Cooking Instructions
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Step 1
Bring a medium pot of salted water to a boil. Roughly chop the
Fresh Basil (1/4 cup)
. Julienne the
Fresh Mint (2 Tbsp)
. Zest the
Lemon (1)
. Halve the
Yellow Cherry Tomatoes (1 cup)
and
Kalamata Olives (1/2 cup)
.
Step 2
Add
Farro (1 cup)
to boiling water, and reduce heat to medium low. Cook 28-30 minutes. Mince the
Garlic (2 cloves)
. Cube the
Feta Cheese (1 cup)
and thinly slice the
Scallions (2)
. Drain water from farro, and return it to the pot.
Step 3
Cover with the lid, and let rest 10 minutes. Fluff with a fork, and allow farro to cool. Meanwhile, slice
Red Bell Pepper (1)
,
Zucchini (1)
,
Summer Squash (1)
, and
Red Onion (1)
lengthwise into about half inch thick slices.
Step 4
Heat grill to a medium high heat, about 400-425 degrees F (200-220 degrees C). Brush vegetables and
Green Beans (2 cups)
with
Olive Oil (3 Tbsp)
. Lightly
Salt (to taste)
and
Ground Black Pepper (to taste)
them. Add vegetables to grill, laying them perpendicularly on grates.
Step 5
Grill on each side, about 4-5 minutes, until slightly tender, but still firm with a nice char on them. Transfer vegetables to a cutting board, or baking sheet. Allow to cool before handling.
Step 6
Cut grilled vegetables into 1/2 inch dice, and transfer to a large bowl. Add farro, yellow cherry tomatoes, olives, scallions, and feta cheese. Toss to combine.
Step 7
In a glass measuring cup, add lemon zest, garlic,
Lemon Juice (1/4 cup)
,
Olive Oil (1/2 cup)
, and
Dijon Mustard (1 Tbsp)
. Whisk to combine. Pour dressing over the salad. Add fresh mint and fresh basil. Toss to combine. Serve, and enjoy!
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