Name: Recipe "Grilled Vegetable Farro Salad"
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 small zucchinis; 1 red bell pepper; 1 yellow bell pepper; 1 to 2 tbsp olive oil or avocado oil; kosher salt and black pepper (to taste); 3.5 cup cooked farro (cooked); 3 cup chopped spinach (chopped); 14 oz artichoke hearts (quartered); 1 cup halved grape tomatoes (halved); 0.5 cup feta cheese; 0.25 cup diced red onion (diced); 0.25 cup finely chopped fresh dill (finely chopped); 0.25 cup finely chopped fresh parsley (finely chopped); 0.333 cup olive oil; 3 tbsp lemon juice; 2 tbsp red wine vinegar; 2 clove garlic (minced); 1 small shallot (finely chopped); 1 tsp honey; 0.5 tsp kosher salt; 0.125 tsp black pepper

Keep exploring with Grilled Watermelon, Grilled Halloumi Berry Salad, or Grilled Ratatouille Pasta Salad.

Why This Grilled Vegetable Farro Salad Is My Go-To Summer Side

This grilled vegetable farro salad brings together smoky charred zucchini and bell peppers with chewy farro, all tied together by a bright lemon shallot dressing. The feta and fresh herbs add creaminess and freshness, making it a hearty side that works for cookouts, potlucks, or a light lunch. I love that it comes together quickly and tastes even better the next day.

3 Reasons to Love This Grilled Vegetable Farro Salad

The grilled vegetables give the salad a deep, smoky flavor that you can’t get from raw or roasted veggies.
The lemon shallot dressing is simple to whisk together, and the whole salad comes together in under 30 minutes if you use quick-cooking farro.
It keeps well in the fridge, so you can make it a day ahead for a party or meal prep lunches.

Key Ingredients for This Grilled Vegetable Farro Salad

Farro: Its chewy, nutty texture is the backbone of the salad. Quick-cooking farro (like from Trader Joe’s) cuts prep time, but any pearled farro works. Cook it in salted water until tender but still chewy, then drain and let cool before mixing.
Feta cheese: Use a block of feta and crumble it yourself for better flavor and creaminess. Avoid pre-crumbled feta, which can be dry. If you need dairy-free, skip it entirely or use a plant-based feta.
Lemon shallot dressing: This bright, tangy dressing is made with fresh lemon juice, red wine vinegar, and a touch of honey. Always use fresh garlic and shallot for the best punch. The dressing can be made ahead and stored in the fridge for up to a week.

Kitchen Tools You’ll Need for This Farro Salad

Grill or grill pan: for charring the vegetables.
Sharp chef’s knife: for cutting zucchini spears and trimming peppers.
Cutting board: for chopping grilled veggies.
Large mixing bowl and small bowl for dressing.
Whisk or fork for emulsifying dressing.

Tips for Making the Best Grilled Vegetable Farro Salad

Start by preheating your grill to medium-high heat. You want it hot enough to get good char marks but not so hot that the vegetables burn before they soften. Cut the zucchini into spears about 1/2-inch thick so they cook evenly. For bell peppers, slice off the sides into flat pieces, this makes them easy to grill and later chop. Brush the vegetables with just enough oil to coat, then season with salt and pepper. Grill zucchini for 3 to 4 minutes per side until tender and marked. Peppers need 5 to 6 minutes, flipping halfway, until charred and softened. Let the vegetables cool completely before chopping; this keeps them from steaming and getting soggy. While they cool, make the dressing by whisking together olive oil, lemon juice, red wine vinegar, minced garlic, finely chopped shallot, honey, salt, and pepper. The dressing can be made a day ahead and refrigerated.

Cooking Farro for Salads: Tips for Perfect Texture

For the best texture in this salad, cook farro until it’s tender but still has a firm chew. I like to boil it in salted water like pasta, then drain and spread it on a baking sheet to cool quickly. This prevents it from clumping and ensures it doesn’t get mushy when you add the dressing. If you’re using quick-cooking farro, follow the package timing closely, usually 10 to 15 minutes. Pearled farro takes a bit longer, around 20 to 30 minutes. Either way, let it cool completely before mixing with the other ingredients.

Grilled Vegetable Farro Salad Variations to Try

If you don’t have farro on hand, orzo or quinoa make good substitutes. Add more grilled vegetables like mushrooms, yellow squash, or corn when they’re in season. Swap the spinach for arugula or finely chopped kale for a peppery kick. Instead of feta, try goat cheese, fresh mozzarella, or Parmesan. For a protein boost, stir in chickpeas, white beans, or leftover grilled chicken. You can also add olives, extra herbs like basil or chives, or use a different dressing like balsamic vinaigrette.

