Farro Salad with Summer Vegetables

A salad that is easily prepped and hearty! A delicious and nutritious way to get in a serving of your daily vegetables.

I love farro. It is an extremely nutritious ancient grain and happens to be my favorite. It's an excellent source of protein, fiber and nutrients like magnesium, zinc and some B vitamins. Farro helps with digestion and is higher in fiber than most other grains. In addition to the health benefits, I love the texture and nutty taste of farro! It pairs nicely with any dish and its flavor is not overpowering (Example A: not the biggest fan of quinoa bc I think the flavor is too much). The farro in this dish adds substance to the vegetables. In the absence of meat, protein is added with this ancient grain.

Prepping food can appear costly and time consuming. However, I have found that prepping 1-2 dishes each week is so beneficial (and enjoyable). I avoid trying to plan my meals and instead make large portions of dishes that can easily be saved. These dishes are usually ones that can be paired with other foods as a side dish or eaten easily in a hurry. This salad is great served warm or cold and is my new favorite "prepped" meal. The recipe makes roughly three servings and I ate it for quick lunches throughout the week!

Farro Salad with Summer Vegetables

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Serves: 2 people

Ingredients:

• 32 oz chicken broth low sodium

• 1 cup uncooked farro

• 1 large zucchini, ends discarded and diced

• 1/2 red bell pepper, seeds and stems removed, diced

• 1/2 orange bell pepper, seeds and stems removed, diced

• 1/2 large eggplant cut into 1/2 slices

• 1/2 cup quartered cherry tomatoes

• 1/4 cup chopped red onion

• 1/4 cup chopped fresh basil

• feta cheese crumbles

• garlic powder & red pepper flakes for seasoning

Dressing:

• 1/4 cup extra virgin olive oil

• 1 1/2 tablespoons red wine vinegar

• 1 clove minced garlic

• 1/2 tablespoon honey

• salt & pepper

1. Fill a saucepan with 2 1/2 cup chicken stock. Add the farro and bring to a boil. Once boiling, cover with a lid and reduce heat to medium-low. Simmer until desired tenderness is reached, 15-20 minutes.

2. Cut the eggplant in 1/2 inch slices. Salt each side and let the slices "sweat" out extra moisture on paper towels. (this helps avoid soggy eggplant once cooked) This should take 10 minutes.

3. After the 10 minutes, wipe the moisture from each slice and cut the eggplant into cubes. Dice the zucchini and the bell pepper. Add the prepped vegetables into a bowl and drizzle with olive oil. Season with garlic powder, salt, pepper and a pinch of red pepper flakes.

4. Heat a large non stick pan to medium-high. Add the zucchini, eggplant and bell pepper and cook until slightly charred and tender (7-10 minutes). Stir occasionally for even cooking.

5. Chop the red onion and the basil. Quarter the cherry tomatoes.

6. Once the farro and the sautéed vegetables are done add them to a large mixing bowl. Add the basil, tomatoes, and the red onion. Toss.

7. Make the dressing. Combine the olive oil, red wine vinegar, garlic, honey and salt & pepper to a separate small bowl. Whisk the ingredients to incorporate.

8. Drizzle the dressing over the farro mix until desired amount is added. Toss one final time. Top with feta crumbles. Enjoy!

Leftovers keep well for up to 3 days

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