Farro Salad with Grilled Balsamic Veggies

35 min
Farro is a healthy type of Italian whole grain wheat with a delicious nutty flavor and slightly chewy texture, packed with protein. This is your go-to recipe for the perfect summer side. It can be easily doubled and used for weekday lunches as well.
All ingredients

2 tablespoons Oliviers&Co Premium Balsamic Vinegar

1/4 cup Oliviers&Co Olive & Basil Oil

Oliviers&Co Salt from Camargue

3 tablespoons Oliviers&co Everyday olive oil

1 teaspoon Dijon mustard

1 clove garlic minced, 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh parsley

Freshly ground black pepper

1-1/2 cups farro

1 eggplant, thinly sliced

1 zucchini, thinly sliced

1 pint cherry tomatoes, halved

1-1/2 cups grilled corn (from 2 ears)

Freshly ground pepper

Crumbled Feta


For the vinaigrette: whisk together the Oliviers&Co Premium Balsamic Vinegar, mustard and garlic in a small bowl until well mixed. Slowly whisk in the Oliviers&Co Olive & Basil Oil. Add the fresh basil and parsley. Season with Oliviers&Co Salt from Camargue and pepper to taste.

For the salad: in a large bowl, marinate the zucchini, eggplant and tomatoes with Oliviers&co Everyday olive oil, Oliviers&Co Premium Balsamic Vinegar and season with salt and pepper.

Grill veggies over medium-high heat, about 5 minutes or until nicely caramelized. Cool and cut zucchini and eggplant into 1/2 inch pieces.

Cook farro according to package directions. Drain well and transfer to the serving bowl. Stir in the vinaigrette while the farro is still warm, then add the grilled vegetables and crumbled Feta cheese. Mix until well combined. Adjust seasoning if necessary. Serve at room temperature.

Note: Feel free to substitute with any other veggies that you may have available.