Farro Salad with Grilled Eggplant, Tomatoes and Onion Recipe

Name: Farro Salad with Grilled Eggplant, Tomatoes and Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups farro; 3 Japanese (baby) eggplants, halved; 1 small red onion, peeled, halved, and thickly sliced; Olive oil, for brushing; Salt and freshly ground black pepper; 1/2 pint grape tomatoes, washed and sliced in 1/2; 1/4 cup chopped fresh dill, plus more for garnish; Sherry Vinaigrette, recipe follows; 1 small shallot, finely chopped; 1/4 cup sherry vinegar or balsamic vinegar; 2 teaspoons Dijon mustard; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup chopped fresh dill; 1/2 cup olive oil

Servings: persons

1 1/2 cups farro
3 Japanese (baby) eggplants, halved
1 small red onion, peeled, halved, and thickly sliced
Olive oil, for brushing
Salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and sliced in 1/2
1/4 cup chopped fresh dill, plus more for garnish
Sherry Vinaigrette, recipe follows
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh dill
1/2 cup olive oil

1
Cook farro in a large pot of boiling salted water until just tender, about 15 minutes.
2
Drain well and place in a large bowl.
3
Heat grill to high.
4
While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper.
5
Grill for 3 to 4 minutes on each side or until just cooked through.
6
Remove from the grill and cut into 1-inch dice.
7
Add the eggplant and onions to the farro along with the tomatoes and dill.
8
Pour Sherry Vinegar over the farro mixture and stir to combine.
9
Garnish with additional dill.
10
Best served at room temperature.
11
Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl.
12
Slowly whisk in the oil until emulsified.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups farro, 3 Japanese (baby) eggplants, halved, 1 small red onion, peeled, halved, and thickly sliced, Olive oil, for brushing, and more.

Yes, Farro Salad with Grilled Eggplant, Tomatoes and Onion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Farro Salad with Grilled Eggplant, Tomatoes and Onion

How did you like this recipe?

Frequently Asked Questions