Summer barbecues are the loveliest way to spend time with family and friends.  Heat up the grill, turn on the tunes and light the citronella candles for the perfect backyard night.  And this farro side dish is a great addition to your dinner menu.  It is a delicious and healthy accompaniment to any grilled steak, fish or chicken!

Farro is an ancient wheat grain that contains a great amount of fiber and protein.  It’s shaped similarly to orzo, but has a nuttier taste and texture like brown rice or barley.

So use up your farmer’s market vegetable purchases and whip up this healthy, tasty farro salad that will please any crowd.

Balsamic Farro Salad With Grilled Vegetables and Kale

A delicious and healthy side dish that will please any crowd!

Course Side Dish
Cuisine Vegetarian and Vegan
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings



  • 1/4 cup balsamic vinegar
  • 1 teaspoon dijon mustard
  • 3 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon fresh flat-leaf parsley chopped
  • 1 teaspoon fresh rosemary chopped
  • kosher salt
  • freshly ground black pepper


  • 3 tomatoes chopped
  • 2 cups kale leaves chopped
  • 1 large head broccoli chopped
  • 1 zucchini chopped
  • 1 onion chopped
  • 8 ounces farro


  1. To make dressing, whisk together vinegar, mustard, garlic and oil.  

  2. Stir in fresh herbs.

  3. Season with salt and pepper.  Set dressing aside.

  4. Preheat oven to 375 degrees.  

  5. Place broccoli, zucchini and onion on cookie sheet lined with tinfoil.  Toss with 1 tablespoon extra virgin olive oil, salt and pepper.

  6. Roast in oven for about 45 minutes or until vegetables are soft and brown.

  7. While vegetables are roasting, make farro according to package directions.

  8. Place tomatoes and kale in large serving bowl.

  9. When farro is ready, drain it and add it to the serving bowl with tomatoes and kale.  Toss to wilt kale.

  10. When roasted vegetables are done, add them to the serving bowl.  

  11. Toss farro, tomatoes, kale, and roasted vegetables with dressing.  Serve at room temperature.

Recipe Notes

This salad can be made and prepared about an hour before serving to let the flavors meld.

Substitute spinach for the kale if you prefer.

Feel free to substitute any type of roasted vegetables that you like!

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