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
- 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.