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Balsamic Farro with Mozzarella, Tomatoes, and Green Beans
with zucchini spears

Active: 40 minTotal: 40 min

Summer flavors are in every component of this meal, whether you cook it on the grill or stovetop / oven.
Smarts: Much of the time and dishes come from preparing the farro, so do the prep steps ahead of time if at all possible. You can even cook the zucchini ahead of time for a no-cook meal on the night you're serving it.

Tags

Ingredients

Servings:
4
Metric
Zucchini Spears:
  • Zucchini - 1 lb, sliced into spears
  • Oil, cooking - 1 Tbsp
  • Italian seasoning - 1 tsp
Balsamic Farro with Mozzarella, Tomatoes, and Green Beans:
  • Farro, semi-pearled / husked and uncooked - 1 1/4 cup
  • Green beans - 1 lb, 2" / 5 cm pieces
  • Tomatoes, cherry or grape - 1 cup, halved
  • Mozzarella, fresh - 5 oz, small cubes
  • Balsamic Vinaigrette (ingredients listed separately) - ~6 Tbsp
  • Basil - 8 leaves, chopped
  • Pine nuts - 3 Tbsp
Balsamic Vinaigrette:
  • Vinegar, balsamic - 2 Tbsp
  • Maple syrup - 1 tsp (sub honey)
  • Mustard, Dijon - 2 tsp
  • Oil, cooking - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Farro - (If making Wednesday night’s meal, cook farro for that night at the same time. You’ll use about 2/3 of the total amount tonight and 1/3 on Wednesday.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  2. Green beans - Chop green beans into 2” / 5 cm pieces. Place in a microwave safe bowl and cover with a damp paper towel. Microwave on high until green beans are tender, 3 to 4 minutes. (Can be done up to 5 days ahead)
  3. Make vinaigrette - (Double if making Tuesday’s meal.) Whisk together vinegar, maple syrup, and mustard. Add oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
  4. Zucchini / Tomatoes / Cheese - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  5. Make balsamic farro - Combine farro (reserve portion for Wednesday if cooked at the same time), tomatoes, green beans, and cheese. Add vinaigrette (reserve half if doubled) and toss to combine. (Can be done up to 2 days ahead)
  6. Basil - Chiffonade basil.

Make

  1. If cooking on a grill: Heat a grill to 450F / 232C, keeping one part over direct heat and one part over indirect heat.
  2. Brush or toss zucchini spears with oil (portion for zucchini). Season with Italian seasoning and some salt.
  3. {grill}: Place zucchini spears over direct heat. Cook, turning to sear on all sides, until golden brown. Transfer to indirect heat and continue cooking with the lid closed until zucchini is tender.
  4. If cooking on the stovetop: Heat a skillet over medium heat. Add pine nuts and toast, stirring constantly, until just starting to turn golden, ~3 minutes. Set aside and return pan to heat. Brush with some cooking oil and place over medium-high heat. Add zucchini and sear on all sides for 2 to 3 minutes per side, until golden brown and tender.
  5. Add basil to balsamic farro. Stir everything to combine. Taste and season with some salt and pepper. Top with pine nuts.
  6. Serve balsamic farro with zucchini spears on the side. Enjoy!

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Reviews

This meal has 24 reviews

Like others, I chopped up the zucchini and cooked it in with the rest of the dish. I made way too much of this and it turned out to be a good thing as the flavors were wonderful and it reheated well. I toasted a mix of other nuts instead of using pine nuts and it worked out fine.

By: Angela
Posted: Sep 11, 2019
Diet: Vegetarian

I liked this, but I also did it a little different. Rather than making the zucchini separately, I chopped it up and cooked it as part of the main. It worked really well. In fact, I think it worked better than the green beans did. I love green beans but I don't think they work well as part of the farro. I'd probably skip them or make them as the side next time.

By: Chelsea
Posted: Jul 13, 2019
Diet: Vegetarian

This is the best cook smarts meal ever in the history of the universe.

By: Melanie
Posted: Jul 10, 2019
Diet: Original

Delicious and super easy to make

By: Christine
Posted: Jul 09, 2019
Diet: Gluten-free

Classic! and I grilled :) Yea me.

By: Karen
Posted: Jul 09, 2019
Diet: Paleo

I let the pork marinate for a full day and it came out really tender and flavorful - I'll definitely make this again! The farro salad was great too - it's always fun to learn a new and tastier way to serve a relatively plain food!

By: Melissa
Posted: Jul 08, 2019
Diet: Original