Description
A vibrant, hearty salad with grilled summer vegetables, chewy farro, creamy feta, and a zesty basil vinaigrette. Packed with fresh flavors and textures, it’s a complete, nourishing meal perfect for warm days.
Ingredients
1 cup farro, uncooked
1 sweet corn, husked
12 cherry tomatoes
1 zucchini
2 cups arugula
8 oz feta cheese, crumbled
¼ cup olive oil
1 lemon, juiced
2 tbsp fresh basil, chopped
1 tbsp balsamic vinegar
1 clove garlic, minced
Salt and pepper to taste
Instructions
Cook farro according to package instructions (≈20 minutes). Set aside.
Preheat grill to medium-high (375°F). Grill corn, tomatoes, and zucchini until charred, ~5–7 minutes.
Toss farro with arugula, grilled vegetables, and crumbled feta.
In a bowl, whisk olive oil, lemon juice, basil, balsamic vinegar, garlic, salt, and pepper.
Pour dressing over salad; toss gently to combine.
Notes
Use halal-certified feta if required.
Grill veggies in advance for meal prep.
Store in an airtight container for up to 2 days.