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Farro Salad with Grilled Vegetables & Mozzarella

4.4/5 rating (5 votes)
Farro Salad with Grilled Vegetables & Mozzarella


  • 2 Italian zucchini
  • 1 red onion
  • Olive oil
  • Salt
  • Pepper
  • 1 clove of garlic
  • 10 cherry tomatoes
  • 1 celery stick
  • 10 cherry mozzarella
  • 3-4 leaves of fresh basil
  • 1 Tbsp of fresh Italian parsley
  • ¾ cup (200 gr.) of spelt (farro)
  • ¼ cup (60 gr.) of toasted chopped almonds


  1. Boil the spelt (farro) in salted water for about 18-20 minutes. Drain and rinse with cold water. Set aside.
  2. Wash the zucchini and slice lengthwise.
  3. Peel and slice the red onion into medium size rings.
  4. Sauté the onion in olive oil until browned with a little bit of salt and pepper.
  5. Repeat with the zucchini. Set the onion and zucchini aside.
  6. Slice the cherry tomatoes and the cherry mozzarella and add to the farro in a large bowl.
  7. Chop the celery finely and add to the salad.
  8. Add basil, parsley, olive oil, salt, pepper.
  9. When the zucchini and the onion have cooled down, chop them and add them to the spelt salad.
  10. Add the garlic (pressed) and some olive oil.
  11. Mix well and refrigerate for a couple of hours.
  12. Taste and add more salt or olive oil if necessary.
  13. Lightly toast the almonds and chop them.
  14. Add the almonds and serve.