An Italian vegetable Farro salad (insalata di Farro) | table&spoon
A refreshing Italian vegetable Farro salad featuring roasted zucchini or eggplant for a perfect warm-weather meal. [158/160]
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Cooking tools:
- Oven
- Baking sheet
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Tongs
- Serving bowl
Ingredients
- 1/2 cup Farro
- 1-2 tablespoons olive oil, more for seasoning
- 1 medium zucchini or small eggplant, cut in medium cubes
- 1/2 fresh fennel, cut into thin slices
- 3/4 cup cherry tomatoes (can use mutli-colors), cut in halves
- 1/2 small red onion, thinly sliced
- 2 tablespoons red wine vinegar, plus more for drizzling
- 1 1/2 cups arugula (rocket)
- 1 cup spinach or other lettuce, or good handful
- 8 basil leaves, torn
- 3/4 cup small (bocconcini) mozzarella balls, cut in half
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