Farro Salad with Grilled Eggplant, Tomatoes and Onion
Farro Salad with Grilled Eggplant, Tomatoes and Onion might be just the main course you are searching for. Watching your figure? This vegan recipe has 757 calories, 12g of protein, and 43g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for The Fourth Of July. Many people made this recipe, and 412 would say it hit the spot. Head to the store and pick up dill, dill, kosher salt, and a few other things to make it today. To use up the farro you could follow this main course with the Easy Apple Strudel as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.
Instructions
Watch how to make this recipe.
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 Vinegar 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.