The farro salad with grilled vegetables is a rich and nutritious dish, perfect for lunch as an alternative to pasta or rice. I’ve enriched this salad with roasted tomatoes (you can use confit cherry tomatoes if you prefer), hazelnuts, and dressed it with a drizzle of oil and oregano. This farro salad with grilled vegetables is delicious both hot and cold, perfect for an outdoor lunch.
Also try:
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Pasta with Bacon and Grilled Vegetables
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: Summer
Ingredients
- 5 oz pearled farro
- 1 zucchini
- 1 eggplant
- 10 roasted tomatoes
- 10 whole peeled hazelnuts
- 1 sprig dried oregano
- to taste extra virgin olive oil
- to taste salt
Steps
To prepare the farro salad with grilled vegetables, wash and trim the zucchini and eggplant. Slice them lengthwise to a thickness of about half an inch. Heat the grill and grill them on both sides.
Cook the farro in plenty of salted boiling water, following the instructions on the package.
Cut the vegetables into pieces, transfer them to a bowl, and also add the roasted tomatoes.
Once the farro is cooked, drain it and pour it into the bowl with the vegetables. Dress with a drizzle of extra virgin olive oil and oregano. Mix with a spoon to season.
Serve the farro salad with grilled vegetables with coarsely chopped hazelnuts and enjoy. Bon appétit!
Tips: you can enrich your farro salad with some roasted peppers and lemon juice.
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