Farro Salad with Grilled Eggplant, Tomatoes and Oni

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Farro Salad with Grilled Eggplant, Tomatoes and Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions