Grilled Vegetable and Farro Salad

By AzWench

I love farro and it is great in salads.

Ingredients

• Dressing:
• 2 yellow squash, washed and cut into length wise strips
• 2 zucchini, washed and cut into length wise strips
• 1-2 T. Extra Virgin Olive Oil
• 2-4 cobs corn
• 2 lbs Peruvian potatoes
• 1 cup artichoke heart pieces
• 3 cups cooked farro
• 18 year old balsamic vinegar
• Extra virgin olive oil
• 1 T. fennel
• 1 T. rosemary
• 1 T. oregano
• Salt & pepper

Details

Adapted from chefbrad.com

Preparation

Step 1

Start by tossing the squash and zucchini with oil in a bowl and season with salt and pepper. Grill on an outside gas grill or using a grill pan on stove top until slightly tender and have good color on them. Coat corn cobs with oil and salt and pepper, and grill as well or roast in a 500 degree oven till golden brown. Cut the kernels off of the cob and put them in a large mixing bowl. Dice squash and zucchini into chunks and add to corn. Steam the potatoes for 8-10 minutes until fork tender. Add them to bowl along with the artichokes and farro. Add all of the dressing ingredients on top and stir until coated.