Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups pearled farro
- 4 cups water or vegetable broth
- 1 large eggplant, cubed
- 2 cups cherry tomatoes
- 1 small red onion, in wedges (optional)
- 3 tbsp + 1/3 cup extra-virgin olive oil (divided)
- Juice and zest of 2 lemons
- 1–2 garlic cloves, minced
- 1 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (optional)
- 1/3 cup pitted Kalamata olives, halved
- 1/3 cup crumbled feta (optional)
- Salt, pepper, dried oregano, honey, Dijon mustard
Do This
- 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- 2. Toss eggplant, tomatoes, and onion with 3 tbsp olive oil, salt, pepper, and oregano. Roast 20–25 minutes, until eggplant is golden and tomatoes are blistered.
- 3. Meanwhile, simmer farro in water or broth with salt and a bay leaf for 18–22 minutes, until tender but pleasantly chewy. Drain well and discard bay leaf.
- 4. Whisk lemon juice, zest, garlic, Dijon, honey, salt, and pepper. Slowly whisk in 1/3 cup olive oil until emulsified.
- 5. While farro is still warm, toss it with about two-thirds of the vinaigrette.
- 6. Add warm roasted vegetables, parsley, mint, and olives. Toss gently, adding more dressing to taste.
- 7. Top with feta and nuts if using. Taste, adjust seasoning with salt, pepper, or lemon, and serve warm.
Why You’ll Love This Recipe
- Hearty enough for a main dish, but light and vibrant with lemon, herbs, and roasted vegetables.
- Make-ahead friendly: it tastes even better as the flavors mingle, and can be served warm or at room temperature.
- Flexible and customizable: add or swap vegetables, herbs, or cheese to match what you have.
- Nutritious and satisfying, thanks to fiber-rich farro, olive oil, and plenty of colorful produce.
Grocery List
- Produce: 1 large eggplant, 2 cups cherry or grape tomatoes, 1 small red onion, 1 bunch flat-leaf parsley, 1 small bunch fresh mint (optional), 2 lemons, 1–2 garlic cloves.
- Dairy: Feta cheese (about 1/3 cup crumbled), if desired.
- Pantry: Pearled farro, extra-virgin olive oil, low-sodium vegetable broth (optional, for cooking farro), Dijon mustard, honey or maple syrup, dried oregano, bay leaf, Kalamata olives, pine nuts or slivered almonds (optional), fine sea salt, freshly ground black pepper.
Full Ingredients
For the Roasted Vegetables
- 1 large eggplant (about 1 to 1 1/4 lb / 450–560 g), cut into 3/4-inch (2 cm) cubes
- 2 cups (1 pint / about 300 g) cherry or grape tomatoes, left whole or halved if large
- 1 small red onion, cut into 1/2-inch (1.25 cm) wedges (optional but recommended)
- 3 tbsp extra-virgin olive oil
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano (or dried thyme)
For the Farro
- 1 1/2 cups pearled farro (about 270 g)
- 4 cups water or low-sodium vegetable broth (950 ml)
- 1 bay leaf
- 1/2 tsp fine sea salt
For the Lemon-Garlic Vinaigrette
- 1/4 cup freshly squeezed lemon juice (about 2 medium lemons, 60 ml)
- 1 tsp finely grated lemon zest
- 1 small garlic clove, very finely minced or grated
- 1 tsp Dijon mustard
- 1/2 tsp honey or maple syrup
- 1/3 cup extra-virgin olive oil (80 ml)
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground cumin (optional, for a warm, earthy note)
For Finishing the Salad
- 1 cup loosely packed flat-leaf parsley leaves, roughly chopped (about 1 small bunch)
- 1/4 cup loosely packed fresh mint leaves, chopped (optional but lovely)
- 1/3 cup pitted Kalamata olives, halved (about 60 g)
- 1/3 cup crumbled feta cheese (about 50 g, optional)
- 2 tbsp toasted pine nuts or slivered almonds (optional)
- Lemon wedges, for serving
- Flaky sea salt and extra black pepper, to finish
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the vegetables
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup and to prevent sticking.
Trim the stem off the eggplant and cut it into 3/4-inch (2 cm) cubes. Try to keep the pieces similar in size so they roast evenly. Rinse the cherry tomatoes and pat them dry. If your tomatoes are large, you can halve them; smaller ones can stay whole. Peel the red onion, then cut it into 1/2-inch (1.25 cm) wedges, keeping a bit of the root end attached so the layers hold together.
Step 2: Season and roast the eggplant and tomatoes
Place the eggplant cubes, cherry tomatoes, and red onion wedges on the prepared baking sheet. Drizzle with 3 tablespoons of olive oil, then sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano. Toss everything directly on the tray until the vegetables are evenly coated, then spread them out into a single layer; avoid overlapping too much so they caramelize instead of steam.
