Greekish Farro Salad
- 1 cup cooked farro
- 2 ears corn on the cob, husked
- 2 zucchini, diced
- 3 tablespoons olive oil, divided
- Salt, to taste
- Pepper, to taste
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives, pitted and halved
- 4 peperoncini, sliced thin
For the Dressing:
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- 1/4 cup good quality olive oil
- Cook the Farro
Cook the farro according to the package directions. You’ll need 1/2 cup dried farro to yield 1 cup of cooked farro for this dish. Set aside.
- Grill the Vegetables
Cut the zucchini lengthwise into halves, then cut each half into quarters so you have 4 long pieces. Drizzle with 2 tablespoons of olive oil and season with salt. Rub 1 tablespoon of olive oil onto the corn and season with salt.
Heat your BBQ or grill pan to medium-high. Grill the zucchini and corn, turning occasionally, until both are nicely charred. Remove from the grill and set aside to cool. Once cool enough to handle, cut the zucchini into bite-sized pieces and remove the corn kernels from the cob. Set both aside.
- Make the Dressing
In a small bowl, combine the minced garlic, dried oregano, Dijon mustard, red wine vinegar, and olive oil. Whisk together until well combined.
- Assemble the Salad
In a large serving bowl, combine the cooked farro, grilled zucchini, and corn. Pour half of the dressing over the ingredients and toss to combine.
- Finish the Salad
Add the crumbled feta, olives, and sliced peperoncini. Drizzle with the remaining dressing and toss again to combine.
- Serve
Serve immediately and enjoy!