Grilled Vegetable and Farro Salad

Grilled Vegetable and Farro Salad

I love farro and it is great in salads.

Grilled Vegetable and Farro Salad
Author: 
 
Ingredients
  • 2 yellow squash, washed and cut into length wise strips
  • 2 zucchini, washed and cut into length wise strips
  • 1-2 T. Extra Virgin Olive Oil
  • 2-4 cobs corn
  • 2 lbs Peruvian potatoes
  • 1 cup artichoke heart pieces
  • 3 cups cooked farro
  • -
  • Dressing:
  • 18 year old balsamic vinegar
  • Extra virgin olive oil
  • 1 T. fennel
  • 1 T. rosemary
  • 1 T. oregano
  • Salt & pepper
Instructions
  1. Start by tossing the squash and zucchini with oil in a bowl and season with salt and pepper.
  2. Grill on an outside gas grill or using a grill pan on stove top until slightly tender and have good color on them.
  3. Coat corn cobs with oil and salt and pepper, and grill as well or roast in a 500 degree oven till golden brown.
  4. Cut the kernels off of the cob and put them in a large mixing bowl.
  5. Dice squash and zucchini into chunks and add to corn.
  6. Steam the potatoes for 8-10 minutes until fork tender.
  7. Add them to bowl along with the artichokes and farro.
  8. Add all of the dressing ingredients on top and stir until coated.