Farro & Salmon Salad with Grilled Summer Vegetables

5 oz Salmon – grilled or baked
5 oz prepared Farro (prepare according to package)
1/2-3/4 cup diced Grilled Summer Vegetables (see recipe)
1/4 cup Pine Nuts – toasted
2 fl oz Garlic Oregano Dressing (see recipe)
1 oz Feta Cheese
Salt & Pepper to taste

Grill or bake salmon and set aside. Prepare farro according to package instructions. Place pine nuts on a sheet tray and toast in 400 degree oven for 3-5 minutes. In a bowl toss prepared farro with vegetables, toasted pine nuts and salt & pepper. Place in a serving bowl and top with salmon. Drizzle with dressing and sprinkle with feta cheese. Makes – 1 serving

Grilled Summer Vegetables

1 pound fresh Eggplant sliced ½” thick on the bias
1 pound fresh Yellow Squash sliced ½” thick on the bias
1 pound fresh Zucchini sliced ½” thick on the bias
1 pound Red Bell Pepper cut into 2” squares
1 pound Red Onions cut into 2” squares
4 oz chopped fresh Garlic
1 oz chopped fresh Basil
1 oz chopped fresh Oregano
½ oz fresh Rosemary
1 cup Extra Virgin Olive Oil
Salt and Pepper to taste

In a large bowl combine herbs and oil; mix well. Add vegetables and toss well. Place vegetables on grill, season with salt & pepper and cook till tender. Makes – 5 pounds

Garlic Oregano Dressing

3/4 cup Canola Oil
3/4 cup Extra Virgin Olive Oil
1/4 cup Sherry Vinegar
1/4 cup Red Wine Vinegar
1/2 tbsp Dijon Mustard
Salt & Pepper to taste
2 tbsp chopped fresh Oregano
4 tsp chopped Garlic

Combine oils, vinegars, mustard, salt and pepper in a processor and blend well. Sauté chopped garlic till golden. Add oregano and garlic to mixture and puree till combined. Makes – 2 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.