Vegetarian Gyro Salad

24 06 2012

We enjoyed a Greek festival this weekend, which kicked off at a house party with Greek appetizers and drinks. I brought this deliciously fresh Greek salad which was a perfect complement to the other goodies we feasted on. Opa!

I had never cooked with farro, but now I can say I have! It’s a hearty ancient European grain with a nutty flavor. You can either find it in the ethnic food aisle or at a local import market, which is where I found it. Make sure to buy the semi-pearled kind since it requires less work and cooks faster.

Vegetarian Gyro Salad

The following serves 6 (compliments of Cuisine at Home):

  • 1 and 1/2 cups semi-pearled farro
  • 1 zucchini, halved
  • 4 pitas or flatbread (7-inch)
  • 2 lemons, halved
  • 1 cup halved grape tomatoes
  • 1 cup peeled, seeded and diced cucumber
  • 1/2 cup diced yellow bell pepper
  • 1/2 cup crumbled feta cheese
  • 1/3 cup sliced pepperoncini
  • 1/3 cup pitted, halved kalamata olives
  • 1/4 cup diced red onion
  • 1/3 cup olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp minced fresh garlic
  • 2 tsp dijon mustard
  • Salt and pepper to taste

Preheat grill to medium-high.

To make the red wine vinaigrette: Whisk together 1/3 cup olive oil, 3 Tbsp red wine vinegar, 1 Tbsp minced fresh garlic, and 2 tsp dijon mustard in a small bowl. Season with salt and pepper to taste.

Prepare farro according to package directions, then rinse and drain. In my case, the package I used didn’t have good directions. So I cooked the farro in a pot of salted boiling water for about 13-14 minutes (thanks Google!).

Brush zucchini and pitas with some of the red wine vinaigrette. Grill zucchini, covered, until tender, 5 minutes. Grill pitas until toasted, and lemons until browned. Remove from grill and let cool. Once cool enough to handle, dice zucchini.

Combine tomatoes, cucumber, bell pepper, feta, pepperoncini, olives and onion in a large bowl. Add farra, diced zucchini and remaining vinaigrette; toss to coat. Cut pita into wedges and add to salad. Serve with lemon halves – or add the juice of the lemons right to the salad, which is what I did.




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