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Mediterranean Grilled Vegetables & Farro Salad {recipe}

Mediterranean Grilled Vegetables & Farro Salad

A Mediterranean-style eating pattern focuses on complex, high-fiber carbohydrates, like vegetables, fruits and whole grains. Vegetables are eaten throughout the day, often alongside a whole grain, and fruit a perfect Mediterranean dessert.

This salad is super-easy to make and, best of all, it can easily be made with YOUR favorite veggies and whole grain. I made this for dinner and added some white beans for a boost of protein. You can always substitute the feta cheese for almonds, if you’re looking for a dairy-free or vegan salad.

Mediterranean Grilled Vegetable & Farro Salad {recipe}


  • 1 cup farro
  • 2 Tbsp. olive oil, divided
  • 1 red bell pepper, cut into 6 slices
  • 1 yellow bell pepper, cut into 6 slices
  • 1 medium zucchini, cut into 6 slices
  • 8 cherry tomatoes
  • 2 Tbsp. balsamic or red wine vinegar
  • 1 tsp. Dijon mustard
  • Juice of half a lemon + lemon zest
  • ½ tsp. dried Greek oregano
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 cups baby spinach
  • 4 large Mission figs, chopped
  • ½ cup Feta cheese, crumbled (optional)


  1. Cook farro according to package instructions (allow 20-25 minutes for cooking time).
  2. While farro is cooking, prepare grill to medium-high heat. Brush bell peppers and zucchini with ½ Tbsp. olive oil. Place on grill and cook about 8 minutes, turning halfway and adding tomatoes at minute 4.
  3. In a small bowl, mix remaining olive oil with vinegar with next 5 ingredients (through black pepper).
  4. Place spinach in a serving bowl; add cooked, hot farro on top of spinach to wilt it. Toss with a 1 Tbsp. of vinaigrette until well coated; add in figs. Top with grilled vegetables and feta, if using. Makes 6-8 servings.

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