Farro Salad with Grilled Vegetables - 20 Dishes

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Depositphotos 120319908 l 2015 Farro Salad with Grilled Vegetables

Farro Salad with Grilled Vegetables

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Prep Time: 20 minutes
Cook Time: 15 minutes
Inactive Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 4 people
Calories: 592kcal



  • 1.5 c farro
  • 1 eggplants halved
  • 1 red onions peeled, halved, thickly sliced
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • .25 tsp ground black pepper
  • 1 c cherry tomatoes can sub grape tomatoes, sliced in half
  • .25 c fresh dill chopped



  • Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.
  • Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice.
  • Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Dressing over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.


  • Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.


Calories: 592kcal | Carbohydrates: 71g | Protein: 10g | Fat: 32g | Saturated Fat: 4g | Sodium: 776mg | Potassium: 658mg | Fiber: 16g | Sugar: 7g | Vitamin A: 678IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 3mg
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