Eggplant & Roasted Tomato Farro Salad
This eggplant & roasted tomato farro salad is the perfect dish to bring to a summer potluck or picnic. It's easy to make ahead of time and can be served at room temperature, making it ideal for warm weather gatherings. The salad is full of flavor from the grilled eggplant, sun-dried tomatoes, and fresh herbs. The farro adds a hearty grain component, while the feta cheese brings a creamy element to each bite.
Ingredients
- 1 cup Farro
- 1 Eggplant peeled and diced
- 2 Tomatoes diced
- 1/4 Onion diced
- 2 cloves Garlic minced
- 1/4 cup Basil chopped
- 1/4 cup Olive Oil
- 1/4 cup White Wine Vinegar
- Salt and Pepper to taste
Instructions
- Preheat your oven to 375 degrees F. Cut the eggplant into small, bite-sized pieces and spread them out on a baking sheet. Drizzle olive oil over the top and season with salt and pepper. Roast in the oven for 25-30 minutes, stirring a few times, until they are nice and tender.
- Cook the farro according to package instructions. I like to cook mine in chicken or vegetable broth to give it some extra flavor.
- To roasted the tomatoes, cut them in half and place them cut side down on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until they are starting to get slightly charred around the edges.
- Once everything is cooked, assemble the salad by combining the farro, eggplant, tomatoes, feta cheese, olives, and parsley in a large bowl. Drizzle with your desired amount of vinaigrette (I like a simple balsamic vinegar and olive oil dressing) and serve!