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Farro Salad With Grilled Vegetables
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.
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 ½ cups Farro
  2. 1 Zucchini, quartered lengthwise
  3. 1 Yellow Squash, quartered lengthwise
  4. 1 Eggplant, cut into ½-inch thick rounds
  5. 1 Red Onion, cut into ½-inch thick rounds
  6. 1 Red Bell Pepper, quartered and seeded
  7. 1 pint Cherry Tomatoes
  8. ¼ cup Extra Virgin Olive Oil, divided
  9. 2 Tablespoons Pork Barrel BBQ All-American Spice Rub
  10. 2 Tablespoons Balsamic Vinegar
  11. ¼ cup fresh Basil Leaves, finely chopped
  12. 2 Tablespoons fresh Oregano Leaves, finely chopped
  13. ¼ teaspoon Kosher Salt
  14. 4 Garlic Cloves, minced
Instructions
  1. Preheat grill to 350° to 400° (medium-high).
  2. 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.
  3. 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.
  4. Grill vegetables, covered with grill lid, 4 minutes on each side or until tender. Grill tomatoes for 4 minutes, turning occasionally.
  5. Coarsely chop vegetables, and place with the tomatoes in the bowl with the farro. Add vinegar, basil, oregano, salt, and garlic; toss gently.
  6. Serve warm or at room temperature.
Serves
  1. 6
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