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Goat Cheese and Vegetable Farro Salad
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Vibrant summer salad for a backyard party.
Ingredients:
  • 2 cups uncooked farro
  • 4 1/2 cups water
  • 1/2 teaspoon salt
  • 1 medium yellow onion, cut into 8 wedges
  • 3 bell peppers (red, orange or yellow), cut into chunks
  • 1/2 lb fresh asparagus spears, trimmed
  • 1 package (8 oz) baby portabella mushrooms
  • 2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 5 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro
  • 4 oz chèvre (goat) cheese, crumbled (1/2 cup)
Instructions:
  • Rinse the farro with cold water and drain it. In a 3-quart saucepan, combine 4 1/2 cups of water and 1/2 teaspoon of salt. Add the farro and bring to a boil. Reduce the heat, cover, and simmer for 20 to 25 minutes until the farro is tender. Drain any excess liquid if needed and set it aside.
  • Preheat grill. Coat onion, bell peppers, asparagus, mushrooms, and tomatoes with 1 tablespoon of olive oil. Season with salt and pepper. Grill onion, bell peppers, and asparagus over medium heat for 9 to 12 minutes, turning occasionally, until crisp-tender. Add mushrooms for the last 6 minutes and tomatoes for the last 4 minutes of grilling. Slice grilled vegetables into bite-size pieces. Reserve.
  • Combine 5 tablespoons of olive oil, lemon juice, lemon peel, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a small bowl. Whisk until smooth, then mix in the cilantro.
  • In a large bowl, mix farro with 3 tablespoons dressing until fully incorporated.
  • Plate the farro, layer on the grilled vegetables, drizzle the remaining dressing, and finish with a sprinkle of goat cheese.

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