Description
A refreshing and nutritious salad featuring farro and a variety of grilled vegetables, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup farro
- 2 cups water
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Rinse the farro under cold water.
- In a pot, combine farro and water, bring to a boil, then reduce heat and simmer for 30 minutes or until tender.
- While the farro cooks, preheat the grill to medium-high heat.
- Toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper.
- Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and have grill marks.
- Once the farro is cooked, drain any excess water and fluff with a fork.
- Combine the grilled vegetables with the farro in a large bowl.
- Toss gently to mix and garnish with fresh basil before serving.
Notes
- Feel free to add other vegetables like asparagus or eggplant.
- This salad can be served warm or cold.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Farro, Grilled Veggie Salad, Healthy Salad, Mediterranean Salad