Nutty chewy (and super healthy) farro meet a bounty of fresh herbs, perfectly roasted eggplant, garden fresh tomatoes, and lots of kalamata olives! All tossed together in a garlic vinaigrette. This healthy vegan grain salad is easy enough to prepare and so delicious!
To cook farro: Bring 4 cups of water to a boil in a medium to large pot. Add salt when water just begins to boil. Add farro and cook for 30-40 minutes until tender. Drain and set aside. *see note for soaked farro cooking time*
While farro is cooking roast vegetables: Toss eggplant, red pepper, red onion, and garlic with olive oil, salt and pepper. Spread out on a sheet pan in a single layer. Roast in a 350° oven for 40 minutes, tossing several times during roasting.
Prepare vinaigrette by whisking together all ingredients
Toss together farro, roasted vegetables, tomato, fresh herbs, capers, olives, and vinaigrette.
Will keep for 6 days in a sealed container in the refrigerator.
I prefer to soak farro prior to cooking, this step is optional but I find it increases the digestibility and produces a superior product. To soak: Cover farro with water and allow to soak for 30-50 minutes. Drain and set aside. Soaked farro will cook quicker typically 20-25 minutes.
Gluten Free: Try using quinoa or brown rice instead of farro
Paleo: Try using cauliflower rice instead of farro