Roast in the preheated oven for 20–25 minutes, stirring once halfway through. The eggplant should be golden and tender, and the tomatoes should be soft and blistered, releasing some of their juices. If they need a bit more color, roast for an additional 3–5 minutes. Remove from the oven and set aside; keep warm.
Step 3: Cook the farro until tender
While the vegetables roast, rinse the farro under cold running water in a fine-mesh sieve to remove any excess starch or dust. Add the farro to a medium saucepan with 4 cups of water or vegetable broth, 1/2 teaspoon salt, and the bay leaf.
Bring to a boil over high heat, then reduce to a gentle simmer. Cook, uncovered, for 18–22 minutes, stirring occasionally, until the farro is tender but still pleasantly chewy. If you prefer a softer grain, cook a few minutes longer. When done, drain off any excess liquid using a sieve, remove and discard the bay leaf, and let the farro sit in the sieve for a minute to steam off excess moisture.
Step 4: Make the lemon-garlic vinaigrette
While the farro cooks, prepare the dressing. In a medium bowl or jar, combine the lemon juice, lemon zest, minced garlic, Dijon mustard, honey or maple syrup, salt, black pepper, and ground cumin (if using). Whisk or shake to mix.
Slowly drizzle in the 1/3 cup olive oil while whisking constantly, until the vinaigrette looks slightly thickened and emulsified. Taste and adjust seasoning: add a pinch more salt for savoriness, more honey for a softer acidity, or extra lemon juice for brightness. Set aside; whisk again briefly before using if it separates.
Step 5: Dress the warm farro
Transfer the drained, still-warm farro to a large mixing bowl. Warm grains absorb flavor better, so this step helps the salad taste well seasoned all the way through.
Pour about two-thirds of the vinaigrette over the farro and toss gently to coat all the grains. Let it sit for 5 minutes to soak up the dressing while you prepare the herbs and remaining ingredients.
Step 6: Combine with roasted vegetables, herbs, and olives
Add the warm roasted eggplant, tomatoes, and red onion to the bowl with the farro, scraping in any flavorful juices from the baking sheet. Gently toss to combine, being careful not to completely crush the tomatoes.
Fold in the chopped parsley, chopped mint (if using), and halved Kalamata olives. Drizzle over most of the remaining vinaigrette and toss again. Taste and add more dressing if the salad seems dry or needs more brightness.
Step 7: Finish with feta, nuts, and serve warm
Sprinkle the crumbled feta and toasted pine nuts or slivered almonds over the salad and give it a very gentle toss, or leave them mostly on top for a pretty presentation.
Taste once more and adjust seasoning with a pinch of flaky sea salt, more black pepper, or an extra squeeze of lemon. Serve the salad warm or at room temperature, with additional lemon wedges on the side. It can be enjoyed as a main dish or as a hearty side alongside grilled fish, chicken, or other Mediterranean-style plates.
Pro Tips
- Salt the eggplant well: If your eggplant is older or you find it bitter, toss the cubes with 1 teaspoon of salt and let them sit in a colander for 20–30 minutes, then rinse and pat dry before roasting. This step can help reduce bitterness and improve texture.
- Use warm components: Toss the farro and roasted vegetables together while they are still warm. This helps them soak up the vinaigrette and makes the final salad more flavorful.
- Do not skimp on acid: The lemon juice is what keeps this salad bright and balanced against the hearty grains and roasted vegetables. If it tastes flat, add more lemon before adding more salt.
- Toast the nuts: If using pine nuts or almonds, toast them in a dry skillet over medium heat for 3–5 minutes, stirring often, until golden and fragrant. This greatly improves their flavor.
- Adjust texture with extra oil or broth: If the salad seems too dry after sitting, revive it with a drizzle of olive oil or a spoonful of warm vegetable broth, plus a squeeze of lemon.
Variations
- Veggie swap: Replace or supplement the eggplant with zucchini, bell peppers, or red peppers. Roast them the same way until tender and caramelized.
- Different grain: Use the same method with cooked barley, freekeh, bulgur, or quinoa if you do not have farro. Adjust cooking times and liquid according to package directions.
- Vegan version: Skip the feta and honey. Use maple syrup in the vinaigrette and add extra olives, toasted nuts, or chickpeas for richness and protein.
Storage & Make-Ahead
This salad keeps well and often tastes even better after the flavors mingle. Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, let refrigerated salad sit at room temperature for 15–20 minutes before serving, and loosen it with a drizzle of olive oil and a squeeze of lemon. If making ahead for entertaining, you can cook the farro, roast the vegetables, and whisk the vinaigrette up to 1 day in advance. Store each component separately in the fridge, then gently warm the farro and vegetables, toss with the vinaigrette and herbs, and finish with feta and nuts just before serving.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe, including feta and nuts): about 520 calories; 28–30 g fat; 55 g carbohydrates; 10–12 g protein; 9–10 g fiber; 650–750 mg sodium (varies based on salt, broth, and feta). These numbers are estimates and will vary depending on brands and exact quantities used.
