Cookwith

Name: Summer Farmers Market Farro Salad
Prep time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 1/2 cups farro, uncooked; 4 cups water; 1 1/2 tsp kosher salt, divided; 2 tbsp olive oil, divided; 1 medium eggplant, diced (about 2 cups); 1 pint cherry tomatoes, halved; 2 medium zucchini, diced; 1 yellow bell pepper, diced; 2 ears corn, kernels removed; 1 cup fresh basil leaves, torn; 1/3 cup crumbled feta cheese; 1/4 cup toasted pine nuts; 2 tbsp red wine vinegar; 1 tsp honey; 1/2 tsp freshly ground black pepper

Summer Farmers Market Farro Salad

miradugm

This vibrant Summer Farro Salad celebrates the bounty of a San Francisco farmers market. Hearty farro forms a nutty base, while roasted eggplant, sweet corn, juicy tomatoes, and crisp zucchini deliver peak-season flavor and color. A tangy red wine vinaigrette ties everything together, and finishing touches of feta, basil, and pine nuts add creamy, herbal, and crunchy notes. Every bite is a celebration of California’s summer harvest, perfect for a lively dinner with friends or a casual family gathering. This dish is not only visually stunning but also packs a delightful contrast of textures and flavors.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Rinse farro under cold water. In a medium saucepan, combine farro, 4 cups water, and 1/2 tsp salt. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until tender but chewy. Drain and set aside to cool slightly.
While farro cooks, toss eggplant, zucchini, and bell pepper with 1 tbsp olive oil and 1/2 tsp salt. Spread on the prepared baking sheet. Roast for 18-20 minutes until golden and tender, stirring once halfway through.
In a large bowl, combine cherry tomatoes, corn kernels (raw or lightly sautéed in a dry skillet for extra sweetness), and roasted vegetables.
In a small jar or bowl, whisk together remaining 1 tbsp olive oil, red wine vinegar, honey, 1/2 tsp salt, and black pepper.
Add cooked farro to the vegetable mixture. Pour dressing over and toss well to combine.
Fold in most of the basil, feta, and pine nuts, reserving a little of each for garnish.
Transfer to a serving platter or bowl. Top with remaining basil, feta, and pine nuts. Serve at room temperature or slightly chilled.