Farro Salad with Grilled Vegetables & Comté | culture: the word on cheese
This farro salad—a mix of summer’s best vegetables that have been grilled, chopped, and mixed with a handful of grated Comté—makes for great leftovers
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Cooking tools:
- Grill
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Grater
- Tongs
- Saucepan
- Colander
- Kitchen scale
- Serving bowl
- Spoon
- Oven mitt
Ingredients
- 1 tablespoon sherry vinegar
- 1 tablespoon olive oil
- 2 teaspoons honey
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 2 sweet peppers (5 ounces, cut into 3-inch strips)
- 1 ⁄2 medium eggplant (7 ounces, sliced crosswise into 1-inch rounds)
- 1 medium zucchini (7 ounces, sliced into 1-inch planks)
- 3 scallions
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 ⁄2 cup farro (cooked according to package directions and cooled)
- 2 ounces Comté (coarsely grated (3⁄4 cup))
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