Skip to main content
FREE SHIP - $5 OFF Orders Over $25 - Use Code 5BUCKS -- 100% SATISFACTION GUARANTEE

Farro Salad With Grilled Vegetables

Serves 6 | Total Time: 1 hour

This light and refressing faro salad can be served as a main course of side with a juicy steak. Let the market dictate the vegetables you use by what is in season at the time.

Ingredients

  • 1 ½ cups Farro
  • 1 Zucchini, quartered lengthwise
  • 1 Yellow Squash, quartered lengthwise
  • 1 Eggplant, cut into ½-inch thick rounds
  • 1 Red Onion, cut into ½-inch thick rounds
  • 1 Red Bell Pepper, quartered and seeded
  • 1 pint Cherry Tomatoes
  • ¼ cup Extra Virgin Olive Oil, divided
  • 2 Tablespoons Pork Barrel BBQ All-American Spice Rub
  • 2 Tablespoons Balsamic Vinegar
  • ¼ cup fresh Basil Leaves, finely chopped
  • 2 Tablespoons fresh Oregano Leaves, finely chopped
  • ¼ teaspoon Kosher Salt
  • 4 Garlic Cloves, minced

Instructions

Preheat grill to 350° to 400° (medium-high).

Bring a large pot of water to a boil and lightly salt. Cook faro in the pot until tender, about 15 minutes. Drain and place the faro in a large bowl.

While the faro is cooking toss zucchini, yellow squash, eggplant, onion, bell pepper and tomatoes in ¼ cup of olive oil in a large mixing bowl and sprinkle with Pork Barrel BBQ All-American Spice Rub to coat.

Grill vegetables, covered with grill lid, 4 minutes on each side or until tender. Grill tomatoes for 4 minutes, turning occasionally.

Coarsely chop vegetables, and place with the tomatoes in the bowl with the farro. Add vinegar, basil, oregano, salt, and garlic; toss gently.

Serve warm or at room temperature.

Your Cart

Your cart is currently empty.
Click here to continue shopping.
Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing Thanks! We will notify you when it becomes available! The max number of items have already been added There is only one item left to add to the cart There are only [num_items] items left to add to the cart