Grilled Vegetable Farro Salad
By Better Plate RecipesSmoky grilled zucchini, squash, bell peppers, and red onion folded with nutty farro, cherry tomatoes, feta, basil, parsley, and lemon shallot vinaigrette. It tastes like late summer in a bowl, works warm or chilled, and gets even better as the grains soak up the dressing.
Why You’ll Love This Recipe
You will love this salad because it is hearty enough for lunch but still full of summer flavor. Farro cooks in vegetable broth until nutty and chewy, then gets tossed while warm with smoky grilled zucchini, yellow squash, bell peppers, red onion, juicy tomatoes, feta, basil, parsley, and lemon shallot dressing. The warm grain absorbs the vinaigrette, which makes the leftovers taste even better. It is a good beginner grain salad because the cues are clear: the farro should be tender but chewy, the vegetables should have grill marks and softened edges, and the dressing should lightly coat everything. It works warm, room temperature, or chilled, which makes it flexible for meal prep and gatherings. It is reliable, colorful, and easy to enjoy straight from the fridge.
What Makes This Recipe Work
This salad works because farro gives the vegetables a sturdy, satisfying base. Simmering pearled farro in vegetable broth makes the grains savory before the dressing is even added. Grilled zucchini, yellow squash, bell peppers, and red onion bring smoky edges and tender centers, while cherry tomatoes add fresh juice. Feta gives salty creaminess, and basil and parsley keep the bowl bright. The lemon shallot vinaigrette is added while the farro is still warm, which helps the grain absorb the olive oil, lemon, Dijon, garlic, and shallot instead of tasting plain. The textures stay interesting because nothing is chopped too small: chewy farro, charred vegetables, juicy tomatoes, crumbly feta, and fresh herbs all remain easy to notice. That is what makes it satisfying enough to work as lunch.
Before You Start
Rinse the farro in a fine mesh strainer before cooking, then start it first because it takes about 25 to 30 minutes. While it simmers, cut the zucchini and yellow squash into 1/2-inch rounds, the bell peppers into wide strips, and the red onion into thick wedges. Bigger pieces are easier for beginners to manage on a grill pan because they do not fall apart as quickly. Use a grill pan, outdoor grill, or heavy skillet over medium-high heat and cook the vegetables in batches so they char instead of steam. Whisk the dressing before the vegetables finish. Have a large bowl ready so the warm farro can meet the dressing right away. The larger cuts also give you better visual cues for doneness.
Make-Ahead and Serving Notes
This salad is excellent for meal prep because farro holds its texture after chilling. Cook the farro, grill the vegetables, and mix them with the dressing while warm, then cool and refrigerate. Add feta, basil, parsley, and cherry tomatoes closer to serving if you want the freshest texture, or fold everything together if convenience matters more. If the salad tastes muted after a night in the refrigerator, refresh it with a small squeeze of lemon juice, a drizzle of olive oil, or a pinch of salt and pepper. Serve it warm, room temperature, or chilled. All three work because the grain is sturdy and the vegetables have enough char to stay flavorful. This flexibility is why grain salads are so useful for busy weeks. The flavor stays bold even after a night in the fridge.
Ingredient Notes & Easy Swaps
Pearled farro: Pearled farro cooks faster than whole farro and has a chewy, nutty texture. For a gluten-free swap, use cooked quinoa instead.
Vegetable broth: Cooking farro in broth gives the grains more flavor. Low sodium broth keeps the salad from becoming too salty once feta is added.
Zucchini and yellow squash: Slice them thick enough so they do not fall apart on the grill. If sliced too thin, they can turn limp before they get good grill marks.
Bell peppers and red onion: These vegetables become sweet and smoky when grilled. Cut them into larger strips or wedges so they are easier to handle in the pan.
Olive oil for vegetables: Olive oil helps the vegetables char instead of dry out. Toss until the vegetables look lightly coated, not greasy.
Cherry tomatoes: Fresh cherry tomatoes add juicy sweetness after the grilled vegetables cool slightly. Grape tomatoes can work too; cut them in half for easier bites.
Feta cheese: Feta adds salty, creamy pieces throughout the farro. Fold it in last so it stays visible instead of melting into the warm grains.
