Home » Vegetarian salad with Grilled Zucchini

Vegetarian salad with Grilled Zucchini

by Ada Parisi
5 min read
Insalata vegetariana di farro

Spelled salad with grilled vegetables, Vegan recipe: cold pasta salad, rice or cereals are a classic Italian summer kitchen, when it is hot, you sweat and your appetite decreases. But with a cold plate everything is resolved, even more so if it is easy to prepare and inked by bring to the table. Hence the vegetarian salad of farro with grilled zucchini, carrots, corn, golden raisins and chopped herbs. If you are vegan or have friends who do not eat animal derivatives, try to peek into my VEGAN RECIPES to find something that will interest you. Not only soups or pasta dishes, but also sweets like GELI FRUIT SICILIANI, naturally vegan, easy to prepare and delicious.

Make it in abundance because more rests more is good. I eat a vegetarian salad of farro to remain light, But if you want to make it a tasty dish, Add tuna or mackerel in oil or, If you prefer the cheese, feta cubes.

And do not forget to have a look at all my OF SALAD RECIPES PASTA AND RICE, where you will find the recipe for classic RICE SALAD traditional and beloved, but also many original recipes, delicious and creative. If you like, follow my channel YOUTUBE, where you'll find many delicious recipes and cooking video tutorials. And now I wish you good day.

Insalata vegetariana di farro


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


400 grams of farro (wheat or barley or if you prefer)
150 grams of canned corn
7 Zucchini
3 carrots
80 grams of golden raisins in South Africa
1 bunch mixed herbs (Marjoram, lemon thyme, oregano)
salt and pepper
extra virgin olive oil as required
Balsamic vinegar as required


Vegetarian salad with Grilled Zucchini

To prepare spelt salad, but you can also use other cereals such as barley or wheat, you have to boil the farro in salted water, drain it al dente and put it in a bowl condendolo with extra virgin olive oil and allow it to cool at room temperature. Soak the raisins in warm water and rinse the corn under running water.

While spelt cools, wash Zucchini and cut into slices about 3 mm thick and grill over high heat in a pan slightly greased with oil for a few minutes so they stay crunchy. Put them in a bowl with a little olive oil and salt. Peel the carrots, cut them in half, then into sticks and then into cubes and toss in a pan with a little oil for a few minutes: even carrots must be crispy and cooked to be salty.

Chop the herbs and add the chopped with spelt flour. Add the corn, the zucchini, carrots and raisins. Season with salt and pepper liberally. Serve the spelt salad with grilled zucchini garnishing it with a few drops of balsamic vinegar and a few leaves of aromatic herbs.

MATCHING: For this recipe with vegetables we suggest a beer just as fresh and drinkable, Citrus flavors, yeast and apricots, with a very soft foam. We chose Isaac (5% ABV.) produced by the Piedmontese brewery Baladin.

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Paul August 22, 2013 - 00:11

Hi… lovely recipe! How do you present it that way? I tried but falls immediately… sigh! give me some advice?

Sicilians creative in the kitchen August 22, 2013 - 11:35

Hello Paul. Welcome to the blog. Use a lightly oiled cookie cutters, make a beautiful pressure and wait a few minutes before unmould. Hello. ADA

Jeanne- Gourmandia August 14, 2013 - 11:16

Here is another recipe “absolutely right”! I opt for the feta; We should tell the Greeks who insist to match only the salad…. (I just got back from there…). Kisses

Sicilians creative in the kitchen August 14, 2013 - 12:39

Hello Joan, Thanks. I agree: feta cheese is a product that adapts well to many preparations. ADA

Valentina August 11, 2013 - 21:05

Hi Ada :) Good spero… If then there are also the zucchini which I love… perfect! :D Congratulations and a big kiss, good week! :**

Sicilians creative in the kitchen August 11, 2013 - 22:38

Thank you vale!a hug!

annaferna August 11, 2013 - 07:21

Hello dear
great summer dish and inviting! the only thing is that to me just the zucchini doesn't remain crisp for + a few minutes ^_^ been to a method?

Sicilians creative in the kitchen August 11, 2013 - 11:56

Hello Annie! Watch, I bake it very little and not salo except at the moment of serving. So generally remain crunchy, try a little…. big kisses


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