Grilled Vegetable Farro Salad Recipe

Farro: A hearty ancient grain with a chewy texture and nutty flavor.

Zucchini: A type of summer squash with a mild flavor, perfect for grilling.

Red bell pepper: Adds a sweet and slightly tangy flavor to the salad.

Yellow bell pepper: Similar to red bell pepper, but slightly sweeter.

Olive oil: Used for grilling the vegetables and dressing the salad.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Cherry tomatoes: Adds a burst of sweetness and juiciness.

Feta cheese: A tangy, crumbly cheese that adds a creamy texture.

Basil: Fresh herb that adds a fragrant and slightly sweet flavor.

When grilling zucchini and bell peppers, ensure they are sliced evenly to promote uniform cooking. Use a grill basket to prevent smaller pieces from falling through the grates. For added flavor, marinate the vegetables in the olive oil, salt, and pepper mixture for at least 15 minutes before grilling. This allows the seasoning to penetrate the vegetables, enhancing their taste.

• farro - Substitute with quinoa: Quinoa is a high-protein grain that cooks faster and has a similar texture to farro.

• zucchini - Substitute with eggplant: Eggplant has a similar texture when grilled and provides a slightly different but complementary flavor.

• red bell pepper - Substitute with roasted red peppers: Roasted red peppers offer a similar sweetness and can be used if fresh red bell peppers are unavailable.

• yellow bell pepper - Substitute with orange bell pepper: Orange bell peppers have a similar sweetness and color profile, making them a good substitute.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though it will also add a different kind of saltiness.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them an easy swap.

• feta cheese - Substitute with goat cheese: Goat cheese offers a similar tangy flavor and crumbly texture.

• fresh basil - Substitute with fresh mint: Fresh mint provides a refreshing flavor that complements grilled vegetables well.

• Allow the grilled vegetables and farro to cool completely before storing. This prevents condensation, which can make the salad soggy.
• Transfer the Grilled Vegetable Farro Salad to an airtight container. Use a container that is just the right size to minimize air exposure.
• Store the salad in the refrigerator for up to 3-4 days. The flavors will meld together beautifully, making it even more delicious over time.
• If you want to freeze the salad, portion it into individual servings. This makes it easier to thaw only what you need.
• Place the portions into freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label the containers with the date so you can keep track of how long they’ve been stored. The salad can be frozen for up to 1 month.
• To thaw, transfer the desired portion from the freezer to the refrigerator. Allow it to thaw overnight for the best texture.
• Once thawed, give the salad a good stir. You may need to add a bit more olive oil or a splash of lemon juice to refresh the flavors.
• Avoid reheating the salad in the microwave, as this can make the vegetables mushy. Instead, let it come to room temperature naturally or enjoy it cold.
• If you notice any excess liquid after thawing, simply drain it off before serving. This will help maintain the salad’s delightful texture.

• For a quick and easy method, use the microwave. Place the grilled vegetable farro salad in a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a more even and thorough reheating, use the stovetop. Add a splash of olive oil to a large skillet over medium heat. Add the salad and stir occasionally until warmed through, about 5-7 minutes. This method helps maintain the texture of the vegetables and farro.

• For a slightly crispy texture, use the oven. Preheat your oven to 350°F (175°C). Spread the salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes, or until heated through. Remove the foil for the last 5 minutes if you want a bit of crispiness on the vegetables.

• If you have an air fryer, it can also be a great option. Preheat the air fryer to 350°F (175°C). Place the salad in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can give a nice roasted flavor to the vegetables.

• For a fresh twist, serve the leftover salad cold. Simply take it out of the fridge and let it come to room temperature. The flavors of the grilled vegetables, feta cheese, and fresh basil will meld beautifully, making it a delightful cold dish.

• Measuring cup: Used to measure the uncooked farro accurately.

• Saucepan: Essential for cooking the farro according to package instructions.

• Colander: Useful for draining the cooked farro.

• Knife: Necessary for slicing the zucchini, red bell pepper, and yellow bell pepper.

• Cutting board: Provides a safe surface for slicing the vegetables.

• Mixing bowl: Used to combine the cooked farro, grilled vegetables, cherry tomatoes, feta cheese, and fresh basil.

• Tongs: Handy for turning the vegetables on the grill.

• Grill: Required to grill the zucchini and bell peppers to achieve a tender and slightly charred texture.

• Measuring spoons: Needed to measure the olive oil, salt, and black pepper accurately.

• Serving spoon: Used to toss the salad ingredients together and serve the dish.

• Salad bowl: Ideal for presenting the final grilled vegetable farro salad.

Cook farro in advance: Prepare the farro a day ahead and store it in the fridge to save time on the day you make the salad.

Pre-cut vegetables: Slice the zucchini and bell peppers the night before and store them in an airtight container.

Use a grill pan: If you don't have an outdoor grill, a grill pan can quickly cook the vegetables indoors.

Batch grill: Grill extra vegetables and use them in other meals throughout the week to maximize your time.

Ready-made feta: Buy pre-crumbled feta cheese to avoid the extra step of crumbling it yourself.