Summer Farro Salad with Grilled Vegetables and Burst Tomatoes
This vibrant salad combines nutty farro with smoky grilled vegetables and sweet, juicy burst tomatoes. Tossed in a light lemon-herb dressing and topped with fresh herbs and creamy feta, it’s a perfect summer side or a stand-alone vegetarian main. Farro’s hearty texture balances beautifully with the tender, charred vegetables, making every bite satisfying yet refreshing.
⏳ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Salad:
1 cup uncooked farro (about 3 cups cooked)
1 medium zucchini, sliced lengthwise into strips
1 medium yellow squash, sliced lengthwise into strips
1 medium red bell pepper, quartered and seeds removed
1 small red onion, cut into thick wedges
1 cup cherry or grape tomatoes
2 tbsp olive oil, divided
½ tsp salt (plus more for seasoning vegetables)
¼ tsp black pepper
½ cup crumbled feta cheese (optional but recommended)
Fresh herbs for garnish (basil, parsley, or mint)
For the Lemon-Herb Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey (or maple syrup for vegan option)
1 clove garlic, minced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
Salt & pepper to taste
ℹ️ Instructions
1. Cook the Farro
Rinse the farro under cold water.
In a medium saucepan, combine farro with 3 cups water and a pinch of salt.
Bring to a boil, reduce to simmer, and cook uncovered for 20–25 minutes, or until tender but still chewy. Drain excess water and let cool slightly.
2. Prepare the Vegetables
While farro cooks, heat a grill pan or outdoor grill over medium-high heat.
Drizzle zucchini, squash, bell pepper, and onion wedges with 1 tbsp olive oil and sprinkle lightly with salt and pepper.
3. Grill the Vegetables
Place vegetables on the grill and cook 2–3 minutes per side until grill marks appear and vegetables are tender but not mushy.
Remove and let cool slightly before cutting into bite-sized pieces.
4. Cook the Burst Tomatoes
In a skillet, heat remaining 1 tbsp olive oil over medium heat.
Add cherry tomatoes, a pinch of salt, and cook, stirring occasionally, until tomatoes start to blister and release their juices (about 5–6 minutes).
5. Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, garlic, parsley, basil, salt, and pepper until well combined.
6. Assemble the Salad
In a large bowl, combine cooked farro, grilled vegetables, and burst tomatoes.
Drizzle with dressing and toss gently to coat.
Top with crumbled feta and fresh herbs before serving.
Notes & Tips
Farro type: If using pearled farro, it will cook faster (about 15–20 min). Whole farro takes longer (~30–35 min).
Grill alternative: If you don’t have a grill, roast the vegetables in the oven at 200°C (400°F) for 18–20 minutes.
Make ahead: Cook farro and grill vegetables ahead of time; assemble with dressing just before serving.
Protein boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
⁉️ Frequently asked questions FAQs
Q: Can I make this gluten-free?
A: Yes! Swap farro for quinoa, brown rice, or gluten-free couscous.
Q: Can I serve it warm or cold?
A: Both work! It’s delicious slightly warm from the grill or chilled as a refreshing salad.
Q: How long will it keep?
A: Store in an airtight container in the fridge for up to 3 days.
✅ Nutritional Information
Calories: 320 kcal
Carbohydrates: 52 g
Protein: 9 g
Fat: 10 g
Saturated Fat: 1.5 g
Fiber: 8 g
Sodium: 300 mg