• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking My Dreams
  • Recipes
  • Online Cooking Classes
  • Work with me
    • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Contact
  • Online Cooking Classes
  • Work with me
  • Subscribe!
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Main Dishes » Grilled Vegetables Farro Salad

    Grilled Vegetables Farro Salad

    Published: May 23, 2021 · Modified: Nov 24, 2021 by Jessica Montanelli · This post may contain affiliate links.

    Sharing is caring!

    25 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email
    Total time to make this recipe: 1 hour 15 minutes
    Jump to Recipe Jump to Video Print Recipe
    overhead of bowl full of grilled vegetables farro salad with a spoon
    overhead of bowl full of grilled vegetables farro salad with a spoon

    A healthy and vegetarian Farro salad with grilled vegetables, perfect for a summer lunch or picnic in the park, or as a side for a barbecue. It's rich in fibers and full of vegetables. You can also meal prep it and make it in advance. A delicious summer farro salad to be enjoyed with friends and family.

    Salads are one of my favorite summer meals. But not sad salads, salads full of ingredients and deliciousness. From couscous salads to pasta salads, to rice salads, and sooooo many more.

    There's nothing better than eating a cold meal on a hot summer day. Even though the days where I don't turn on my stove or oven are very rare. But still, at least the meal will be refreshing!

    Is Farro healthy?

    Let's start with: what is Farro? Farro, or Spelt, (Triticum dicoccum) is a wheat species very much used in Italian cuisine and very common throughout Europe, mostly used as flour.

    The cultivation is very ancient and they found traces of it from 8000 years ago in the Near East and then in Europe sometime later, in Neolithic sites. It was introduced in the US only in the 1890s.

    Farro is rich in fibers, proteins, B vitamins, iron, and magnesium (in total having more than 20% of the Daily Value). Due to its high nutritional values, it's considered a healthier alternative than white rice or other refined grains.

    Farro is also a good source of antioxidants and polyphenols, which are thought to bring numerous health benefits long term.

    Check this article if you want to know more about the health benefits of Farro.

    plate with a portion of farro salad with a fork, next to the serving bowl

    How to make Farro Salad

    list of ingredients to make farro salad

    It's very easy to make this Farro salad, but it requires some time if you want to grill all your veggies from scratch. If you want a shortcut, buy frozen grilled vegetables and reheat them quickly in a pan, this way you'll shorten the prep time and make this recipe much faster.

    Cook the Farro in salted water, according to the package directions. Some types take 10 minutes, some take 2 hours. For the latter, you can also cook in a pressure cooker for 40 minutes.

    Cut the bell peppers, zucchini, and eggplant in slices about ¼ inch thick (½ cm), then lightly brush them with olive oil and season with salt and pepper. Grill them, then transfer them to a plate to cool down.

    Chop the grilled vegetables into smaller chunks. In a large bowl, add the quartered cherry tomatoes and season them with olive oil, and salt. Add the cooked and drained Farro to the bowl, and the grilled vegetables. Season again to taste with olive oil and salt. Mix well with a spoon.

    Add the mini mozzarella balls and fresh basil leaves. Give it another stir and serve room temperature or cold.

    What's the best way to grill vegetables?

    I use a stovetop cast iron grill pan to grill my vegetables. You simply heat it up on the stove at high heat, then add the seasoned veggies and turn after a few minutes. A similar alternative is to use a barbecue or indoor grill. These options will give the best results in terms of flavor and appearance.

    An alternative solution, if you cannot use the above, is to simply sauté the vegetables in a large non-stick pan or cast-iron skillet without any liquid, to give them a nice char.

    Otherwise, you can also roast the vegetables in the oven on a baking sheet at 400°F (200°C) for about 20 minutes.

    I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!

    spoon taking some grilled vegetables farro salad from the bowl

    Ingredients Substitutions

    This recipe is very versatile and you can customize it the way you prefer, also according to the vegetable season.

    • Farro: Farro is really the star of this dish, but you can also replace it with barley, quinoa, brown rice, or any other grains you prefer.
    • Grilled Vegetables: Use any vegetables available in the season, or any vegetable you like that is delicious when grilled, such as corn, asparagus, mushrooms, onions, and so on. Or even use oven-roasted vegetables such as brussels sprouts, pumpkin, cauliflower, carrots, and more.
    • Mozzarella: Cheese is totally optional. I love the little Bocconcini mozzarella in my summer salads, but you can also replace it with Feta cheese, goat cheese, or grilled halloumi.
    • Basil: Basil is also optional, although it gives it the extra flavor that really makes this a summer salad. In Italy, basil can never miss in pasta or grain salads. If you feel the need for an extra kick of flavor, why not add a bunch of fresh herbs like thyme, chives, tarragon, or oregano.
    bowl of grilled vegetables farro salad with a spoon

    You can find step-by-step photos, and tips in the post above.

    The Recipe

    If you like this recipe, try also these other summer recipes:

    • Tuna stuffed Zucchini boats
    • Oven-Baked Crispy Calamari
    • "Pappa al Pomodoro" Tuscan bread and tomatoes
    overhead of bowl full of grilled vegetables farro salad with a spoon

    Grilled Vegetables Farro Salad

    A fresh and delicious Farro salad with grilled vegetables, mozzarella, and basil. The perfect summer lunch to be eaten in the patio, as a barbecue side, or in a picnic.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 4 people
    Author: Jessica Montanelli

    Equipment

    • Cast Iron Grill Pan
    • Pressure Cooker

    Ingredients

    • 1 cup Farro
    • 1 Red Bell Pepper
    • 1 Yellow Bell Pepper
    • ½ Zucchini
    • ½ Eggplant
    • 4-5 Cherry Tomatoes
    • Basil leaves
    • Mini Mozzarella balls
    • Extra-Virgin Olive Oil
    • Salt
    • Black Pepper

    Instructions

    • First, boil the Farro in salted water according to the packaging instructions. If the cooking time is 1.5/2 hours, you can opt to cook it in the pressure cooker with 3-4 cups of water at max pressure for 40 minutes (no pre-soaking required).
    • Cut the bell peppers, zucchini, and eggplant in slices about ¼ inch thick (½ cm), then lightly brush them with olive oil and season with salt and pepper.
    • Grill the vegetables on a cast iron grill pan or barbecue, then transfer them to a plate to cool down.
    • Chop the grilled vegetables into smaller chunks and set aside.
    • In a large bowl, add the quartered cherry tomatoes and season them with olive oil, and salt.
    • Add the cooked and drained Farro to the bowl, and the grilled vegetables. Season again to taste with olive oil and salt. Mix well with a spoon.
    • Add the mini mozzarella balls and fresh basil leaves. Give it another stir and serve room temperature or cold.

    Video

    Notes

    You can prepare this recipe the day before and store in the fridge, covering the bowl with wrap or foil. Take it out of the fridge about 1 hour before serving if you prefer it room temperature.
    Leftovers can be store in an airtight container in the fridge for up to 5 days. Freezing is not recommended.

    Nutrition

    Calories: 215 kcal | Carbohydrates: 47 g | Protein: 7 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 11 mg | Potassium: 498 mg | Fiber: 11 g

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course, Salad
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

    If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
    Thank you so much!

    « Fried Sage Leaves
    Pesto Caprese Pasta Salad »

    Sharing is caring!

    25 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Jessica! I'm an Italian who moved to the Netherlands with a true passion for food, travel, and everything handmade. I love to experiment, learn new skills, and share my knowledge about everything I do!

    This blog is my perfect escape to search for my path towards happiness. :)

    More about me →

    • jess.cookingmydreams
    • Cooking my Dreams
    • jess.cookingmydreams

    Popular Recipes

    • Ricotta and Smoked Salmon Ravioli
    • Pici Cacio e Pepe (Tuscan Pasta with Creamy Cheese and Black Pepper Sauce)
    • Classic Spinach and Ricotta Cannelloni
    • Classic Tuscan Lasagna
    • Soffritto (Mirepoix): What it is, how to use and how to freeze
    • Pasta with Easy Creamy Eggplant Sauce

    Subscribe and get a Free E-Cookbook

    ebook page that says 10 classic tuscan recipes.

    As Seen In

    Spring Recipes

    • Soft Raspberry Ricotta Cake with Chocolate Chunks
    • Smoked Salmon and Avocado Tartare
    • Wild Mushroom Ravioli (with Creamy Garlic Parmesan Sauce)
    • Raspberry Chocolate mini Bundt Cakes

    Follow me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • Portfolio
    • Cooking Classes

    As an Amazon Associate I earn from qualifying purchases.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    I refuse.
    SettingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    25 shares