Grilled vegetables with tender farro and salty feta cheese makes a great side dish all summer long!
Course Salad, Side Dish
Total Time 1hour
1bell peppercut into large pieces
1zucchinisliced into 1/2" planks
1-2smallsummer squashsliced into 1/2" planks
1mediumred onionpeeled and sliced crosswise into 1/2" planks
2teaspoons herbes de provenceoptional
sprinkleof salt and pepper
1cupfeta cheeseyou can use crumbled feta, but in this recipe, I like bigger chunks of cheese, cut into 1/2" cube
1lemonabout 1/4 cup juice, zested and juiced -- add more lemon juice to equal 1/4 cup or add white wine vinegar to make up the difference.
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 1/2 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: