Farro is a chewy, nutty, wholesome grain that works well in soups and stews as well as tossed into salads or sprinkled with brown sugar, cinnamon and nuts for a hearty breakfast. To me, farro is more substantial and has more bite than other grains — and when you toss it with vegetables and dressing, it makes a delicious vegetarian main course. Grilled Vegetables with Feta and Farro is made for summer eating!
For this dish, I’m adding a seasonal blend of grilled summer vegetables, fresh herbs and feta.
If you’re on the lookout for a salad with staying power — one that will hold up to a hot summer picnic, or a few days tucked into the fridge without wilting, this is it. It has great texture and flavor that satisfies as is or as an accompaniment to grilled meat, chicken or fish.
I’m a firm believer in using seasonal produce and zucchini, summer squash and peppers are overflowing at the markets right now. It’s a no brainer to use them in this dish. Brush the veg with a little olive oil and sprinkle it with a mix of salt, pepper and dried herbs — I used herbes de provence, but you could use any blend — even an Italian seasoning.
Grilling the vegetables adds a distinctive smoky char. Cook them just until they’re tender and take on those gorgeous grill marks — usually 8 minutes or so.
When the vegetables are done, chop them into bite-sized chunks.
Toss them together in a bowl and add the rest of the ingredients.
Kalamata olives and feta cheese add a briny bite, but farro is the real backbone of this dish.
A light lemony vinaigrette is perfect to dress this salad which can be served at room temperature or chilled.
Basil and mint amp up the fresh flavors in this hearty bowl. If you’re making the salad in advance, wait until the last minute to add the herbs so they don’t wilt.
You’ll love Grilled Vegetables with Feta and Farro because it stores and travels well — whether you’re bringing it as a side dish to a weekend barbecue or making it for a week of brown-bag lunches, this dish delivers!
More whole grain salads you’ll love:
- Sicilian Brown Rice Salad
- Nicoise Farro Salad
- Cranberry Quinoa Salad with Shaved Brussels Sprouts
- Ancient Grains Salad
- Pearl Barley Chopped Salad
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Grilled Vegetables with Feta and Farro
- 1 cup farro
- 1 bell pepper cut into large pieces
- 1 zucchini sliced into 1/2″ planks
- 1-2 small summer squash sliced into 1/2″ planks
- 1 medium red onion peeled and sliced crosswise into 1/2″ planks
- 2-3 scallions
- 3 tablespoons olive oil
- 2 teaspoons herbes de provence optional
- sprinkle of salt and pepper
- 1 cup feta cheese you can use crumbled feta, but in this recipe, I like bigger chunks of cheese, cut into ½” cube
- ½ cup kalamata olives halved
- 1 lemon about ¼ cup juice, zested and juiced — add more lemon juice to equal ¼ cup or add white wine vinegar to make up the difference.
- 2 cloves garlic minced
- ½ cup olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons fresh mint julienned
- ¼ cup fresh basil torn
- Cook farro according to package directions. Fluff with a fork and allow farro to cool completely.
- Heat grill to a medium high heat (about 400-425 degrees)
- Brush vegetables with olive oil. Lightly salt and pepper them.
- Add vegetables to grill, being sure to lay them perpendicular across the grates, so they don’t slip through. If you have a grilling rack or basket, you can use that. Grill on each side about 4-5 minutes, until slightly tender, but still firm with a nice char on them. Transfer vegetables to a cutting board or baking sheet. Allow vegetables to cool for a few minutes before handling them.
- Cut vegetables into ½ inch dice and transfer them to a large bowl.
- To vegetables add farro, kalamata olives and feta cheese. Toss to combine.
- In a glass measuring cup add lemon zest, garlic, lemon juice and olive oil and dijon. Whisk to combine. Pour dressing over the salad. Add fresh herbs. Toss to combine. Serve.
- Grilled Eggplant
- Green Beans
- Cherry Tomatoes, halved
- substitute Queso Fresco for feta
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