Quick & Easy

Grilled Italian Vegetable & Farro Salad


A yummy vegetable and farro salad

Prep time:5 mins

Cook time:10 mins

Serves: 4


  • 1 cup farro wheat
  • 2 cups boiling water
  • 1 teaspoon salt
  • 300g chargrilled vegetables, diced (zucchini, eggplant, red capsicum, baby eggplant)
  • 1 cup fresh parsley leaves, finely chopped
  • Finely grated zest and juice of 1 lemon
  • 1 tomato, finely diced
  • 2 tablespoons Leggo’s Tomato paste
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, crushed
  • Basil leaves, to garnish


Step 1

Place farro in a saucepan, stir in boiling water and salt. Cook farro over a medium heat for 5 minutes, stirring occasionally. Remove from heat, cover with a lid and allow to absorb all the water (it will take approximately 5 minutes). Strain and rinse under cold water. Drain well.

Step 2

Place farro in a large bowl and toss together with the grilled vegetables, parsley, lemon zest and juice and diced tomato.

Step 3

Combine Leggo’s Tomato paste, oil, vinegar and garlic. Season to taste. Toss the dressing through the salad and serve garnished with basil leaves.

Tasty Tip!

Farro wheat is whole grain ‘emmer’ wheat and when cooked retains a chewy al dente sort of texture. It is available in specialty deli’s or food stores. It can be replaced with tabbouli.

Grilled Italian Vegetable  Farro Salad
Average user rating:
  • 4

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