Description
A veggie-loaded summer salad with light + bright flavor & hearty texture is probably one of my all-time favorite meals, & this Summer Farro Salad with Burst Tomatoes & Charred Veggies completely fits the bill. It’s wholesome, filling, & its flavors are so summery!
If farro is a new-to-you ingredient, you’re in for such a treat. Farro is an ancient whole grain – a distant relative to modern-day wheat – with a nice rich & nutty flavor. What makes farro really special, though, is its bouncy texture – it is pleasantly chewy & so hearty. I love tossing it into salads to easily bulk them up & make them more satisfying. If you cannot find farro, wheat berries are the closest substitute, though I’d happily swap it for quinoa, pearl couscous, or pasta in this particular salad recipe.
Once the farro is cooked, simply toss it with chickpeas, burst cherry tomatoes, & char-grilled bell peppers & zucchini, then drench it all in a zingy white balsamic vinaigrette. This summer farro salad is great enjoyed warm, at room temperature, or cold, & leftovers keep beautifully so it’s a great summer meal prep recipe.
Be sure to check the Recipe Notes, below, for meal prep tips & the blog post, above, for serving suggestions & quick variations!
Ingredients
- ¾ cup dry Bob’s Red Mill Organic Farro, rinsed well
- one 14-ounce can chickpeas or white beans, drained & rinsed well
- ½ ounce fresh basil leaves & tender stems (about ½ cup loosely packed), finely chopped
- 1 tablespoon avocado oil or high smoke point oil of choice
- 8 ounces cherry tomatoes
- 2 medium bell peppers, sliced into 3–4 flat planks
- 1 medium zucchini, quartered lengthwise
- ½ lemon, juiced (about 1 tablespoon juice)
- kosher salt & ground black pepper, to season
for the simple white balsamic vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- ½ lemon, juiced (about 1 tablespoon juice)
- 1 clove garlic, finely chopped or grated
- 1 teaspoon Dijon mustard
- kosher salt & ground black pepper, to season
Instructions
- Prep: Prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.)
- Cook the farro: Bring a large pot of water to a boil. Once boiling, season with 1 teaspoon kosher salt. Add the farro and boil 25-30 minutes, stirring occasionally to prevent sticking, until your desired al dente texture is reached. Drain & immediately rinse with warm water. Drain well, then transfer to a large bowl.
- Make the simple white balsamic vinaigrette: Meanwhile, as the farro cooks, prep the vinaigrette. Combine all listed ingredients in a small bowl or jar. Season with ½ teaspoon kosher salt & ground black pepper as desired. Whisk or shake to combine. Taste and season with additional kosher salt or ground black pepper as desired. Pour the vinaigrette over the warm farro & toss to combine. Set aside. Alternatively, you can also cover the vinaigrette & store in the refrigerator for up to 1 week.
- Grill the vegetables: Thread the cherry tomatoes on skewers, then place them on a small baking sheet or large plate with the sliced bell peppers & zucchini. Drizzle the oil over top, season with ½ teaspoon kosher salt & ground black pepper as desired, then use your hands to ensure the veggies are coated well. Place the seasoned vegetables directly on the grill grates, ensuring the tomato skewers & zucchini are positioned perpendicular to the grill grates to help prevent them from falling through the grates as they cook. Grill vegetables until as softened & charred as desired – tomatoes will grill in about 2 minutes per side, while bell pepper & zucchini need 3-4 minutes per side. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific grilling tips!) Remove from the grill, transfer back to the small baking sheet or large plate, & squeeze the lemon juice over top.
- Summer farro salad assembly: Once the veggies are cool enough to handle, chop the bell pepper & zucchini into bite sized pieces. Drop the tomatoes into the mixing bowl with the farro, along with the chopped vegetables, chickpeas or white beans, & fresh basil. Toss to combine. Taste & season with additional kosher salt & ground black pepper as needed. Serve warm, at room temperature, or cold. Enjoy!
Notes
- Make-Ahead & Storage: This summer farro salad is best will keep for up to 5 days in an airtight container in the refrigerator. Make it ahead of time for meal prep or summer party prep or enjoy leftovers as an easy lunch or dinner.
- 15-Minute Meal Prep: Nearly all the active prep work for this summer farro salad recipe comes from prepping the farro & the veggies. Prep either or both in advance for a great start on your farro salad – it takes 15 minutes active, tops:
- Cook the farro according to Step 1 of Recipe Directions above. While the farro boils, prep the vinaigrette according to Step 2 of Recipe Directions. Drain & season the farro according to Step 1 of Recipe Directions. Transfer to an airtight container & store in the refrigerator for up to 3 days. (10 minutes active prep)
- Prep the zucchini & bell pepper for grilling as noted in the Ingredients List, above. Store in an airtight container in the refrigerator for up to 5 days. (<5 minutes active prep)