What to Serve with Grilled Vegetable Farro Salad

This salad works nicely as a side for grilled chicken, steak, or fish. I especially like it with Lemon Butter Chicken or these Steak Kabobs. It’s also substantial enough to be a main dish for lunch, maybe with a piece of crusty bread on the side. For a light dinner, serve it alongside grilled salmon or pork tenderloin.

How to Store Leftover Grilled Vegetable Farro Salad

Store the salad in an airtight container in the refrigerator for up to 3 days. If it dries out a bit, freshen it up with a drizzle of olive oil and a quick toss. I also like to add a little extra feta and fresh herbs when serving leftovers. The salad is best eaten within a couple of days, as the vegetables can soften over time.

Grilled Vegetable Farro Salad FAQs

Can I use a different grain instead of farro?

Yes, orzo or quinoa work well. Cook according to package directions and cool before adding.

How do I keep the vegetables from getting soggy in the salad?

Make sure to grill them until they have nice char marks and are just tender, then let them cool completely before chopping and tossing with the dressing.

Can I make this salad dairy-free?

Simply omit the feta cheese, or use a dairy-free feta alternative. The salad will still be delicious.

Should I add the dressing right away?

If you’re serving immediately, go ahead. But if making ahead, store the dressing separately and add just before serving to keep the farro from absorbing all the liquid.

Can I add protein?

Yes, chickpeas, white beans, grilled chicken, or shrimp make great additions.

Recipe

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!

easyVegetarian

20 min

Prep Time

10 min

Cook Time

30 min

Total Time

Servings

Lunch

Course

American

Cuisine

343 kcal

Calories

Ingredients

Servings

2 small zucchinis
1 red bell pepper
1 yellow bell pepper
1 to 2 tbsp olive oil or avocado oil
kosher salt and black pepper, to taste
3.5 cup cooked farro, cooked
3 cup chopped spinach, chopped
14 oz artichoke hearts, quartered
1 cup halved grape tomatoes, halved
0.5 cup feta cheese
0.25 cup diced red onion, diced

0.25 cup finely chopped fresh dill, finely chopped
0.25 cup finely chopped fresh parsley, finely chopped
0.333 cup olive oil
3 tbsp lemon juice
2 tbsp red wine vinegar
2 clove garlic, minced
1 small shallot, finely chopped
1 tsp honey
0.5 tsp kosher salt
0.125 tsp black pepper

Instructions

1
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.
2
Cut the ends of the zucchinis off. Cut in half lengthwise and then cut each half into spears.
3
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.
4
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.
5
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.

6
When the vegetables are cool, place them on a cutting board and chop them with a sharp knife.
7
In a large bowl, combine the vegetables, farro, spinach, artichoke hearts, tomatoes, feta, red onion, dill, and parsley.
8
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, shallot, honey, salt, and pepper.
9
Pour the dressing over the salad and toss until well combined. Season with additional salt and pepper, if necessary. Serve.

Nutrition (per serving)

343kcal

Calorie breakdown

Protein21%75 kcal

Fat66%235 kcal

Carbohydrates13%45 kcal

How this was calculated — 20 of 21 ingredients matched

small zucchinisSquash, zucchini, baby, raw0 kcal

red bell pepperPepper, banana, raw0 kcal

yellow bell pepperPepper, banana, raw0 kcal

olive oil or avocado oilOil, oat133 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

chopped spinachSpinach, raw166 kcal

artichoke heartsTurkey, all classes, heart, raw556 kcal

halved grape tomatoesTomatoes, grape, raw65 kcal

feta cheeseCheese, feta318 kcal

diced red onionOnions, red, raw26 kcal

finely chopped fresh dillDill weed, fresh26 kcal

finely chopped fresh parsleyParsley, fresh22 kcal

olive oilOil, corn, peanut, and olive706 kcal

lemon juiceLemon juice, raw10 kcal

red wine vinegarVinegar, red wine6 kcal

garlicGarlic, raw15 kcal

small shallotShallots, raw1 kcal

honeyHoney roll sausage, beef9 kcal

kosher saltSalt, table0 kcal

black pepperSpices, pepper, black2 kcal

Serving size ≈ 309 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: grilled, nutFree, summer, vegetarian

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