Description
Summer Grain Salad – a delicious summer grain bowl recipe with grilled zucchini, corn, feta cheese, tomatoes and basil vinaigrette!
Ingredients
Scale
Basil Vinaigrette:
- 1 cup fresh basil leaves, packed
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon lemon zest
- 1/4 cup + 2 tablespoons extra light olive oil
- 1/8 teaspoon kosher salt (more to taste)
- 1/8 teaspoon ground black pepper
- 1 teaspoon garlic, minced
- 1 teaspoon shallot, minced
- 2 teaspoons rice vinegar
Farro Bowl:
- 4 cups water
- approx. 1/2 cup uncooked farro
- 1 cup fresh arugula (more if desired)
- 2 cups cherry tomatoes, halved
- 2 medium zucchini, cut into spears
- 2 cobs of sweet corn, shucked
- 1–2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup feta cheese, more if desired (or make whipped feta)*
Instructions
- Cook Farro: Add water and salt to a medium saucepan; bring to a boil. Rinse farro. Add farro to water. Return to boil then reduce to a simmer for 25-30 minutes. Drain off excess water.
- Make Basil Vinaigrette: Add ingredients to a small blender or food processor. Blend until consistency is smooth. Taste and add additional salt as needed for flavor or add additional olive oil to thin.
- Grill Veggies: Drizzle zucchini and corn with olive oil and rub all over to coat. Sprinkle with salt and pepper. Ensure grill grates are clean and set grill to medium-high heat. Grill corn and zucchini over direct heat until charred a bit. Zucchini: 3-5 minutes, flipping halfway. Corn: 8-12 minutes, rotating occasionally. Transfer to cutting board. Dice zucchini into bite-sized pieces. Cut kernels away from the cob.
- Make Salad: In a large bowl add cooked and drained farro, arugula, tomatoes, zucchini, corn and feta cheese. Add in basil viniagrette and toss to combine. Serve and enjoy!
Notes
- Additional Serving Option: feel free to make a batch of our whipped feta and put some down in a shallow bowl. Serve the grain salad on top for a delicious variation!
- *Feta: feel free to use a dairy-free feta cheese or regular.
- Double the Dressing: option to double the basil vinaigrette if you want it extra saucy!
- Storage: store in an airtight container in the refrigerator for up to 5 days.
- Make Ahead: if you are going to meal prep this salad, wait and add the vinaigrette before serving to keep the farro from get soggy.
Nutrition
- Serving Size: 6oz
- Calories: 133
- Sugar: 2.5 g
- Sodium: 222.5 mg
- Fat: 9 g
- Carbohydrates: 11.7 g
- Protein: 3.4 g
- Cholesterol: 6.7 mg