Vegetarian Gyro Salad
Makes 6 servings
1 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 fresh dill, chopped
1/2 cup crumbled feta cheese
1/3 cup sliced pepperoncini
1/3 cup pitted, halved kalamata olives
1/4 cup diced red onion
Red Wine Vinaigrette:
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon minced fresh garlic
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste
Prepare the vinaigrette:
Whisk together the olive oil, red wine vinegar, garlic and Dijon mustard or place all ingredients in a tightly sealed jar and shake well. Season to taste with salt and pepper.
For the Salad:
Preheat the grill to medium-high. Brush grill grate with oil.
Prepare farro according to package directions, then rinse.
Brush zucchini and pitas with the red wine vinaigrette. Grill zucchini, covered, until tender, 5 minutes, pitas until toasted, and lemons until browned. Slice zucchini halves into 1/4-inch-thick slices.
Combine tomatoes, cucumber, bell pepper, dill, feta, pepperoncini, olives and onion in a large bowl with farro, zucchini, and remaining vinaigrette; toss to coat. Cut pita into wedges and add to salad. Serve salad with lemon halves.
Recipe from Cuisine at Home