Grilled summer squash is the star of the show in this easy, Italian-inspired grain salad.
Grilled chunks of summer squash are coated in the same dressing.
(If you’re able to’t find Marconas, opt for roasted, salted almonds.)
Photo:Victor Protasio
Let stand at room temperature for 30 minutes before topping and serving.
Drain and transfer to a large bowl.
Let cool for 10 minutes, stirring occasionally.
Whisk vinegar, salt, and 5 tablespoons oil in a large bowl until combined.
Add half of dressing to farro; toss to coat.
Preheat grill to medium-high (400F to 450F).
Brush squash with remaining 1 tablespoon oil.
Transfer to a cutting board and let cool for 5 minutes.
Cut squash diagonally into 1-inch pieces.
Place in bowl with remaining dressing; toss to coat.
Add almonds and cheese to cooled farro; toss to coat.
Spoon onto a platter in an even layer.
Top with squash, then with basil and more almonds and cheese.
2,000 calories a day is used for general nutrition advice.
