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  • Writer's pictureIsabella Akshay

Farro Salad with Minty Grilled Zucchini & Red Onions

Summer is the perfect time to enjoy light and fresh salads that celebrate the bounty of the season. One such delightful dish is Farro with Minty Grilled Zucchini and Red Onions.

This salad combines the nutty flavor of farro with the freshness of mint and basil, the sweetness of sautéed red onions, and the tanginess of lemon, creating a harmonious blend of flavors reminiscent of Sicily.

Here’s how you can make this vibrant and nutritious summer salad.


200 grams farro (spelt)

Juice of 1/2 lemon

2 medium zucchinis, cut into large chunks

1 large red onion, thinly sliced

15 grams fresh mint leaves, chopped

15 grams fresh basil leaves, chopped

50 grams black olives, pitted and halved

45 milliliters olive oil, divided

15 grams capers

30 grams pine nuts, toasted (optional)

20 grams raisins (optional)

Salt and pepper to taste


1. Prepare the Farro: The night before, rinse the farro and place it in a bowl. Cover with water and add the juice of half a lemon along with the squeezed lemon half. Let it soak overnight.

2. Cook the Farro: The next day, drain the soaked farro and discard the lemon half. Place the farro in a pot with fresh cold water, bring to a boil, and cook for about 5 minutes. Once cooked, drain and set aside.

3. Grill the Zucchini: Preheat your grill or grill pan over medium-high heat. Brush the zucchini chunks with 15 milliliters of olive oil and season with salt and pepper. Grill the zucchini for about 2-3 minutes on each side until tender and slightly charred. Remove from the grill and let cool.

4. Sauté the Red Onions: In a large skillet, heat 15 milliliters of olive oil over medium heat. Add the thinly sliced red onions and sauté until soft and caramelized, about 10 minutes. Remove from heat and set aside.

5. Assemble the Salad: In a large mixing bowl, combine the cooked farro, grilled zucchini, and sautéed red onions. Add the chopped mint, basil, black olives, capers, toasted pine nuts, and raisins.

6. Dress the Salad: Drizzle the remaining 15 milliliters of olive oil over the salad. Add the juice of the remaining half lemon. Season with salt and pepper to taste. Toss everything together gently to combine all the flavors.

7. Serve: Transfer the salad to a serving platter or bowl. Garnish with additional mint and basil leaves if desired. Serve immediately or chill for a couple of hours to allow the flavors to meld together.

This Farro with Minty Grilled Zucchini and Red Onions salad is not only visually appealing with its mix of greens and purples but also packed with nutrients and robust flavors.

The combination of chewy farro, fresh herbs, zesty lemon, capers, and the crunch of pine nuts creates a delightful contrast in every bite.

Enjoy this Sicilian-inspired dish as a main course or a side dish for your summer gatherings.

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