A simple, flavorful farro salad featuring sautéed eggplant with garlic and fennel seeds, bitter chicory leaves and peppery arugula. It’s finished with torn prosciutto, toasted pine nuts and shavings of Parmigiano Reggiano, then dressed with a bright, tangy vinaigrette for a balanced mix of salty and sweet.
Farro is one of my go-to grains for soups and salads, especially in the cooler months. This eggplant farro salad is hearty yet fresh: nutty farro and bitter greens combine with roasted-style eggplant, a simple lemon and red-wine vinegar dressing, and a final scatter of prosciutto, Parmigiano and pine nuts for texture and savoury depth.
The recipe is very adaptable. Try adding burrata and sun-dried tomatoes for creaminess and extra tang, or swap the eggplant for zucchini or squash depending on what’s in season. If you choose squash, cook it a little longer until tender.
Ingredients
Ingredient notes and substitutions
- Farro – pearled farro is easiest to cook; if you can’t find farro, pearl barley is a good alternative.
- Eggplant (aubergine) – can be swapped for zucchini (courgette) or squash. Squash should be cooked longer until soft.
- Chicory and arugula – these bitter leaves pair well with the salty and sweet elements. If they’re too bitter, use your preferred salad leaves instead.
Step by step photos and instructions
- Cook the farro – Bring a large pot of salted water to a boil. Add 1 cup (200g) farro (or pearl barley) and cook according to the packet until tender, about 18–20 minutes. Drain and cool.
- Sauté the eggplant – Cut 1 medium eggplant into small cubes. Heat 2 tablespoons olive oil in a pan over medium heat, add the eggplant and sauté until it begins to soften.
- When the eggplant starts to soften, add 1 clove garlic (minced), 1 teaspoon fennel seeds and a good pinch of salt. Continue cooking until the eggplant is tender and cooked through. Remove from heat and set aside.
- Combine – In a large bowl, add the cooked farro and the sautéed eggplant.
- Make the dressing – Whisk together 3 teaspoons red wine vinegar, 1 teaspoon honey, the juice of one lemon and 4 tablespoons olive oil. Season with salt and pepper to taste.
- Add the chicory leaves (1 head, leaves removed and dried) and a large handful (about 30g) arugula (rocket) to the bowl, pour over about three-quarters of the dressing, and toss to combine.
- Serve – Divide the salad between bowls and top each serving with 2 slices torn prosciutto, Parmigiano shavings and a sprinkle of toasted pine nuts. Drizzle any remaining dressing over the top and finish with freshly cracked black pepper.
Recipe Tips
- Eggplant alternative – Use zucchini or squash if preferred; cook squash longer until soft.
- Other nuts – Walnuts, hazelnuts or pistachios work well in place of pine nuts.
- Add burrata – For extra creaminess, add burrata before serving.
- Sun-dried tomatoes – Add for a concentrated pop of flavour, especially good with burrata.
- Storage – Leftovers keep in the refrigerator for 2–3 days.
More delicious salads to try
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Grilled Romaine with Creamy Caper Dressing
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Cannellini Bean Salad with Tuna and Tropea Onions
If you make this Eggplant Farro Salad, please rate it and leave a comment to let me know how it turned out. I love hearing from readers and seeing your variations.
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to make them turn out perfectly.
Eggplant Farro Salad
By Emily
Ingredients
- 1 cup (200g) farro or pearl barley (raw)
- 1 medium eggplant
- 1 teaspoon fennel seeds
- 1 garlic clove
- 1 head chicory (leaves removed, washed and dried)
- 1 large handful (30g) arugula (rocket)
- Pine nuts, for topping
- Parmigiano Reggiano, for topping
- 8 slices prosciutto
- Olive oil
- Salt and pepper, to season
Dressing
- 3 teaspoons red wine vinegar
- 1 teaspoon honey
- Juice of 1 lemon
- 4 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the farro according to the packet (about 18–20 minutes), drain and allow to cool.
- While the farro cooks, cut the eggplant into small cubes. Heat 2 tablespoons olive oil in a pan over medium heat and add the eggplant. Sauté until it begins to soften.
- When the eggplant softens, add the minced garlic, fennel seeds and a good pinch of salt. Continue to sauté until tender. Set aside.
- Make the dressing by whisking together the red wine vinegar, honey, lemon juice and olive oil. Season with salt and pepper.
- In a large bowl combine the cooked farro, sautéed eggplant, chicory leaves and arugula. Pour over most of the dressing and toss to combine.
- Divide the salad into bowls and top each portion with torn prosciutto (about 2 slices), Parmigiano shavings and toasted pine nuts. Drizzle remaining dressing if desired and serve.
Notes
- Eggplant swap – Use zucchini or squash if preferred; cook squash longer until soft.
- Other nuts – Walnuts, hazelnuts or pistachios are good alternatives to pine nuts.
- Add burrata – Burrata makes a lovely creamy addition.
- Sun-dried tomatoes – Add for extra concentrated flavour.
- Leftovers – Keeps in the fridge for 2–3 days.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- All vegetables are considered medium unless noted.
- Recipes are tested using a fan (convection) oven where relevant.
Nutrition
| Carbohydrates: 55 g
| Protein: 11 g
| Fat: 24 g
Nutrition information is automatically calculated and should be used as an approximation.
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