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This Grill Roasted Vegetable Farro Salad is healthy, hearty, and just plain delicious, the perfect match for grilled or roasted entrees.
Recently, I received a few packages of farro from Tuscan Fields, who were sponsors at a wonderful blogging conference (EatWriteRetreat) that we attended back in June. I wasn't quite sure what to do with it at first, but it didn't take much research to realize what a delightful ingredient I'd stumbled onto. Much of the world's farro is now days grown in Italy. It's often touted as "the perfect grain" and/or "the mother of all grains".
Farro is also known as a "smart carb": helping to maintain blood sugar and energy levels, along with lowering cholesterol. It has twice the protein and fiber of wheat and is rich in B vitamins along with magnesium. Top chefs all over the world are featuring farro in delicious soups, salads, risottos, curries, stews - you name it; farro is very versatile and just plain old fabulous!
With all the wonderful seasonal produce available right now, I decided to use my stash of farro in a delicious salad I call Grill Roasted Vegetable Farro Salad. It's perfect for these warm, summer days as all the cooking's done on the grill except for the farro which takes about 30 minutes on the stove top and can be prepared early in the day.
I chose zucchini, mushrooms, peppers in various hues, red onion along with fresh corn for my farro salad, but feel free to choose any fresh seasonal veggies you find at the market. Eggplant, fennel, summer squash, and/or asparagus would also be wonderful; really, the sky's the limit here! The dressing adds another layer of flavor with fresh lemon juice, garlic, cumin, coriander and a touch of honey.
I'm not sure if I ever told you this, but I come from a large family; 3 sisters and 2 brothers. We all grew up helping with cooking and meal preparation. Consequently, I don't know how to "cook small". This recipe will feed a crowd, but it can easily be cut in half. You decide; but keep in mind, the leftovers keep well and will make fabulous lunches all week long.
While being hearty enough for a stand alone meal, we also love this salad as a side for grilled chicken, pork or beef. I have a feeling, after the first bite, that you will think you've found a new friend too!
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Grill Roasted Vegetable and Farro Salad
Ingredients
- Ingredients for the dressing
- 3 cloves garlic, finely minced
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon sea salt
- ½ cup extra virgin olive oil
- zest of 1 lemon
- ¼ cup fresh lemon juice
- Ingredients for the salad
- 8 ounces Farro, 1 cup, uncooked
- 2 ½ cups water
- ½ teaspoon kosher salt
- 3 medium zucchini, halved and sliced into ½ inch slices
- 2 medium red onions, peeled, halved vertically and sliced in bite size wedges
- 12 ounces mushrooms, halved
- 3 medium bell peppers, cored and cut into 1 inch pieces (I used red, yellow and orange, but any colors are fine.)
- 3 ears fresh corn, husks and silk removed
- 1 teaspoon sea salt, more to taste
- ½ teaspoon freshly ground black pepper, more to taste
- ½ cup packed fresh herbs, coarsely chopped and toasted
- fresh herb sprigs, for garnish
Instructions
- Combine first 7 ingredients in a medium size glass jar and shake well to incorporate all ingredients.
- Place water, farro and salt in a medium size sauce pan. Bring to a boil. Cover and reduce heat to a simmer. Cook for approximately 25-30 minutes or until most of the water has been absorbed. Remove from heat and allow to sit for 10 minutes. Uncover and drain, if there's any excess liquid. Drizzle with 1-2 teaspoons of extra virgin olive oil and stir well. Set aside or refrigerate if prepared more than 2 hours in advance.
- Place all veggies except corn in a large bowl. Add 3 tablespoons of the dressing and 1 teaspoon kosher salt. Place corn in a zip lock bag with 1 tablespoon of dressing. Turn corn in bag to coat with dressing.
- Prepare a gas or charcoal grill to medium heat. Spray a grill basket wit hocking spray and add all veggies except corn. Grill until slightly charred, stirring every few minutes. Remove from grill and set aside while grilling corn. Place corn directly on grill grates and grill for approximately 5-6 minutes, turning occasionally until slightly browned on all sides. Remove from grill, cool slightly, then cut kernels from cobs.
- Combine faro, grilled veggies (including corn) and dressing in a large bowl. Stir well to combine. Taste and season with sea salt and freshly ground black pepper, to taste. Stir again and serve at room temperature.
