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!
Mediterranean Farro Salad with Roasted Eggplant
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

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!

Course: Salad
Cuisine: Mediterranean
Servings: 6 servings
Calories: 399 kcal
Author: AbraPappa
Ingredients
  • 1 cup farro
  • 1 medium eggplant diced into 1" pieces
  • 1 medium red bell pepper chopped
  • 1 large red onion chopped
  • 8 cloves garlic cut in half
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups cherry tomatoes quartered
  • 1/2 cup fresh herbs (parsley, dill, and a few sprigs of fresh thyme)
  • 1/2 cup kalamata olives sliced
  • 2 tbsp capers
Garlic Vinaigrette
Instructions
  1. 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*

  2. 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.

  3. Prepare vinaigrette by whisking together all ingredients

  4. Toss together farro, roasted vegetables, tomato, fresh herbs, capers, olives, and vinaigrette. 

  5. Will keep for 6 days in a sealed container in the refrigerator.

Recipe Notes

Farro:

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.

Substitutions:

Gluten Free: Try using quinoa or brown rice instead of farro

Paleo: Try using cauliflower rice instead of farro

Nutrition Facts
Mediterranean Farro Salad with Roasted Eggplant
Amount Per Serving
Calories 399 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 2g 10%
Sodium 563mg 23%
Potassium 404mg 12%
Total Carbohydrates 37g 12%
Dietary Fiber 8g 32%
Sugars 3g
Protein 9g 18%
Vitamin A 18.2%
Vitamin C 49%
Calcium 8.1%
Iron 18.5%
* Percent Daily Values are based on a 2000 calorie diet.