Greekish Farro Salad

A hearty, char-grilled grain salad with Mediterranean vibes — perfect for late summer picnics or easy lunches.

Ingredients

• 1 cup cooked farro (from about 1/2 cup dried)

• 2 ears corn, 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 olive oil

Instructions

1. Cook the Farro
   Cook the farro according to package directions. Set aside 1 cup of cooked farro for the salad.

2. Grill the Vegetables
   Cut zucchini lengthwise into halves, then quarters. Drizzle with 2 tablespoons olive oil and season with salt. Rub corn with remaining 1 tablespoon olive oil and salt.
   Grill on medium-high heat until nicely charred, turning occasionally. Let cool, then dice the zucchini and cut kernels off the corn cobs.

3. Make the Dressing
   In a small bowl, whisk together the garlic, oregano, mustard, vinegar, and olive oil until well combined.

4. Assemble the Salad
   In a large bowl, combine farro, zucchini, and corn. Toss with half the dressing.

5. Finish the Salad
   Add feta, olives, and peperoncini. Drizzle with remaining dressing and toss again.

6. Serve
   Serve immediately and enjoy!