Grilled Summer Squash with Farro & Greens
1 10oz package of organicgirl 50/50! salad mix
2 cups farro (yields 4 cups cooked)
1-2 lbs. Local summer squash (any varieties)
1 Euro cucumber, chopped
2 cups fresh basil, thinly sliced
1 ½ cups mixed olives
1 medium red onion, chopped
3 cloves garlic, minced
1/3 cup olive oil
1/3 cup of red wine vinegar
Salt & pepper, to taste
To cook the farro: Sort through and discard debris, rinse and drain the grain. For every 1 cup of farro, cook with 3 parts liquid using chicken or veggie broth, or simply seasoned water. Bring to simmer, cover and cook until tender, about 25 minutes. Drain and set aside to let cool to room temperature. In a small bowl, whisk dressing ingredients together with a fork. Set aside.
Meanwhile, heat up your grill. Slice squash and toss in a medium bowl with olive oil, salt & pepper. Grill until cooked through and set aside.
Once farro has cooled, toss with cucumber, basil, mixed olives red onion and dressing.
To serve: Place 50/50 greens mix on plate, top with farro salad and add slices of grilled summer squash on top of the farro or line up along the outer edge of the plate. Get creative!
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To enter, check out Earl’s Organic’s Pinterest board for details on organicgirl’s “Summer Supercharge” giveaway to win a free year of organicgirl greens plus a Fitbit®!