Outdoor Entertaining

Farro Saladwith Grilled Summer Vegetables This savory and substantial summer salad is filled to the brim with colorful grilled vegetables and chewy farro, and dressed with a chimichurri-inspired garlic and fresh herb dressing. The dressing pairs well with grilled protein—like chicken or steak—so go ahead, make a double batch and use it as a marinade!

INGREDIENTS 2 cups Bob’s Red Mill ® Organic Farro 2 tsp Kosher Salt 1 medium Red Onion, sliced into rounds 1 lb Asparagus, woody ends removed 1 Yellow Squash, sliced into planks 1 Zucchini, sliced into planks 2 ears of Corn (6–7 inches each) 2 Bell Peppers, sliced into thick strips

½ cup Cherry Tomatoes 1 cup fresh Parsley, packed 1 cup fresh Cilantro, packed 2 cloves Garlic 1 medium Jalapeno, seeded ¼ cup Red Wine Vinegar ½ cup Olive Oil Salt and Pepper to taste 3 cups Arugula 4 oz Feta Cheese

INSTRUCTIONS • Bring 2 quarts water and salt to a boil in a large pot. Rinse farro and add, return to a boil, then reduce the heat to medium-high and boil uncovered until soft, about 30 minutes. Drain and set aside. • Grill onion, asparagus, squash, zucchini, corn and bell peppers over medium-high heat until lightly charred, about 15 minutes. Cut the corn off the cob and slice the cherry tomatoes in half. • In a blender or food processor, blend together parsley, cilantro, garlic, jalapeno, vinegar and olive oil to create the dressing. Add salt and pepper to taste. • In a large bowl, toss together farro, arugula and half of the dressing. Arrange vegetables on top, and top with remaining dressing and crumbled feta cheese. Serve chilled or at room temperature. Makes 6 servings.

BOB’S RED MILL E-BOOK | OUTDOOR ENTERTAINING