Farro and Grilled Vegetable Salad with Herbs

Instructions

1. Cook the farro according to the directions on the package. Drain any excess water and allow to cool to room temperature. You should have about 2 cups of cooked farro. 
2. Slice the zucchini lengthwise into ¼ inch thick planks. Slice the onion into ¼ inch thick rounds. Brush both sides of the zucchini and onion with 1 tablespoon of the olive oil and sprinkle with ¼ teaspoon of the salt.
3. Preheat a grill or grill pan to medium-high. Grill the zucchini and onion until they are tender and grill marks have formed, about 4 minutes per side. Allow to cool. (The farro and grilled vegetables may be made up to 3 days ahead and stored in the refrigerator in an airtight container.)
4. Cut the grilled zucchini and onion into bite-sized pieces. Place them in a large bowl with the cooked farro, tomatoes, dill, parsley, remaining extra-virgin olive oil, lemon juice, the remaining ½ teaspoon salt, and the black pepper. Toss to combine.
5. Serve warm, room temperature, or chilled as a side dish, or pair with grilled salmon or chicken as a main course.