Farro is probably one of our favorite grains to cook. It’s got a nice chewy bite, slightly nutty taste, and is loaded with nutrients. We also think that it’s an unsung hero that deserves more time and attention in the kitchen.
Whether you’re a farro lover or not, we hope this recipe gets you hooked. You can substitute any of the veggies for your favorites. It’d be great with any kind of squash, roasted broccoli, or cauliflower.
It’s also great to make ahead at home and take with you on a camping trip for a quick and easy side dish or full meal. We often add some shredded rotisserie chicken to this for some extra protein.
When we make this in the van, it is easy to make it a one-pot meal to save dishes that require cleaning. We’ll first cook the farro, transfer that to a large collapsible bowl, and then saute the veggies in the same pot that we cooked the farro in. When we are ready to mix everything together, we just add the veggies and dressing to the bowl with the farro and combine it well.
However you end up making it, we hope you love it. Let us know if you make any variations in the comments below!
Summer Farro Salad with Eggplant and Squash
Ingredients:
- 1 cup farro
- 2 cups water
- 1 Tbsp extra virgin olive oil.
- 1 eggplant, sliced into 1-inch rounds
- 2 zucchini, diced into 1-inch cubes
- 1 cup cherry tomatoes, cut in half
- 1 shallot, minced
- For the dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp minced garlic
- 2 Tbsp fresh dill, finely chopped
- 1/4 cup parmesan cheese, plus more for topping
- Salt and pepper, to taste
Directions:
- Add 2 cups of water to a medium-large pot and bring to a boil. Once the water is boiling, add 1 teaspoon of salt and your farro. Simmer for 20 to 25-minutes until the farro is cooked, but still slightly al dente. Drain any excess water.
- While the farro is cooking, prep your veggies. Lay your eggplant slices on a paper towel and sprinkle evenly with salt on both sides. Allow to sit for 10 minutes to draw any excess water out. Pat both sides dry and cut into 1-inch cubes. Set aside.
- After the farro is cooked, transfer it to a large mixing bowl. (We LOVE these collapsible bowls for the van.)
- Add 1 Tbsp on extra virgin olive oil to the same pot and add your cubbed eggplant, zucchini, and minced shallot. Saute over medium-high heat until tender and starting to get a little golden color, about 10-12 minutes.
- While the veggies are cooking, make your dressing. Add all ingredients to a bowl and whisk until well combined. Season with salt and pepper to taste.
- Once the veggies are done cooking, add them to the mixing bowl with the farro, halved cherry tomatoes, and dressing. Mix well to coat evenly.
- Sprinkle with a little extra parmesan cheese and dill for garnish. This can be enjoyed immediately or stored in the fridge for up to three days.
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