Nutrition
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I bought farro years ago and had such a hard time finding it…now it’s an “in” grain! Your salad looks scrumptious…something I will have to try!
We loved this Chris! I also made it with couscous - so good!
OMgosh this recipe is so PERFECT! MAKE IT, DO NOT HALF - DO NOT CHANGE A THING -THIS RECIPE IS THE BOMB! WOW! Thank you, ONCE AGAIN, Chris!
I have never tried Farro, but I am always looking for new ways to serve vegetables and healthy dishes. All the colors of the different vegetables look so beautiful! Looks delicious!
What a perfect summer salad! Loving farro these days. Delish!!!
My kind of salad Chris! Love a veggie salad with farro 😉
This is my kind of salad!Perfection in a bowl!By the way the bowl is fantastic!
Hugs,dear!
Hermos, saludable y linda ensalada ...riquísima,abrazos.
Chris, This is a fabulous salad. I love any hearty grain in a salad…so healthy and delicious looking!
As I'm sure you know I love salads like this and have used farro on many occasions. Veggies with grains like farro, quinoa or even wheat berries a favorite of mine can turn a simple dish into a healthy meal. Giada cooks with farro a lot on air, in fact I think that was the first time I'd ever heard of it. I can purchase it at our local grocery store.
I love farro. Such a beautiful and colorful delicious farro salad you've created. The serving bowl looks so rustic and pretty!
Oh what a great alternative to the typical summer salads, Chris! I've been looking for a recipe that will yield me lunch all week, but I'm bored with pasta and orzo! This looks beautiful and healthy! And it will be my first time trying farro! Can't wait! : )
I haven't tried farro yet, but I bet I'd like it - I'm very into grains right now, much more than when I was a kid. All the vegetables in this look so fresh and colorful!
Chris, farro and wheat berries make the most wonderful and healthy salads and they are always out of this world delicious. Add some perfectly roasted summer vegetables to it and a fabulous vinaigrette - pure heaven. Your presentation is just perfect, Chris!
This is just beautiful!!! So Farro is a grain...I have never seen it before!
perfect, perfect, perfect!! Love farro and love all the ingredients you use here - plus the serving bowl is beautiful!!
Mary x
Chris, what a beautiful job! I laughed over you saying you did not know how to cook small. That has been such a challenge for me too. This looks like it would be wonderful in a jar for lunch or for a picnic, or for an on-the-go meal.
Any fresh salad would be welcome these days as it's really hot around here! Love this one, faro is a great cereal!
You know that we haven't tried farro yet. Seen and hear so much about it but havent made it... Love your garlicky vinaigrette!!! So much better than bottled kinds!
You made summer look so colorful. I'm so hungry right now 🙂
Great summer salad!!!
Nice colours!!!
Linda How many cloves of garlic? Sounds great.
Sorry, it's 3 cloves!
I love grilled vegetables! I've never tried farro, but I think that's somethign I need to remedy soon. Your salad looks absolutely delicious.
I have never even heard of farro, thank you for introducing me to it! Every time I see a new salad I think of you. You are the salad Queen! I would never get bored of salads at your house 🙂
I definitely need to get some farro for my summer salad quest. This looks amazing.
Farro - that's new to me, but you had me at 'Garlicky Lemon Vinaigrette'! Like you, I grew up cooking for a crowd - so hard to pare down!
A really colourful and pretty salad, Chris.
I really like it too..We just had a Tuscan Farro slada but I nevrt got around to taking a photo..
THis recipe called for lightly toasting the farro first and I really liked the added dimension..thought I would share:)
The bowl is SO nice!
Oh, I love that idea Monique, yum!
I have read a lot about farro but have yet to try it. You have inspired me, Chris, with this beautiful recipe. It looks very satisfying and healthy at the same time.
I love this salad, Chris! I have a feeling one bowl of this would make me feel like I was dining in Tuscany (at least one can hope!) :).
Such a pretty salad! I love your great bowl too:@)
This sounds like one of my new favorite meals! I have a roasted vegetable with quinoa recipe we love but I can't wait to try the farro. Lovely and delicious photos!
where do you purchase farro ? I have been looking for it.