Grain, Vegetable and Brebis Salad

There are so many ways to explore grilling and so many ways to experiment with the flavors you enhance and create with your ingredients and seasonings. Our chefs love working with vegetables on the grill. As part of an Instagram Live grilling session, Executive Chef Josh Feathers and Farmstead Manager Dustin Busby shared this Summer salad recipe that combines fresh, smoky, bright flavors for a beautiful and delicious finished product.

Grain, Vegetable and Brebis Salad:
2 cups cooked red or white quinoa
2 cups cooked faro or barley
2 cups grilled eggplant
2 cups blistered Summer peppers
1 cup toasted/smoked pecans
1 cup chopped garden herbs
1 jar Tomato Brined Okra
zest of 1 lemon
1 cup olive oil
3 Tablespoons of sherry vinegar
Brebis cheese

Cook the quinoa and faro separately in salted water per the directions on the bag or box.

Slice your vegetables, and halve your okra. Toss your vegetables with pure olive oil, avocado oil or canola oil, kosher salt and pepper. You can either roast them in an oven or cook them on the grill. Ensure all vegetables are cooked through and tender.

Add all of your vegetables, grains and nuts into a bowl, and combine with the vinaigrette. Finish with salt and pepper to taste, and add Blackberry Farm’s Brebis cheese.

Tomato Brined Vinaigrette:
¼ cup brine from Tomato Brined Okra
3 Tablespoons of sherry vinegar
1 cup olive oil

Combine all ingredients together. Whisk the mixture together in a bowl or shake together in a jar.