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bowl of farro salad close up

End of Summer Farro Salad

A summer farro salad with garlic-sautéed eggplant and zucchini, fresh and sun-dried tomatoes, arugula and mozzarella, finished with herbs and balsamic dressing.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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: 2
Calories: 496kcal

Ingredients

SALAD INGREDIENTS

  • ½ cup farro dry
  • 3 cups arugula
  • 1 cup eggplant cubed
  • 1 ½ cup zucchini cubed
  • 1 cup tomatoes cherry, chopped in quarter
  • 1 tbsp tomatoes sun-dried
  • 1 tbsp parsley chopped
  • 1 tbsp basil chiffonade
  • 2 oz mozzarella bufalo
  • 2 tbsp olive oil extra virgin
  • 1½ tsp black pepper crushed
  • ½ tsp salt
  • 3 cloves garlic

DRESSING

US Customary - Metric

Instructions

  • Rinse farro under cold water. Cook in plenty of salted boiling water according to the package instructions, until tender with a little chew. Drain thoroughly and spread in a shallow dish to cool while you prepare the remaining ingredients.
  • Heat the cooking olive oil in a wide skillet over medium heat. Add the lightly crushed garlic clove and cook for about 1 minute, until fragrant but not browned. Add the cubed eggplant and zucchini, increase the heat to medium-high and season lightly.
  • Cook, stirring occasionally, for 10-12 minutes, or until lightly browned and tender throughout. Work in batches if necessary. Remove and discard the garlic, then set the vegetables aside to cool.
  • Quarter the cherry tomatoes and chop the drained sun-dried tomatoes. Drain the mozzarella and prepare the herbs.
  • Combine the dressing olive oil and balsamic vinegar in a small jar. Add salt and black pepper to taste, close the lid and shake well.
  • Place the cooled farro and sautéed vegetables in a large bowl. Add the cherry tomatoes and sun-dried tomatoes. Toss with the dressing, then gently fold in the arugula, mozzarella and herbs. Taste and adjust the seasoning before serving.

Nutrition

Calories: 496kcal | Carbohydrates: 52g | Protein: 14g | Fat: 28g | Sodium: 1211mg | Potassium: 840mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1831IU | Vitamin C: 38mg | Calcium: 212mg | Iron: 3mg
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