The aroma of fresh basil and grilled vegetables wafts through the air as you prepare a vibrant Grain Salad Recipe, perfect for a light lunch or hearty side. In just under an hour, you’ll create a dish that bursts with flavor, thanks to the perfectly cooked farro and zesty basil vinaigrette.
This recipe is ideal for anyone looking to incorporate healthy, filling grains into their meal prep. It works wonderfully as a summer dish and can be easily stored for a quick take-along lunch. Plus, it allows you to enjoy the fresh flavors of seasonal produce, making it a fantastic choice for gatherings or family dinners.
Why You’ll Love This Recipe
- The farro provides a chewy texture that complements the crisp vegetables.
- A fresh basil vinaigrette brings a burst of brightness in every bite.
- Grilled corn adds a smoky sweetness that enhances the overall flavor.
- It’s versatile, allowing for seasonal swaps as desired.
What You’ll Need
Gather the following ingredients to make this delicious grain salad:
For the Salad
- ½ cup uncooked farro
- 2 medium zucchini, cut into spears
- 2 ears sweet corn, shucked
- 2 cups cherry tomatoes, halved
- 1 cup fresh arugula (more, if desired)
- ½ cup feta cheese
For the Dressing
- 1 cup fresh basil leaves, packed
- ¼ cup + 2 tablespoons extra light olive oil
- 2 teaspoons rice vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon shallot, minced
- ⅛ teaspoon lemon zest
- ⅛ teaspoon kosher salt (more to taste)
- ⅛ teaspoon ground black pepper
For Grilling
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Use more arugula if you prefer a leafier salad.
Substitutions & Swaps
- Farro can be substituted with quinoa or barley.
- Feta cheese may be replaced with goat cheese.
- Fresh basil can be swapped with parsley for a different flavor.
- Arugula can be substituted with baby spinach.
How to Make It
Create this delightful salad with these simple steps:
Cook Farro
Add 4 cups water to a medium saucepan; bring to a boil. Rinse ½ cup uncooked farro. Add farro to boiling water, return to boil then reduce to a simmer for 25-30 minutes. Drain off excess water.
Make Basil Vinaigrette
In a small blender or food processor, add 1 cup fresh basil leaves, ¼ cup + 2 tablespoons extra light olive oil, 2 teaspoons rice vinegar, 1 teaspoon garlic, 1 teaspoon fresh lemon juice, 1 teaspoon shallot, ⅛ teaspoon lemon zest, and ⅛ teaspoon kosher salt. Blend until smooth and adjust seasoning if necessary.
Grill Veggies
Drizzle zucchini and corn with 1-2 tablespoons extra virgin olive oil and rub to coat. Sprinkle with 1 teaspoon kosher salt and ¼ teaspoon ground black pepper. Grill corn and zucchini over medium-high heat until slightly charred — zucchini for 3-5 minutes, flipping halfway, and corn for 8-12 minutes, rotating occasionally. Transfer to a cutting board and dice zucchini into bite-sized pieces while cutting kernels away from the cob.
Make Salad
In a large bowl, combine cooked and drained farro, 2 cups cherry tomatoes, 1 cup fresh arugula, zucchini, corn, and ½ cup feta cheese. Drizzle basil vinaigrette over the top and toss to combine. Serve and enjoy!
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: no, it loses texture when frozen.
Reheat: enjoy cold or at room temperature; no reheating needed.
Tips for Best Results
- Make sure to clean grill grates to prevent sticking.
- Adjust the vinaigrette ingredients to suit your taste preferences.
- For an added protein boost, consider adding grilled chicken or chickpeas.
- Serve immediately after preparation for the freshest flavors.
Serving Suggestions
- Pair with grilled chicken or fish for a complete meal.
- Serve at summer picnics or potlucks for a refreshing option.
- Enjoy as a light lunch with a glass of white wine.
