Sardinian Roasted Vegetable and Farro Salad
Discover the robust flavors of Sardinia with this hearty roasted vegetable and farro salad, a perfect blend of nutrition and Mediterranean culinary tradition.
Equipment
- Oven
- Baking sheet
- Medium saucepan
- Large bowl
- Small bowl
- Whisk
Ingredients
- 1 cup farro 200g
- 2 cups water 480ml
- 1 medium zucchini cut into half-moons, 200g
- 1 red bell pepper diced, 150g
- 1 small eggplant cut into cubes, 300g
- 1 red onion sliced, 150g
- 10 cherry tomatoes halved, 150g
- 4 tablespoons extra virgin olive oil 60ml, divided
- 1 teaspoon sea salt 5g, divided
- 1/2 teaspoon black pepper 1g, divided
- 1/4 cup fresh basil leaves chopped, 10g
- 2 tablespoons balsamic vinegar 30ml
- 1 clove garlic minced, 3g
- 1/2 cup crumbled feta cheese 75g
- 1/4 cup pine nuts toasted, 30g
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the farro under cold water and drain. In a medium saucepan, combine the farro and water. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until the farro is tender and the water is absorbed.
- While the farro cooks, prepare the vegetables. Place the zucchini, bell pepper, eggplant, red onion, and cherry tomatoes on a large baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and have a nice char.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, minced garlic, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper to create the dressing.
- In a large bowl, combine the cooked farro, roasted vegetables, and fresh basil. Pour the dressing over the salad and toss to combine.
- Top the salad with crumbled feta cheese and toasted pine nuts before serving.
Notes
For a vegan version, omit the feta cheese or use a dairy-free alternative.
To save time, vegetables can be roasted in advance and stored in the refrigerator.
Feel free to swap out any of the vegetables for others that are in season or that you prefer.
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.