Easy Grilled Summer Vegetable Farro Salad
Easy Grilled Summer Vegetable Farro Salad is the perfect cookout side dish. After making this many times, I discovered the trick to perfectly grilled vegetables is to keep them whole and flip them once. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Grilled Chicken Skewers and Best Grilled Corn on the Cob.
Why This Easy Grilled Summer Vegetable Farro Salad Is Pure Comfort
- Crispy zucchini and bell peppers
- Creamy avocado and tangy dressing
- Perfect for cookouts and meal prep
- Better than takeout
What You'll Need for Easy Grilled Summer Vegetable Farro Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Farro
- Zucchini
- Bell peppers
- Avocado
- Cherry tomatoes
- Olive oil
- Salt
- Pepper
- Lemon
- Garlic
- Red wine vinegar
- Optional: Feta cheese
- Optional: Pine nuts
- Optional: Fresh basil
📝 Ingredient Notes
- Farro: Can be substituted with quinoa or bulgur.
🛒 Tools & Equipment I Recommend
- Cast iron grill pan — Even heat distribution for perfect grill marks. → See on Amazon
- High-quality olive oil — Improves the flavor of the salad. → See on Amazon
How to Make Easy Grilled Summer Vegetable Farro Salad
- Step 1: Preheat grill to medium-high heat.
- Step 2: Toss zucchini and bell peppers in olive oil, salt, and pepper. Grill until tender and slightly charred, about 5 minutes per side.
- Step 3: Cook farro according to package instructions. Drain and rinse under cold water.
- Step 4: In a large bowl, combine farro, grilled vegetables, cherry tomatoes, and avocado. Toss with lemon-garlic dressing.
- Step 5: Serve immediately or store in the refrigerator for up to 3 days.
Cook's Tips for Perfect Easy Grilled Summer Vegetable Farro Salad
- Pro Tip: Keep vegetables whole for easier grilling and better presentation.
- Common mistake and fix: Don't overcook the farro. It should still have a slight bite to it.
- Pro Tip: Add feta cheese and pine nuts for extra protein and crunch.
- Pro Tip: Make a big batch for meal prep and enjoy all week long.
Storing & Reheating Easy Grilled Summer Vegetable Farro Salad
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Yes, make ahead and store in the refrigerator for up to 3 days.
Freezing Easy Grilled Summer Vegetable Farro Salad
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Enjoy cold or at room temperature. Microwave: Not recommended. Microwaving can make the salad soggy.
Recipe Notes
- Chef tip: For a gluten-free version, use quinoa or bulgur instead of farro.
- Best substitution: Substitute any vegetables you have on hand.
- Make-ahead: Make ahead and store in the refrigerator for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too dry, add more dressing or a splash of water.
Want to level up this recipe?
High-quality grilling spatula — Makes flipping vegetables easy and safe. → Check price on Amazon
Easy Grilled Summer Vegetable Farro Salad
Ingredients
Main Ingredients
- Farro
- Zucchini
- Bell peppers
- Avocado
- Cherry tomatoes
Seasonings
- Olive oil
- Salt
- Pepper
- Lemon
- Garlic
- Red wine vinegar
Optional Toppings
- Feta cheese
- Pine nuts
- Fresh basil
Instructions
- Step 1: Preheat grill to medium-high heat.
- Step 2: Toss zucchini and bell peppers in olive oil, salt, and pepper. Grill until tender and slightly charred, about 5 minutes per side.
- Step 3: Cook farro according to package instructions. Drain and rinse under cold water.
- Step 4: In a large bowl, combine farro, grilled vegetables, cherry tomatoes, and avocado. Toss with lemon-garlic dressing.
- Step 5: Serve immediately or store in the refrigerator for up to 3 days.
Notes
- Chef tip: For a gluten-free version, use quinoa or bulgur instead of farro.
- Best substitution: Substitute any vegetables you have on hand.
- Make-ahead: Make ahead and store in the refrigerator for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too dry, add more dressing or a splash of water.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary. Enjoy cold or at room temperature.
- Microwave reheat: Not recommended. Microwaving can make the salad soggy.
- Make ahead: Yes, make ahead and store in the refrigerator for up to 3 days.
Nutrition Per Serving
- Calories: 350
- Protein: 9g
- Fat: 18g
- Carbs: 40g
- Fiber: 8g
- Sugar: 6g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Summer Vegetable Farro Salad FAQs
Yes, make ahead and store in the refrigerator for up to 3 days.
Overcooking is the most common reason for mushy farro. Be sure to cook it according to package instructions and drain any excess water.
Yes, a grill pan can be used as a substitute for an outdoor grill. Preheat it to medium-high heat before adding the vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keep vegetables whole for easier grilling and better presentation. Flip them once and cook until tender and slightly charred.
A Warm Final Note
I can’t wait for you to try Easy Grilled Summer Vegetable Farro Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
