Photo: Farro Salad with Grilled Eggplant, Tomatoes and Onion Recipe
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
Directions
Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.
Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.
Sherry Vinaigrette:
- 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
Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.
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By ssojitra
Chicago IL
on August 30, 2011
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Delicious! I made this recipe last night, and I cannot wait to go home and eat my leftovers! Since the I made the salad last night, I bet the flavors have melded together and will be even better tonight! There were only a couple things I did differently. I didn't have any farro on hand, so I substituted it with quinoa. I also added a splash of lemon juice to brighten up all the flavors. I will definitely make this again before the summer is over!
By joymichele
on August 01, 2011
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Great salad. I cut way down on the oil and upped the vinegar. The result is very tasty, although I had to add a little more vinegar to leftovers to up the moisture. I also didn't have dill, so I used fresh basil instead. Very pretty served over salad greens. Will definitely make again.
By sadiespam_12035121
Brooklyn, 72
on July 18, 2011
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This was very easy to make and came out delicious. I forgot to add the fresh dill to the dressing but added it in to the farro later and I only used about 2/3rds of the dressing which turned out to be more than enough.
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