Ingredients

• 2 cups Organic Farro (208 g)
• 2 tsp Kosher Salt
• 1 medium Red Onion, sliced into rounds (110 g)
• 1 lb Asparagus, woody ends removed (450 g)
• 1 Yellow Squash, sliced into planks (200 g)
• 1 Zucchini, sliced into planks (200 g)
• 2 ears of Corn (6-7 inches)
• 2 Bell Peppers, sliced into thick strips (200 g)
• ½ cup Cherry Tomatoes (115 g)
• 1 cup fresh Parsley, packed (20 g)
• 1 cup fresh Cilantro, packed (20 g)
• 2 Cloves Garlic
• 1 medium Jalapeno, seeded (15 g)
• ¼ cup Red Wine Vinegar (60 mL)
• ½ cup Olive Oil (110 mL)
• Salt and Pepper to taste
• 3 cups Arugula (60 g)
• 4 oz Feta Cheese (115 g)

Instructions

1. Bring 2 quarts water and salt to a boil in a large pot. Rinse farro and add, return to a boil, then reduce the heat to medium-high and boil uncovered until soft, about 30 minutes. Drain and set aside.
2. Grill onion, asparagus, squash, zucchini, corn and bell peppers over medium-high heat until lightly charred, about 15 minutes. Cut the corn off the cob and slice the cherry tomatoes in half.
3. In a blender or food processor, blend together parsley, cilantro, garlic, jalapeno, vinegar and olive oil to create the dressing. Add salt and pepper to taste.
4. In a large bowl, toss together farro, arugula and half of the dressing. Arrange vegetables on top, and top with remaining dressing and crumbled feta cheese. Serve chilled or at room temperature.