Basil and parsley: Basil adds sweet summer flavor, while parsley keeps the salad bright. Add the herbs after cooking so they stay fresh and green.
Shallot and garlic: Shallot gives the dressing a gentle onion flavor, and grated garlic adds depth. Mince the shallot finely so it blends into the vinaigrette.
Lemon Dijon vinaigrette: Lemon juice, Dijon, olive oil, and shallot help the farro taste lively instead of heavy. Toss the dressing with warm farro so the grains absorb more flavor.
Grilled Vegetable Farro Salad
Description
Smoky grilled zucchini, squash, bell peppers, and red onion folded with nutty farro, cherry tomatoes, feta, basil, parsley, and lemon shallot vinaigrette. It tastes like late summer in a bowl, works warm or chilled, and gets even better as the grains soak up the dressing.
Ingredients
- 1 cup pearled farro
- 3 cups vegetable broth (low sodium)
- 1 medium zucchini, sliced into 1/2 inch rounds
- 1 medium yellow squash, sliced into 1/2 inch rounds
- 1 red bell pepper, cut into wide strips
- 1 yellow bell pepper, cut into wide strips
- 1/2 red onion, cut into thick wedges
- 3 tbsp olive oil, for the vegetables
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups cherry tomatoes, halved
- 4 oz feta cheese, crumbled
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 small shallot, finely minced
- 1 tsp Dijon mustard
- 1 small garlic clove, grated
- 1/4 tsp salt
- Black pepper, to taste
Instructions
- 1Equipment: a cutting board, a chef's knife, a large salad bowl or platter, a large bowl for tossing the vegetables, a small bowl and whisk or a small jar for the dressing, measuring spoons and cups, a grill pan, a fine-mesh strainer, and a medium saucepan.
- 2Rinse 1 cup pearled farro in a fine mesh strainer. Add it to a medium saucepan with 3 cups vegetable broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook for 25 to 30 minutes, until the grains are tender but still chewy. Drain extra liquid if needed.
- 3While the farro cooks, heat a grill pan, outdoor grill, or heavy skillet over medium-high heat. In a large bowl, toss the zucchini, yellow squash, red bell pepper, yellow bell pepper, and red onion with 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 4Grill the vegetables in batches for 3 to 4 minutes per side, until you see dark grill marks and the edges look tender and lightly charred. Move them to a cutting board and chop into bite-size pieces once cool enough to handle.
- 5In a small jar, add 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, minced shallot, 1 teaspoon Dijon, grated garlic, 1/4 teaspoon salt, and black pepper. Shake until the dressing looks blended.
- 6Place the warm drained farro in a large bowl. Add the grilled vegetables, cherry tomatoes, basil, and parsley. Pour the dressing over the top and toss until the farro looks glossy and the vegetables are evenly coated.
- 7Gently stir in 4 oz crumbled feta last so it stays in visible pieces. Taste and adjust with a small pinch of salt or pepper if needed. Serve warm, room temperature, or chilled.
Tips and Tricks
- 1
Dress Farro Warm: Toss the farro with the lemon shallot dressing while the grains are still warm. Warm farro absorbs flavor like a sponge, which makes the whole salad taste seasoned. Cold farro mostly gets coated on the outside and can taste flatter.
- 2
Cut Vegetables Big: Keep zucchini, squash, peppers, and onion in larger pieces before grilling. Small pieces burn or fall apart before they get good char. Bigger cuts give beginners more control and create smoky edges while keeping the centers tender. Bigger pieces are easier to flip.
- 3
Cook in Batches: Do not crowd the grill pan. If vegetables overlap, they steam and turn soft without browning. Cooking in batches takes a few extra minutes, but it gives you the charred marks and smoky flavor that make this farro salad taste special.
- 4
Fold Feta Last: Add the feta after the farro and vegetables are dressed. Feta is soft and salty, so heavy tossing breaks it into tiny bits that disappear. Folding it in last leaves creamy pockets throughout the bowl and keeps the salad prettier.
Nutrition
Per serving — Calories: 395kcal, Protein: 11g, Carbs: 27g, Fat: 30g, Fiber: 5g, Sugar: 7g, Sodium: 1360mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.