Print Recipe

Layered Farro Salad with Grilled Summer Veggies

Mixing the best flavors of the Mediterranean, this healthy and satiating summer salad in a jar is the perfect lunch to-go.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salads
Cuisine: Vegetarian
Servings: 2
Author: The Awesome Green


  • 1/2 cup farro uncooked
  • 2 tbsp home made pesto
  • 17 oz mixed cherry tomatoes yellow and red
  • 1 big ripe tomato diced
  • 1 red pepper cut into slices
  • 1 onion cut into quarters
  • 1 celery stalk
  • 5 champignon mushrooms
  • 1 carrot cut into slices
  • 1/2 tsp ground cumin
  • 1/2 tsp red chili flakes
  • 1/2 cup good quality feta cheese
  • 1 spring fresh rosemary
  • For the dressing
  • 4 tsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 garlic clove minced
  • Pinch sea salt
  • 1 tsp sumac
  • 1 small bunch fresh parsley finely chopped
  • 5-6 leaves fresh mint chopped


  • Add the farro grains into a medium sauce pot, add 1&1/2 cups purified water, drizzle olive oil, salt, cumin and the rosemary spring, bring to boil over medium heat, then cover with a lid and simmer over low heat until the grains are cooked, about 20 minutes. Set aside.
  • Heat the grill.
  • In a medium bowl add the cherry tomatoes red pepper, onion, celery, mushrooms, carrots, drizzle with olive oil, season with salt, cumin and chili, and toss to coat evenly.
  • Grill the veggies, then transfer into a bowl.
  • In a small bowl mix the dressing ingredients.
  • To assemble the salad, pour evenly the dressing into the jars, add a layer of cooked farro, a tablespoon pesto, a few grilled veggies, diced fresh tomato and crumble feta cheese.
  • Lid the jar and shake before serving.