Warm Mediterranean Farro Salad

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, November 2010


2 cups slow-roasted farro
4 cups reduced-sodium vegetable broth
1 medium zucchini, halved lengthwise
1 medium yellow squash, halved lengthwise
3 T. + 1 t. extra-virgin olive oil
1 medium orange bell pepper, seeded and chopped
1 medium red bell pepper,seeded and chopped
1 (15-oz.) can garbanzo beans, drained and rinsed
1 (14-oz.) can artichoke hearts, drained and cut into quarters
1 cup pitted and chopped kalamata olives
½ cup diced red onion
½ cup diced sun-dried tomatoes
2 garlic cloves, minced
¼ cup red wine vinegar
½ cup chopped flat-leaf parsley
¼ cup chopped fresh basil
2 T. fresh chopped oregano
¼ t. salt
¼ t. freshly ground black pepper
3 oz. feta cheese, crumbled


1. Place farro in large saucepan; cover with broth. Bring to a boil. Cover; reduce heat. Simmer 45 minutes to 1 hour or until grains are cooked through.

2. Preheat grill or grill pan to medium-high heat.

3. Toss zucchini and squash in 1 t. extra-virgin olive oil; arrange in single layer on a grill rack. Grill 4 minutes on each side or until tender and well marked. remove vegetables to a cutting board; chop into bite-sized pieces.

4. In large mixing bowl, combine remaining ingredients with cooked farro and grilled vegetables. Mix well; serve immediately.


12 - 1 cup servings


Chef & Child, Salad

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