Farro with Grilled Zucchini Ricotta Salata and Basil is a great summer side dish with lots of flavor and veggie goodnessby Life Currents http://lifecurrentsblog.com

Farro with Grilled Zucchini, Ricotta Salata, and Basil

Servings 4
Author Debi


  • ½ large sweet yellow onion peeled and trimmed
  • 2 large zucchini trimmed, halved lengthwise
  • 1 tablespoon olive oil
  • Coarse kosher salt
  • Freshly ground black pepper
  • ½ cup uncooked farro
  • 1 tablespoon fresh basil cut into chiffonade
  • 2 tablespoons grated ricotta salata or Myzithra


  1. Place onion half in a small microwavable bowl with a small amount of water, about 2 tablespoons. Cover the bowl with a plate set upside down over the bowl, and microwave 2-3 minutes until the onion is softened.
  2. Preheat grill to medium-high heat, or if cooking on the stove top, preheat grill pan over high heat. Brush the cut side of the zucchini and both sides of the onion with oil. Grill veggies until tender-crisp and grill marks start to show, about 4 minutes per side for the zucchini, and 5 minutes per side for the onion. Transfer to a cutting board, and cut the veggies into ½-inch pieces. Place in large bowl, and sprinkle with salt and black pepper.
  3. Following the package directions, cook farro in boiling water until just tender but still firm to bite. Drain. Add farro to zucchini mixture, lightly tossing to combine. Top farro and veggies with chopped basil and grated ricotta salata. Serve hot or at room temperature.