Grilled Vegetable & Farro Salad with Lemon-Herb Vinaigrette
Celebrate the best of the season with a menu inspired by fresh, local produce. Whether you’re a regular at your neighborhood farmer’s market or just looking to cook with more vibrant ingredients, this class will show you how to turn summer’s bounty into simple, delicious meals.
Grilled Vegetable & Farro Salad with Lemon-Herb Vinaigrette
This vibrant, hearty dish brings out the best in fresh, seasonal vegetables. Smoky, charred zucchini, bell peppers, and red onions are tossed with nutty farro—a wholesome, chewy grain that adds satisfying texture and depth. Everything is brought together with a bright, zesty lemon-herb vinaigrette that’s loaded with fresh parsley and citrus.
- Serves
- 4-6
Directions
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Cook the Farro: In a medium saucepan, combine farro and broth (or water). Bring to a boil, reduce heat, cover, and simmer for about 25–30 minutes, or until tender. Drain any excess liquid and set aside to cool slightly.
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Grill the Vegetables: Preheat a grill or grill pan to medium-high. Brush zucchini, bell peppers, and onion with olive oil and season with salt and pepper. Grill for 3–4 minutes per side, or until just charred and tender. Let cool slightly, then cut evenly into bite-sized pieces.
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Make the Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, zest, vinegar, mustard, garlic, parsley, salt, and pepper until emulsified.
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Assemble the Salad: In a large bowl, combine cooked farro, grilled vegetables, cherry tomatoes, green onion, and arugula. Drizzle with the lemon-herb vinaigrette and toss gently to coat.
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Garnish & Serve: Sprinkle with fresh herbs and feta or cheese (if using). Serve room temperature or cold.
From Shawnie's class “Flavors from the Farmer’s Market- A Fresh Cooking Class”
