End of Summer Farro Salad

Take advantage of the end of summer veggies and mix them with farro, bufala mozzarella and sun-dried tomatoes for a delicious salad ideal as a main for a quick and tasty lunch.

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Prep Time: 20

Cook Time: 20

Total Time: 40

Course: Main Course, Salad, Side Dish

Cuisine: Italian

Diet: Vegetarian

Keyword: Eggplant, End of Summer recipe, Farro, Italian salad, Make ahead, Meal prep, September recipe, Zucchine

Difficulty: Beginner

Servings:

Calories: 493kcal

Ingredients

SALAD INGREDIENTS

½ cup farro dry
3 cups arugula
1 cup eggplant cubed
1 cup zucchini cubed
½ cup onion red, finely sliced
1 cup tomatoes cherry, chopped in quarter
1 tbsp tomatoes sun-dried
1 tbsp parsley chopped
1 tbsp chives chopped
½ cup red onion sliced thin
1 tbsp basil chiffonade
¾ cup mozzarella bufalo
1 tbsp olive oil extra virgin
1½ tsp black pepper crushed
2 tsp salt

DRESSING

1 tbsp olive oil extra virgin
1/2 tbsp balsamic vinegar
1 tsp pepper black, crushed
1 tsp salt

US Customary - Metric

Instructions

First, rinse the farro under cold running water and place it in a pot of boiling water. Add 2 tbsp salt when the water starts to boil. Follow the instructions on the package for cooking time.
Meanwhile, heat a cast-iron skillet, add some EVOO and saute the previously diced eggplant and zucchini. Add salt. Cook for 10 minutes until the vegetables are soft on the inside and crisp on the outside.
The farro should be cooked, drain it and transfer it to a bowl.
Add the arugula, onions, sun-dried tomatoes, and sautéed vegetables to the bowl and sprinkle with the fresh herbs. Add the bocconcini.
Place all the ingredients for the dressing in a mason jar and shake. Drizzle the dressing over the salad and toss everything. Arrange the salad in individual bowls. And MANGIA!

Nutrition

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