Grilled Vegetables with Feta and Farro

A bowl of grilled vegtable salad with farro and feta cheese.

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!

cut up zucchini onions and peppers

For this dish, I’m adding a seasonal blend of grilled summer vegetables, fresh herbs and feta.

vegetables and dry herbs

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.

vegetables sprinkled with herbs

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.

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vegetables on a grill

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.

Grilled vegetables on a sheet pan

When the vegetables are done, chop them into bite-sized chunks.

bowl of chopped vegetables.

Toss them together in a bowl and add the rest of the ingredients.

farro, olives and cheese in a bowl.

Kalamata olives and feta cheese add a briny bite, but farro is the real backbone of this dish.

small bowl of vinaigrette on a board with dish towel.

A light lemony vinaigrette is perfect to dress this salad which can be served at room temperature or chilled.

basil and mint on Grilled Vegetables with Feta and Farro

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.

Grilled Vegetables with Feta and Farro with spoon mint and lemon.

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!

Grilled Vegetables with Feta and Farro on a plate.

Craving more grilled veggies? How about my Grilled Vegetable Tomato Caprese? Perfect for al fresco dining. Or for the fall this Farro Kale Pomegranate Farro Salad has staying power.

Grilled Vegetables with Feta and Farro with a fork and napkin.

More whole grain salads you’ll love:

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A bowl of grilled vegetable and farro salad.
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4 from 8 votes

Grilled Vegetables with Feta and Farro

Grilled vegetables with tender farro and salty feta cheese makes a great side dish all summer long!
Author: Lisa Lotts
Course Salad, Side Dish
Cuisine American
Keyword farro
Dietary Restrictions Egg Free, Vegetarian
Total Time 1 hour
Servings 8


  • 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.


If you’re not serving this salad immediately, don’t add the fresh herbs until you’re ready to eat, so they stay vibrant.
Optional add ins:
  • Grilled Eggplant
  • Green Beans
  • Cherry Tomatoes, halved
  • substitute Queso Fresco for feta


Calories: 337kcal | Carbohydrates: 25g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 372mg | Potassium: 297mg | Fiber: 5g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 36.1mg | Calcium: 124mg | Iron: 1.4mg

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This easy recipe for Grilled Vegetables with Feta and Farro is a tasty & delicious summery side dish or vegetarian main. Great for picnics & brown-bagging!

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  1. This looks gorgeous! I discovered faro just over a year ago, and I love it! What a wonderful grain! I love all the colors, textures, and flavors in this dish!

  2. 5 stars
    What an absolute gorgeous pile of assorted veggies. I love that you grilled some and added kalamata too

  3. 5 stars
    Sounds wonderful! I’m a big fan of farro, and these flavors sound so summery and fresh!

  4. This looks oh-so-refreshing, Lisa! I love it. I’ve yet to even TRY farro, and I clearly need to get on it! You definitely make it sound tempting. And you can’t go wrong with tangy feta and briny olives in the mix :P~~

    1. I’m glad you like it, Dana! Farro is a great substitute for rice, pasta or other healthy grains — and my readers really like it. Plus it’s relatively inexpensive at Trader Joe’s!

  5. This is perfect! I just implemented what we call salad Sundays to be a little healthier on the weekend and this looks like a great salad for that!

    1. Oh, yes, this is great for Salad Sundays! What a fun (healthy) idea!

  6. 5 stars
    This sounds delicious! The smokiness from the grilled veggies and the nutty flavor from the farro must pair so well together!