Farro is a type of nutty grain that is rich in protein, fiber, magnesium and iron.  Although it is not gluten free, it is definitely a healthy alternative to regular processed wheat.  This hearty grain makes excellent salads.  I tried my first farro salad in Italy this summer and I completely fell in love with it.  This farro salad is my take on the Italian version.  The crunchy pine nuts, fresh herbs and drizzle of balsamic vinaigrette is a perfect way to relish and enjoy it!


Prep time:

Servings: 6


  • 1.5 cup farro
  • 1 cup asparagus diagonally chopped
  • 1 zucchini cut into halves with skin
  • 1 small eggplant cubed with skin
  • 1 cup cherry tomatoes
  • 2 garlic cloves
  • 1 tsp salt
  • crushed black pepper
  • 3-4 tbsp of olive oil
  • 10 basil leaves finely chopped
  • 2 tbsp parsley finely chopped
  • 2-3 tbsp lemon juice
  • 1/2 cup pine nuts
  • balsamic vinaigrette


  • Wash and cook the farro with 3 cups of water and a pinch of salt, until tender.
  • In the mean time, put all the vegetables, garlic, olive oil, salt and crushed black pepper in a oven proof dish and roast them on 350 degree F until tender about 15-20 minutes approximately.
  • Once the farro and vegetables are cooked, gently toss them together with olive oil, salt, crushed black pepper, basil, parsley and lemon juice.
  • Garnish with toasted pine nuts and a drizzle of balsamic vinegrette.