Farro Salad with Grilled Balsamic Veggies - Oliviers & Co.

Farro Salad with Grilled Balsamic Veggies

July 13, 2015
Farro salad main

Farro is a versatile and healthy type of Italian whole grain wheat with a delicious nutty flavor and slightly chewy texture, packed with protein.  This will be your go-to recipe for the perfect summer side.  It can be easily doubled and used for weekday lunches as well.

Farro Salad with Grilled Balsamic Veggies 

Serves 4-6

  • Ingredients:

For the vinaigrette


For the vinaigrette:  whisk together the O&CO. Premium Balsamic Vinegar, mustard and garlic in a small bowl until well mixed.  Slowly whisk in the O&CO. Olive & Basil Oil.  Add the fresh basil and parsley.  Season with O&CO. Fleur de Sel Natural Sea Salt and pepper to taste.

For the salad:  in a large bowl, marinate the zucchini, eggplant and tomatoes with O&CO. Everyday Olive Oil, O&CO. Premium Balsamic Vinegar and season with salt and pepper.  Grill veggies over medium-high heat, about 5 minutes or until nicely carmelized.  Cool and cut zucchini and eggplant into 1/2 inch pieces. 

Cook farro according to package directions.  Drain well and transfer to the serving bowl.

Stir in the vinaigrette while the farro is still warm, then add the grilled vegetables and crumbled Feta cheese.  Mix until well combined.  Adjust seasoning if necessary.  Serve at room temperature.

Note:  Feel free to substitute with any other veggies that you may have available.

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