Summer Farro Salad | Natalie Cooks

Name: Summer Farro Salad | Natalie Cooks
Total time: 40 min
Ingredients: 2 medium eggplants (about 1.5 lbs), cut into ½-inch thick rounds*; 1/2 cup olive oil, divided; 1 tsp kosher salt; 3 tbsp lemon juice; 1 tbsp tahini; 1 tbsp soy sauce or tamari; 2 cloves garlic, grated or minced; 2 1/2 cups cooked farro (from 1 cup dry)**; 2 cups loosely packed herbs (parsley, basil, mint, and/or cilantro); 2 cups chopped summer tomato or halved cherry tomatoes; 1/2 cup pitted and chopped green or kalamata olives; 1 cup 1 cup crumbled feta cheese; Toasted nuts, chopped (almonds or walnuts); **Some farro takes a lot longer to cook than others, so use your judgment. Bob’s Red Mill farro is the best and always cooks perfectly in 20-25 minutes.

nataliecooks.com

This salad is an ode to summer and can be riffed with whatever summer produce you can get your hands on. Warm chewy farro, luscious grilled eggplant, juicy ...

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Ingredients

2 medium eggplants (about 1.5 lbs), cut into ½-inch thick rounds*
1/2 cup olive oil, divided
1 tsp kosher salt
3 tbsp lemon juice
1 tbsp tahini
1 tbsp soy sauce or tamari
2 cloves garlic, grated or minced
2 1/2 cups cooked farro (from 1 cup dry)**
2 cups loosely packed herbs (parsley, basil, mint, and/or cilantro)
2 cups chopped summer tomato or halved cherry tomatoes
1/2 cup pitted and chopped green or kalamata olives
1 cup 1 cup crumbled feta cheese
Toasted nuts, chopped (almonds or walnuts)
**Some farro takes a lot longer to cook than others, so use your judgment. Bob’s Red Mill farro is the best and always cooks perfectly in 20-25 minutes.