Grilled Summer Vegetable Salad Over Farro

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I am so excited to share this recipe with you guys today.  Now that summertime is almost here that means an ample supply of fresh vegetables.  Grilled vegetables, at least twice a week, are a must in our house.  I am always trying to come up with new ways to serve them.  My first thought was to try to create a grilled vegetable salad.  Then, I thought why not serve the grilled veggie over farro, it’s the perfect grain to soak up all the flavor of a vinaigrette.  This is now my favorite way to eat my veggie.   


Miranda 2

Grilled Summer Vegetable Salad over Farro
Serves 4
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
For the grilled vegetables
  1. 1/2 lb. Asparagus
  2. 1 Red Pepper
  3. 1 Yellow Pepper
  4. 1 Red Onion
  5. 1 pkg. Whole Cremini Mushrooms
  6. Olive Oil
  7. Salt and Pepper
  8. Feta Cheese
For the farro
  1. 1 cup farro
  2. 3 cups chicken stock
  3. 1 tbsp. lemon zest
  4. Salt and Pepper
For the white balsamic vinaigrette
  1. 1 1/2 cups White Balsamic Vinegar
  2. 1/3 cup Honey
  3. 1/4 cup Creole Mustard
  4. 1 tbsp. Minced Shallot
  5. 1/2 tsp. Fresh Thyme
  6. 1/2 tsp. Kosher Salt
  7. 1/2 tsp. Freshly Ground Black Pepper
To prepare the farro
  1. Rinse the farro with water. Place the rinsed farro in a medium sauce pan. Add the chicken stock and bring to a boil over high heat. Once the farro starts to boil add some salt and pepper. Cover and reduce heat to medium. Continue to cook for 20 minutes. Drain the farro and return back to the pot, add the lemon zest stir and set aside. While the farro is cooking prepare the vinaigrette.
For the White Balsamic Vinaigrette
  1. Add the vinegar, oil, honey, mustard, shallot, thyme, salt and pepper to a mason jar. Place the lid on the jar and shake vigorously until well mixed. Alternately, add the vinegar, mustard, honey, shallot, thyme, salt and pepper to a medium mixing bowl and whisk until well combined. Slowly whisk in the olive oil. Continue to whisk until fully combined. Set aside
For the grilled vegetables
  1. Cut the peppers and mushrooms in half. Quarter the red onion. Leave the asparagus whole. Place all the vegetables on a platter. Coat the vegetables with olive oil then season with salt and pepper.
  2. Heat a grill to 350 degrees. Alternately, place a indoor grill pan over medium high heat. Add the vegetables to the grill and cook for 3-4 minutes per side. Return the vegetables to the platter. Let the vegetables coll until you are able to handle. Cut the asparagus into bite-size pieces and place back on the platter.
To make the salad
  1. On a serving platter add the farro and grilled vegetables. Drizzle about 1/3 cup if the vinaigrette over the salad. Top with feta crumbles. Serve immediately.
  1. This dish can be served hot, at room temperature, or cold. I have had it all three ways and my favorite is room temperature or cold.
Miranda's Kitchen

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