Summer Vegetable and Farro Salad
- 1½ cups farro
- ¼ cup extra-virgin olive oil
- 1 onion, minced
- 1 zucchini, diced small
- 1 summer squash, diced small
- 1 eggplant, finely diced
- ⅓ cup minced fresh basil
- ⅓ cup minced fresh parsley
- ⅓ cup minced fresh chives
- 2 tablespoons fresh lemon juice
- salt and ground black pepper to taste
- Bring a pot of salted water to a boil; add farro, reduce heat to medium-low, and simmer until tender, about 25 minutes; drain any excess liquid.
- While the farro cooks, heat half the oil in a large, heavy skillet over medium-high heat; cook and stir onion, summer squash, and zucchini in hot oil until just tender, about 6 minutes. Transfer vegetables to a large bowl.
- Heat remaining oil in the skillet; cook eggplant in oil until is lightly browned and cooked through, about 10 minutes; add to bowl with vegetables.
- Toss drained farro with the vegetables to serve.
For a heartier salad, sprinkle with 1/3 cup toasted sliced almonds or pine nuts before serving. When the farro is tender, drain well. Add to the serving bowl along with the herbs and lemon juice. Toss to coat. Add a few teaspoons of olive oil, if desired. Season to taste. Serve warm, room temperature or chilled.
What others are saying
Sam Dalton says:
I was able to find farro at a new grocery store that opened up near our house, so I decided to try this recipe. The vegetables were really good, but next time I will probably try roasting them instead. We served it chilled, and it was perfect.
Laura Griffin says:
Really nutritious, great tasting dish that took less than 30 minutes to make. I also added pine nuts for added crunch. It went perfect with grilled fish.
Santana Williams says:
I left out the eggplant and added diced tomatoes, it was really delicious and paired perfectly with grilled chicken. I'm going to try to make this dish in my pressure cooker next time.
Monica Allen says:
I added sliced almonds for some crunch, best decision ever! Paired this with a medium rare steak from the grill, it was nearly effortless!
Jenny J says:
I served this as a side to a grilled steak and it was really good. We left out the eggplant and added extra squash. Really good overall.