I enjoyed the most delightful farro salad at my friend Muriel’s house. It was the first time I had tried farro and I’ve been hooked ever since. It also happens to be a big hit with the kids, probably because it has a pasta-like texture once it is cooked. I usually make this salad in the summertime, so I add a bunch of different vegetables that we have growing in our garden. Feel free choose your own vegetables based on what you like and what is in season.
- 1/8 cup balsamic vinegar
- juice of half a lemon
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup olive oil
- 1 small eggplant, peeled and cut into 1/2-inch cubes
- 1 small red pepper, seeded and cut into 1/2-inch cubes
- 1 small yellow pepper, seeded and cut into 1/2-inch cubes
- 1 small zucchini, cut into 1/2-inch cubes
- 2 garlic cloves, crushed with the skin on
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups farro, uncooked
- 7 oz. feta cheese, crumbled
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh mint
- 2 tbsp finely chopped fresh basil
- Preheat the oven to 350F.
- For the dressing: In a small bowl, whisk together the balsamic vinegar, lemon juice, Dijon mustard, Worcestershire sauce, salt and pepper. Slowly drizzle in the olive oil, while whisking, until completely incorporated. Set aside.
- Arrange all of the cubed vegetables and garlic on a sheet pan large enough to fit them in one even layer. Coat with the olive oil and season with the salt and pepper. Roast for approximately 25-30 minutes or until all the vegetables are cooked through. Remove from the oven and discard the garlic cloves. Set vegetables aside to cool slightly.
- For the farro, bring a large pot of salted water to a boil over high heat. Add the farro and boil, as you would pasta, until al dente, about 10-12 minutes. Drain and transfer the cooked farro to a large bowl.
- Pour the reserved dressing over the warm farro. Add the roasted vegetables, crumbled cheese and herbs, and toss to combine. Taste and adjust the salt and pepper as desired. Serve at room temperature.
Cook’s Note: This salad can be prepared a day in advance and kept in the refrigerator. If eating the next day, I like to take the salad out of the refrigerator an hour or so in advance so it is not too cold. I also like to add an extra splash of olive oil just before serving.