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

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Sundried Tomato Pesto Farro Salad

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.

Course Salad

Cuisine Mediterranean

Keyword ancient grains, ancient grains salad, farro, farro salad

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• 1 c dry farro
• 2 med eggplant
• 4 tbsp olive oil

Pesto

• 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

Instructions

• 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.

Notes

Note: For those who are not vegan – great with some shaved parmesan or other hard cheese.

Some great additions for the salad if you want to experiment:

• red onion
• other fresh herbs
• peppery arugula
• fresh spinach
• white beans
• kalamata olives
• red wine vinegar
• lemon zest
• parmesan cheese
• feta cheese
• pine nuts
• fresh lemon juice
• fresh tomatoes
• nutritional yeast
• black pepper
• sea salt
• fresh mozzarella
• bell pepper
• artichoke hearts
• baby arugula

How to Cook Farro

Rinse the Farro

• Place the farro in a fine-mesh sieve and rinse it under cold water to remove any dust or debris.

Choose a Cooking Method
You can cook farro using the absorption method, pasta method, or a pressure cooker:

Absorption Method:

• Combine the rinsed farro, 3 cups of water (or broth for added flavor), and salt in a medium saucepan.
• Bring to a boil over medium-high heat, then reduce to a simmer.
• Cover and cook until tender:
  • Pearled farro: 15–20 minutes
  • Semi-pearled farro: 25–30 minutes
  • Whole farro: 30–40 minutes (soak for a few hours beforehand to reduce cooking time)
• Drain any excess liquid.

Pasta Method:

• Bring a large pot of water to a boil (like cooking pasta).
• Add rinsed farro and cook uncovered until tender (times same as above).
• Drain the farro and return it to the pot to steam for a minute.

Pressure Cooker (Instant Pot):

• Combine rinsed farro, 2 cups of water or broth, and a pinch of salt in the Instant Pot.
• Cook on high pressure:
  • Pearled farro: 7 minutes
  • Semi-pearled farro: 10 minutes
  • Whole farro: 15 minutes
• Let the pressure release naturally for 5 minutes, then do a quick release.

Fluff and Serve

• Fluff the cooked farro with a fork. Use it as a base for salads, soups, or grain bowls, or enjoy it on its own as a hearty side dish.

What Does Farro Taste Like?

Farro has a nutty, earthy flavor with a slightly sweet undertone. Its texture is pleasantly chewy, making it a hearty and satisfying grain. Often compared to barley or brown rice, farro is less starchy than some grains, which gives it a lighter feel while still being robust and filling.

The flavor and texture make farro versatile—it works well in savory dishes like soups, grain bowls, and salads, and can even complement sweet flavors in breakfast bowls with fruit and honey. Its wholesome taste pairs beautifully with vegetables, herbs, nuts, and creamy dressings.

For more ancient grain ideas, check these out:

• Homemade Farro Granola Recipe
• Whole Grain Farro Bread Recipe

Check out this salad building cheat sheet to help you build amazing healthy salads too!

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