Grilled Vegetable Farro Salad

Summer is all about sunshine, salads, and grilling! This Grilled Vegetable Farro Salad is the perfect summer salad!

The base of the salad is farro, which is an ancient grain that is nutty, chewy, and hearty. I love grilling the zucchini and bell peppers because giving them a nice char adds so much flavor to the salad. I also add in tomatoes, artichokes, spinach, feta cheese, and fresh herbs.

Toss the salad in a simple lemon shallot dressing and serve along side any meal or enjoy as a light lunch or dinner. It will keep in the fridge for a couple of days so you can meal prep it too!

This salad has SO much flavor and will be on repeat all summer long. I love taking it to cookouts and potlucks because it is fresh, beautiful to serve, and delicious. It always gets rave reviews. It is a 10/10 salad!

Salad Ingredients

• Zucchini– use 2 small zucchinis.
• Bell peppers– you need 2 bell peppers. I use red and yellow, but orange or green peppers would be good too!
• Oil– for brushing on the veggies. You can use olive oil or avocado oil.
• Farro– I love the quick cooking farro from Trader Joe's. It only takes 10 minutes to make.
• Spinach– I love bulking up the salad with greens!
• Artichoke hearts– canned or jarred. Drain before using.
• Grape tomatoes– halved.
• Feta cheese– I recommend buying a block of feta and crumbling it.
• Red onion– diced.
• Herbs– parsley and dill!

Dressing Ingredients

• Olive oil– the base of the dressing.
• Lemon juice– always use fresh lemon juice.
• Red wine vinegar– to add a little tang to the dressing.
• Garlic– always garlic!
• Shallot– choose a small shallot and use a sharp knife to finely chop it up.
• Honey– to slightly sweeten the dressing.

How to Make Grilled Vegetable Farro Salad

• Preheat grill to medium-high heat. If you don't have a grill, you can also cook the vegetables on grill pan over the stove.
• Cut the ends of the zucchinis off. Cut in half lengthwise and then cut each half into spears.
• Use a sharp knife to slice down the sides of the pepper, cutting away the core. You should end up with 3 to 4 flat pieces. Discard the core and stem.
• Place the zucchini spears and bell peppers on a large plate or tray. Drizzle with oil and toss until well coated. Season with salt and pepper.

• Place the zucchini and bell peppers on the hot grill. Grill the zucchini for 3 to 4 minutes per side, or until the zucchini is tender and there are nice grill marks. Grill the peppers for 5 to 6 minutes, flipping the peppers halfway through, until tender and charred.
• Transfer the grilled vegetables to a platter and let cool to room temperature.

• When the vegetables are cool, place them on a cutting board and chop them with a sharp knife.

• In a large bowl, combine the vegetables, farro, spinach, artichoke hearts, tomatoes, feta, red onion, dill, and parsley.

• In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, shallot, honey, salt, and pepper.

• Pour the dressing over the salad.

• Toss the salad until well combined.
• Season with additional salt and pepper, if necessary. Serve and enjoy!

Salad Variations

• If you don't want to use farro, you can use orzo or quinoa.
• Feel free to add in more veggies! Grilled mushrooms, yellow squash, and corn would be amazing additions.
• Swap the spinach for arugula or finely chopped kale.
• Instead of feta cheese, use goat cheese, fresh mozzarella, or Parmesan cheese.
• If you need the recipe to be vegan or dairy-free, omit the cheese.
• Stir in chickpeas or white beans for a boost of protein. You can also add chopped chicken or shredded chicken. You can also serve the salad with grilled salmon, shrimp, or steak.
• Add extra herbs like basil or chives.
• Use green onion instead of red onion.
• Add olives, just remove the pits before chopping.
• This salad would also be great with my balsamic vinaigrette, basil vinaigrette, or Italian dressing.

What to Serve with the Salad

This salad makes a great light lunch or dinner. You can also serve it as a side dish with any meal. Here are a few main dishes that pair well with this hearty salad.

• Lemon Butter Chicken
• Steak Kabobs
• Easy Skillet Chicken Thighs
• Grilled Salmon with Mango Peach Salsa
• Best Grilled Chicken Sandwich
• Pork Tenderloin

Storing Tips

• Store the salad in an airtight container in the refrigerator for up to 3 days. If the salad dries out a little you can freshen it up with a drizzle of olive oil and toss. You can also garnish with extra herbs and feta cheese.

More Salad Recipes

• Italian Pasta Salad
• Summer Farro Salad
• Easy Orzo Salad
• Easy Pasta Salad
• Easy Quinoa Salad

Find More Salad Recipes Here!

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Salads

Grilled Vegetable Farro Salad

Farro salad with grilled vegetables, tomatoes, spinach, artichokes, feta cheese, fresh herbs, and a simple lemon shallot dressing. This is the perfect summer side dish!

5 from 4 votes

PrintSave RecipeReview

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Cuisine American

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

  

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For the salad:

• 2 small zucchinis
• 1 red bell pepper
• 1 yellow bell pepper
• 1 to 2 tablespoons olive oil or avocado oil
• Kosher salt and black pepper, to taste
• 3 1/2 cups cooked farro*
• 3 cups chopped spinach
• 14 oz can artichoke hearts, quartered
• 1 cup halved grape tomatoes
• 1/2 cup feta cheese
• 1/4 cup diced red onion
• 1/4 cup finely chopped fresh dill
• 1/4 cup finely chopped fresh parsley

For the dressing:

• 1/3 cup olive oil
• 3 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

 

• Preheat grill to medium-high heat. If you don't have a grill, you can also cook the vegetables on grill pan over the stove.
• Cut the ends of the zucchinis off. Cut in half lengthwise and then cut each half into spears.
• Use a sharp knife to slice down the sides of the pepper, cutting away the core. You should end up with 3 to 4 flat pieces. Discard the core and stem.
• Place the zucchini spears and bell peppers on a large plate or tray. Drizzle with oil and toss until well coated. Season with salt and pepper.
• Place the zucchini and bell peppers on the hot grill. Grill the zucchini for 3 to 4 minutes per side, or until the zucchini is tender and there are nice grill marks. Grill the peppers for 5 to 6 minutes, flipping the peppers halfway through, until tender and charred. Transfer the grilled vegetables to a platter and let cool to room temperature.
• When the vegetables are cool, place them on a cutting board and chop them with a sharp knife.
• In a large bowl, combine the vegetables, farro, spinach, artichoke hearts, tomatoes, feta, red onion, dill, and parsley.
• In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, shallot, honey, salt, and pepper.
• Pour the dressing over the salad and toss until well combined. Season with additional salt and pepper, if necessary. Serve.

Notes

I use the 10-minute farro from Trader Joe's. It comes in an 8.8 oz package, which is 3 ½ cups cooked.

Nutrition

Calories: 324kcal, Carbohydrates: 39g, Protein: 7g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 11mg, Sodium: 613mg, Potassium: 543mg, Fiber: 7g, Sugar: 6g, Vitamin A: 3278IU, Vitamin C: 101mg, Calcium: 126mg, Iron: 3mg

Keywords farro, peppers, zucchini

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