This grilled veggie farro salad is the perfect dish for warm-weather days: fresh, light, and full of flavor. It’s ideal when you’re craving something healthy and satisfying, without the heaviness of a cooked meal.
It might take a little patience to grill all the vegetables—but the result is absolutely worth it. Colorful, wholesome, and deeply Mediterranean, this dish brings together simple ingredients in a way that’s both rustic and elegant.
And did you know? Farro is one of the oldest grains cultivated by humans, dating back to the Neolithic age. It’s rich in fiber, protein, and essential nutrients—and it happens to taste amazing, too.
Ingredients
- 250 g (about 1 ¼ cups) whole grain farro
- 1 medium red bell pepper
- 3 zucchini
- 1 medium eggplant
- 1 fresh spring onion
- A handful of cherry tomatoes
- 200 g (7 oz) smoked scamorza or any flavorful cheese (like provola)
- Extra virgin olive oil
- Fresh mint
- Aromatic herbs to taste (oregano, thyme, rosemary…)
Directions
- Cook the farro in salted boiling water for about 30 minutes, or according to the package directions. Drain, let it cool, and transfer it to a large salad bowl.
- Thinly slice the spring onion and cut the cherry tomatoes into halves or quarters. Add them to the cooled farro.
- Cut the zucchini and eggplant into slices about ½ cm (¼ inch) thick. Brush them lightly with olive oil mixed with your favorite herbs. The goal is to coat them just enough to prevent dryness during grilling, without soaking them.
- Grill the vegetables on a cast-iron griddle over medium heat: start with the zucchini and eggplant, then grill the bell pepper cut into strips. Make sure they are well cooked but not burnt. Let them cool down.
- Chop the grilled vegetables into bite-sized pieces and add them to the farro.
- Cut the cheese into small cubes and add it just before serving, so the salad doesn’t need to be refrigerated and the cheese stays fresh and flavorful.
- Finish with a drizzle of extra virgin olive oil and some fresh mint leaves, torn by hand. The mint adds a refreshing note that makes this salad perfect for hot summer days.
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