Grill Roasted Vegetable and Farro Salad

This Grill Roasted Vegetable Farro Salad is healthy, hearty, and just plain delicious, the perfect match for grilled or roasted entrees.

Prep Time30

Cook Time40

Total Time1 10

Course: Salads, Side Dish

Cuisine: American

Servings:

Calories: 239kcal

Author: Chris Scheuer

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

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.