This grilled salad is a perfect side for barbecue it would pair nicely with a steak.
Directions for: Farro Salad with Grilled Eggplant, Tomatoes and Onion
Ingredients
1 cups farro
3 Japanese (baby) eggplants, halved
1 small red onion, peeled, halved, and thickly sliced
Olive oil, for brushing
Salt and freshly ground black pepper
pt grape tomatoes, washed and sliced in half
cup chopped fresh dill, plus more for garnish
Sherry Vinaigrette, recipe follows
Sherry Vinaigrette1 small shallot, finely chopped
cup sherry vinegar or balsamic vinegar
2 tsp Dijon mustard
tsp kosher salt
tsp freshly ground black pepper
cup chopped fresh dill
cup olive oil
Directions
1. Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.
2. 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.
Sherry Vinaigrette1. Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.
See more: Salad, Vegetables, Lunch, Dinner