1 Video | 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 renae9460
on June 11, 2012
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I'm not a big dill person, so I was a little hesitant when I found it, but it ended up being great. The vinegarette was excellent and I read the reviews and made this the day before and then let it sit out for a few hours to come to room temp. Next time I'm going to cut the eggplant and onion smaller than a "thick slice", I thought the onion chunks were a little overwhelming. Still great and tasted excellent three days later (what can I say...I like leftovers.
By grace.martin_10...
Camarillo, CA
on April 11, 2012
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Easy to make and change the grain for all those friends with gluten allergies. Grains tried to date include pearl barley and wild rice. Sorry Bobby, I cheated by using a store-bought ready-made vinaigrette. Tastes even better the day after. Definitely would make it a day in advance.
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!
Read all 28 reviews