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Grilled Vegetable Farro Salad
Grilled Vegetable Farro Salad
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Vibrant vegetarian picnic dish.
Ingredients:
  • 1 cup uncooked farro or pearled barley
  • 2 1/2 cups water
  • 1/2 teaspoon salt
  • 1 yellow bell pepper, cut into 6 pieces
  • 1 red bell pepper, cut into 6 pieces
  • 1/2 lb fresh asparagus spears, cut in half
  • 6 cherry tomatoes
  • 1 tablespoon olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • Dash fresh ground black pepper
  • 2 cups baby spinach leaves, lightly packed
Instructions:
  • Rinse the farro under cold water. In a 2-quart saucepan, combine 2 1/2 cups of water and 1/2 teaspoon of salt. Bring to a boil over medium heat. Cover, reduce heat, and simmer for 20 to 25 minutes until tender. Drain if needed and set aside.
  • Preheat grill. Brush peppers, asparagus, and tomatoes with olive oil and grill the peppers and asparagus in a grill basket or directly on the grill over medium heat for 7 to 9 minutes, turning occasionally until crisp-tender. Add the tomatoes during the last 4 minutes of cooking.
  • Combine red wine vinegar, lemon juice, lemon peel, mustard, 1/4 teaspoon salt, and pepper in a small bowl.
  • Toss farro and spinach with 3 tablespoons of dressing. Arrange farro on serving platter, top with grilled vegetables, and drizzle with remaining dressing.

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