I’m far from an expert barbecuer, BUT, when all my summer feelings come to surface☀️I try to be a grill master😊 …..well sort of, I admit that I’ve been known to lose focus when I have something cooking on the grill🤭 I sometimes can’t help but get side tracked because I’m usually making the rest of the meal, setting the table, probably doing some laundry, and often being the mediator between Cole and Luke before their disagreement turns into a throw down. So you tell me, who wouldn’t burn whatever’s on the barbie?! 😖 there is nothing more annoying than a burger that looks like a hockey puck🙄Ok back on track, almost all year round I’m into greek salad, lots of greek salad, and my kids love it (minus the olives), so more often than not, some version of it is on the dinner table. The other day I had the barbecue going and I thought I would try making a grilled greek salad and see how it would turn out.
I wanted something that would be a little more hardy so I decided to add Farro, a complex carbohydrate. I really love Farro, it’s an ancient grain, easy to cook with, and most importantly it’s extremely nutritious (I have some Farro facts below.🤓) You can substitute farro for rice or quinoa which makes a nice alternative if you want to switch things up.
This grilled salad is very easy to make, there’s just a few steps:
- cook the Farro (it’s very similar to cooking rice)
- chop your veggies and put them on skewers, then grill
- make your greek salad dressing
Those are the 3 big steps, so if you can handle doing that, you will breeze through making this really delicious dish. and I’m telling you it is incredible! 😍 As well, one of the big benefits of adding farro is for its high protein content which makes this dish a complete meal on it’s own – but of course if you want the additional protein, go for it! I added some barbecued chicken 🤗
- 3/4 c Farro (dry)
- 2 Bell Peppers, chopped into cubes
- 3-4 Small Zucchini, chopped to .5 inch thickness
- 1 small/medium Red Onion, chopped in cubes
- 20-30 Cherry Tomatoes
- 1/4 c Fresh Oregano Leaves, chopped
- 1/2 c Black Olives
- 1/4-1/3 c Goats Feta (or any Feta you like)
- Olive Oil
- Salt & Pepper
- Farro – cook farro as instructed on package, it’s very similar to cooking rice. You can cook in water or broth, I cooked my in Chicken Bone Both. This adds really good flavour and so much health!
- Start your BBQ, heat to medium.
- While the farro is cooking away, chopped all your veggies and put onto skewers. **keep the tomatoes on their own skewer because they only need to grill for a few minutes. Brush all veggies with olive oil and sprinkle with S&P.
- Chop the fresh Oregano and set aside.
- With the BBQ at medium heat, put all skewers on the grill except for the tomatoes.
- Grilled the skewers for about 8-10 minutes, then turn them, leave them grill for another 8-10 minutes.
- About 3-4 minutes before that veggies are fully cooked, put the tomatoes on the grill.
- ***BBQ heat may vary so once you can see that your veggies have softened, have nice grill marks and some crispy edges, remove from the grill and let sit for a few minutes.
- Once the Farro is finished cooking, remove from the pot and put into a large bowl so that it can begin to cool.
Ingredients for salad dressing:
- 3 tbsp Extra Virgin Olive Oil
- 1.5 tbsp Red Wine Vinegar
- 1.5 tbsp Balsamic Vinegar
- 1 tsp Dill, dry
- 1 Garlic Clove, minced
- 1 tsp Oregano, dry
- 1/4 tsp Sea Salt
- Juice form 1/2 Lemon
- Mix vigorously just before pouring over salad.
Finish the Dish:
- Once the Farro is warm (not hot), add the olives, fresh oregano, and all the veggies except for the tomatoes – stir together.
- Pour the dressing over the salad mixture, stir again until everything is coated.
- Top with the tomatoes and feta.
Nutrition – 1/2 cup serving – Cals 121 / Carbs 24.9g / Fat 0g / Pro 5-6g / Fiber 5-6g
What is this stuff and why eat it?
- It’s an “old world” wheat grain so this grain has been around for a very long time!
- Farro is high in fiber, higher than most popular grains that we consume. This is good for you digestive health, heart health, and helps stabilize blood sugar.
- It’s a good source of plant based protein.
- Contains a wide range of healthy antioxidants and good source of polyphenols which are thought to play a role in protecting against heart disease, strokes, and more.
- High in B vitamins, iron, zinc, magnesium just to name a few!
You can have this salad warm or cold so the leftovers taste every bit as yummy!
I really hope you will give this recipe a try, it’s delicious and SO incredibly nutritious. Let me know that you think!