Bring a medium pot of salted water to a boil. Roughly chop the
Fresh Basil (1/4 cup)
. Julienne the
Fresh Mint (2 Tbsp)
. Halve the
Yellow Cherry Tomatoes (1 cup)
Kalamata Olives (1/2 cup)
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 (1 bunch)
. Drain water from farro, and return it to the pot.
Cover with the lid, and let rest 10 minutes. Fluff with a fork, and allow farro to cool. Meanwhile, slice
Red Bell Pepper (1)
Summer Squash (1)
Red Onion (1)
lengthwise into about half inch thick slices.
Heat grill to a medium high heat, about 400-425 degrees F (200-220 degrees C). Brush vegetables and
Green Beans (2 cups)
Olive Oil (3 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
them. Add vegetables to grill, laying them perpendicularly on grates.
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.
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.
In a glass measuring cup, add garlic, zest and juice from
Lemons (1 1/4)
Olive Oil (1/2 cup)
Dijon Mustard (1 Tbsp)
. Whisk to combine. Pour dressing over the salad. Add fresh mint and fresh basil. Toss to combine. Serve, and enjoy!