Who needs potato or pasta salad when you can have this light and delicious farro salad? Skip the heavy mayonnaise-based salad in favor of this warm (or cold) dish that is an absolutely perfect accompaniment to a barbecue. Or at the very least, leave the pasta salad for someone else to bring while you show off your culinary chops by bringing something that tastes like you slaved in the kitchen (but didn’t) and uses the exotic darling grain farro.
This dish really needs to sides to make it perfect, but you could always add some feta cheese or opt to omit the fried eggplant in favor of grilled eggplant or zucchini and pair with some crusty bread.
Mediterranean Farro Salad
Contributed by: Sarah House
- 1 cup Organic Farro
- 3 cups Water
- 1 cup cubed Eggplant, cut into 1/2-inch cubes
- Oil for frying
- Salt as needed
- 1/2 cup diced Red Onion
- 1 cup seeded and diced Tomatoes
- 1-1/2 cups seeded and diced Cucumber
- 1/4 cup Lemon Juice
- 2 Tbsp Olive Oil
- 1/2 cup chopped Parsley
- 1/4 cup chopped Mint
- 1/4 cup chopped Dill
Prepare farro using the direct or quick-cooking method. Drain and let cool.
Cut eggplant into 1/2-inch cubes. Spread cubes on several layers of paper towels and lightly salt. Let sit for about 15 minutes to extract any excess water from the vegetable. Blot cubes dry.
Heat 1/2-inch oil in a heavy skillet. Fry eggplant cubes in batches, stirring often to brown all sides. When dark brown, remove eggplant from oil and drain on paper towels. Season with salt, if desired.
When cool, toss farro with vegetables, lemon juice, olive oil and herbs.
Serve chilled or at room temperature.
Makes 4 – 8 servings.