A hearty salad with zesty sun-dried tomato and walnut pesto, and pan-fried eggplant, plus healthy ancient grains. This sundried tomato pesto farro salad is full of nutrition and will fill you up while adding more vegetables to your diet.
This combination of pan-fried eggplant and tangy walnut and sundried tomato pesto is a winner in this farro salad every single time. What’s more, this dish can go from refrigerator to plate in just 30 minutes, though it can be served either hot or cold. Its versatility is another bonus as you can serve it as both the main course and a side dish, meeting your needs whatever they may be.
This dish is fantastic to take to work for an easy lunch or to serve alongside a beautifully cooked steak or crispy coated chicken breast. It is perfect to take along to a barbecue, winning you brownie points with friends and family.
Get your printable salad ingredient cheat sheet and smoothie ingredient cheat sheet here to balance your fruit and veggie creations every time!
What is farro?
Farro is an ancient Middle Eastern grain, originating from Iraq. It’s a common misconception that farro is one particular grain when in fact, it is the Italian name for a group of three ancient grains that come from wheat. Typically, farro would be sold dry and then cooked in water. It is a great addition to most diets, packed with fiber and protein.
Does Farro have gluten?
Farro is made from wheat and is therefore unsuitable for anyone with coeliac disease, a gluten allergy or intolerance, or a wheat allergy or intolerance. This dish is so delicious and if you are catering to someone with one of these conditions, you may wish to try brown rice, freekeh, or quinoa as a substitute.
Farro with Tomato Pesto Recipe
Sundried Tomato Pesto Farro Salad
- 1 c dry farro
- 2 med eggplant
- 4 tbsp olive oil
- ¾ c sliced sun-dried tomatoes
- ¾ c walnuts
- 1 c fresh parsley leaves chopped
- 2 cloves garlic
- ½ tsp salt
- ¼ c olive oil
- 3 tbsp lemon juice
- Cook farro according to package instructions.
- Combine all pesto ingredients in a food processor and blend to a paste, 3-5 minutes.
- Slice eggplant in ½” semi-circles on a diagonal.
- Heat 3 tbsp olive oil in a large frying pan (preferably cast iron) on med-high.
- Add eggplant slices to pan. Attempt to lay all the pieces as flat as possible.
- Fry the first side for 2-3 minutes until lightly browned.
- Flip the pieces to cook the other side for 2-3 minutes, stirring occasionally.
- Remove from pan when pieces are browned on both sides and slightly soft.
- Toss cooked farro with pesto until completely distributed. Gently toss in cooked eggplant.
- Serve hot or cold. Stores well for 2-3 days in the fridge.
For more ideas, check these out:
- How to eat healthy when you hate vegetables
- Ancient grains recipes
- Ancient grains salads
- Are ancient grains healthy
- Balancing macros for weight loss
- Ancient grains granola
- Ancient grains bread
- Ancient grains pizza
Check out this salad building cheat sheet to help you build amazing healthy salads too!