Grilled Zucchini & Farro Salad with Basil Vinaigrette
1 cup cooked farro
Sea salt and pepper
1 pinch crushed red pepper flakes
1 cup cubed feta cheese
1 1/2 cups cherry tomatoes, halved
1 cup quick roasted tomatoes (recipe follows)
1 cup green beans, blanched and cut in half
2 Tbl Extra Virgin Olive oil
¼ cup fresh herbs, chopped (parsley, chives, basil, tarragon)
3 zucchini or yellow summer squash, halved
kosher salt and pepper
1/2 cup basil vinaigrette (recipe follows)
Bring a large pot of salted water to a boil. Cook the farro according to package directions until al dente. Drain the farro and toss with 2 Tbl basil vinaigrette. Stir in the feta, green beans, herbs and tomatoes.
Meanwhile, pre heat the grill to medium high heat. Toss the zucchini with the remaining 2 tablespoons olive oil, salt, and pepper. Grill the for 3-5 minutes per side or until light char marks appear.
Arrange the zucchini on a platter and brush evenly with basil vinaigrette. Spoon the farro salad over the zucchini. Serve warm or at room temperature.
2 cups packed basil leaves
1 clove garlic, minced
2 Tbl minced shallot
2 tsp fresh lemon juice
2 tsp White or Lemon Balsamic Vinegar
½ tsp salt
½ cup Basil Extra Virgin Olive Oil
Freshly ground black pepper to taste
Place the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil, and pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary.
Note-vinaigrette will keep in a jar or container in the fridge for up to 5 days.
Quick Roasted Tomatoes
1-8 oz. packaged cherry tomatoes
½ cup basil leaves, packed
2 rosemary sprigs
3 garlic cloves, sliced thin
¼ cup Balsamic Vinegar
2 tsp brown sugar
½ tsp salt
Preheat oven to 400°F. Combine all ingredients in a casserole dish. Bake for 20-30 mins or until tomatoes burst and sauce is thick and syrupy.