinis.
• Bell peppers– you want 2 bell peppers. I exploit purple and yellow, however orange or inexperienced peppers could be good too!
• Oil– for brushing on the veggies. You need to use olive oil or avocado oil.
• Farro– I like the short cooking farro from Dealer Joe’s. It solely takes 10 minutes to make.
• Spinach– I like bulking up the salad with greens!
• Artichoke hearts– canned or jarred. Drain earlier than utilizing.
• Grape tomatoes– halved.
• Feta cheese– I like to recommend shopping for a block of feta and crumbling it.
• Crimson onion– diced.
• Herbs– parsley and dill!

Dressing Components

• Olive oil– the bottom of the dressing.
• Lemon juice– all the time use contemporary lemon juice.
• Crimson wine vinegar– so as to add a bit of tang to the dressing.
• Garlic– all the time garlic!
• Shallot– select a small shallot and use a pointy knife to finely chop it up.
• Honey– to barely sweeten the dressing.

The right way to Make Grilled Vegetable Farro Salad

• Preheat grill to medium-high warmth. Should you don’t have a grill, you can too prepare dinner the greens on grill pan over the range.
• Reduce the ends of the zucchinis off. Reduce in half lengthwise after which lower every half into spears.
• Use a pointy knife to slice down the edges of the pepper, slicing away the core. You must find yourself with 3 to 4 flat items. Discard the core and stem.
• Place the zucchini spears and bell peppers on a big plate or tray. Drizzle with oil and toss till nicely coated. Season with salt and pepper.

• Place the zucchini and bell peppers on the new grill. Grill the zucchini for 3 to 4 minutes per facet, or till the zucchini is tender and there are good grill marks. Grill the peppers for five to six minutes, flipping the peppers midway by, till tender and charred.
• Switch the grilled greens to a platter and let cool to room temperature.

• When the greens are cool, place them on a slicing board and chop them with a pointy knife.

• In a big bowl, mix the greens, farro, spinach, artichoke hearts, tomatoes, feta, purple onion, dill, and parsley.

• In a small bowl, whisk collectively the olive oil, lemon juice, purple wine vinegar, garlic, shallot, honey, salt, and pepper.

• Pour the dressing over the salad.

• Toss the salad till nicely mixed.
• Season with extra salt and pepper, if needed. Serve and luxuriate in!

Salad Variations

• Should you don’t need to use farro, you should use orzo or quinoa.
• Be at liberty so as to add in additional veggies! Grilled mushrooms, yellow squash, and corn could be wonderful additions.
• Swap the spinach for arugula or finely chopped kale.
• As an alternative of feta cheese, use goat cheese, contemporary mozzarella, or Parmesan cheese.
• Should you want the recipe to be vegan or dairy-free, omit the cheese.
• Stir in chickpeas or white beans for a lift of protein. It’s also possible to add chopped hen or shredded hen. It’s also possible to serve the salad with grilled salmon, shrimp, or steak.
• Add additional herbs like basil or chives.
• Use inexperienced onion as a substitute of purple onion.
• Add olives, simply take away the pits earlier than chopping.
• This salad would even be nice with my balsamic French dressing, basil French dressing, or Italian dressing.

What to Serve with the Salad

This salad makes a fantastic mild lunch or dinner. It’s also possible to serve it as a facet dish with any meal. Listed here are a couple of fundamental dishes that pair nicely with this hearty salad.

Storing Suggestions

• Retailer the salad in an hermetic container within the fridge for as much as 3 days. If the salad dries out a bit of you possibly can freshen it up with a drizzle of olive oil and toss. It’s also possible to garnish with additional herbs and feta cheese.

Extra Salad Recipes

Discover Extra Salad Recipes Right here!

Salads

Grilled Vegetable Farro Salad

Farro salad with grilled greens, tomatoes, spinach, artichokes, feta cheese, contemporary herbs, and a easy lemon shallot dressing. That is the proper summer season facet dish!

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For the salad:

• 2 small zucchinis
• 1 purple bell pepper
• 1 yellow bell pepper
• 1 to 2 tablespoons olive oil or avocado oil
• Kosher salt and black pepper, to style
• 3 1/2 cups cooked farro*
• 3 cups chopped spinach
• 14 oz can artichoke hearts, quartered
• 1 cup halved grape tomatoes
• 1/2 cup feta cheese
• 1/4 cup diced purple onion
• 1/4 cup finely chopped contemporary dill
• 1/4 cup finely chopped contemporary parsley

• Preheat grill to medium-high warmth. Should you don’t have a grill, you can too prepare dinner the greens on grill pan over the range.

• Reduce the ends of the zucchinis off. Reduce in half lengthwise after which lower every half into spears.

• Use a pointy knife to slice down the edges of the pepper, slicing away the core. You must find yourself with 3 to 4 flat items. Discard the core and stem.

• Place the zucchini spears and bell peppers on a big plate or tray. Drizzle with oil and toss till nicely coated. Season with salt and pepper.

• Place the zucchini and bell peppers on the new grill. Grill the zucchini for 3 to 4 minutes per facet, or till the zucchini is tender and there are good grill marks. Grill the peppers for five to six minutes, flipping the peppers midway by, till tender and charred. Switch the grilled greens to a platter and let cool to room temperature.

• When the greens are cool, place them on a slicing board and chop them with a pointy knife.

• In a big bowl, mix the greens, farro, spinach, artichoke hearts, tomatoes, feta, purple onion, dill, and parsley.

• In a small bowl, whisk collectively the olive oil, lemon juice, purple wine vinegar, garlic, shallot, honey, salt, and pepper.

• Pour the dressing over the salad and toss till nicely mixed. Season with extra salt and pepper, if needed. Serve.

I exploit the 10-minute farro from Dealer Joe’s. It is available in an 8.8 oz bundle, which is 3 ½ cups cooked.

Energy: 324kcal, Carbohydrates: 39g, Protein: 7g, Fats: 19g, Saturated Fats: 3g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 11g, Ldl cholesterol: 11mg, Sodium: 613mg, Potassium: 543mg, Fiber: 7g, Sugar: 6g, Vitamin A: 3278IU, Vitamin C: 101mg, Calcium: 126mg, Iron: 3mg

Key phrases farro, peppers, zucchini

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