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Mediterranean Vegetable Salad

IMG_451788716I discovered this salad at Bravo Cucina Italiana, a franchise Italian restaurant here in Omaha. It’s the only thing I order there, so I looked up the menu, bought all the ingredients and made it at home and it came together nicely. If we have it as a main course I add grilled chicken or salmon to it, but I prefer it as a side salad.

Mediterranean Vegetable Salad

1 zucchini

1 small bunch asparagus

1 red pepper

1 bag mixed salad greens

1 tomato

1/2 c orzo

1/2 c farro

4 c vegetable broth

1/4 c pine nuts

3 oz feta

Italian Vinaigrette (I use Marzetti)

balsamic glaze

Chop the zucchini, asparagus and peppers to similar size, wrap in aluminum foil with some olive oil and grill on high until you see sear marks on the vegetables. While grilling, heat one skillet with grapeseed oil on medium high heat and one with 4 cups of vegetable broth on medium heat and cook the farro in the oil and orzo in the broth for about ten minutes.  Fill a salad bowl with mixed greens and tomatoes, grilled vegetables and grains, pine nuts and feta and carefully mix together. Pour the dressing over the top and drizzle the balsamic glaze over all of it.

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4 responses »

    • You’ve got to try it! Let me know if you do!

      Reply
      • Hi. I love this at Bravo. Questions though. How many does the recipe serve, how much grape seed oil, and is this toasting the farro? When I didn’t know how much oil, I googled to see how much in other sites. None instructed to use oil but to soak and then boil. Thoughts?

      • Hi, great question, I didn’t mean to be so vague! I probably use 1T of grape seed oil in the skillet, maybe two if it seems dry. I don’t measure, more go by feel. This is to toast the farro, and can take longer than cooking the orzo, especially if you keep the heat low, which I recommend. Let me know if you think it’s as good as the restaurant version, it is just right for me!

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