An ancient grain with a nutty flavour and chewy texture, farro is incredibly versatile and can be used in a variety of dishes. Mixed with creamy roasted eggplant, sweet onion, grape tomatoes, tangy feta and fresh thyme, this hearty and wholesome salad is absolutely delicious and one that I will make over and over again. Using Italian farro that I bought back from Spello a year or two ago, made it even more special.
Farro Salad with Grilled Eggplant, Tomatoes and Onion
Serves 4-6
1 cup farro
1 medium eggplant, cut into 1-inch pieces
1 medium yellow onion, peeled, halved, and thickly sliced
8 garlic cloves, peeled and cut in half
1/4 cup olive oil
Maldon salt and freshly ground black pepper
1 cup grape tomatoes, washed and sliced in half
1/2 cup feta
1 tbsp chopped fresh thyme
Vinaigrette:
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tbsp dijon mustard
1 clove garlic, crushed
1/4 tsp salt
1/4 tsp black pepper
Optional extras:
Kalamata olives, capers and roasted red peppers
Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite: 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro. Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy.
While the farro is cooking, roast the vegetables. Toss the eggplant, onion, tomatoes and garlic with olive oil, salt and pepper. Spread out on a sheet pan in a single layer. Roast at 350° for 40 minutes, tossing several times during roasting.
Prepare vinaigrette by whisking together all of the ingredients in a small bowl, until emulsified, and set aside.
Toss together farro, roasted vegetables, and feta in a decorative bowl and sprinkle with fresh thyme. Pour the vinaigrette over the salad and toss well to combine. Season to taste and serve.
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