An end-of-summer farro salad is a perfect meal to celebrate the transition to fall. I have to confess that this time of year is very special to me, as I can relate to the change of seasons. We have lived in a hot and humid country for 10 years where there was no in-between season, but sunshine every day and high temperatures for most of the year. Although I loved living in Dubai, I always missed the cozy transition from summer to fall and now I can finally enjoy the “sweater weather.”
This salad is made up of many veggies that are nearing the end of their season, like eggplant and zucchini that are quickly sautéed to keep them crisp on the outside and soft on the inside, fresh cherry tomatoes, peppery arugula, nutritious farro, and creamy bocconcini, all drizzled with a balsamic vinaigrette that is topped with fresh basil, chives, and parsley for an aromatic freshness.
Why you will love this salad
-This delicious and filling salad is packed with end-of-season veggies that you can enjoy with all their valuable nutrients!
-This recipe is easy to prepare and perfect for an office lunchbox.
– It can be served as a side salad for those busy September weeknight.
Ingredients and Variations
Eggplant: it is in season from June to August-September. Choose eggplant that is medium in size and firm to the touch. It also contains lots of polyphenols, which can help cells process sugar better if you have diabetes.
Zucchini: are probably the most versatile vegetable, steamed, grilled, spiralized, baked – there is a recipe for everyone! If you want to know more about zucchini and the difference between zucchini and summer squash, read here.
Tomatoes: small fresh cherry tomatoes are still available at the farmers market. Get a small basket and cut them in half for this delicious salad!
Sun-dried tomatoes: Buy good quality ones in olive oil and add just a few chopped tomatoes. They give off an aromatic umami flavor that adds some saltiness to the dish.
Arugula: I love arugula for its pungent flavor, which works beautifully with the sun-dried tomatoes! You can substitute it with mixed greens or spinach if you like a more bland flavor.
Fresh herbs: for more freshness, add some chives, basil and parsley, finely chopped. You can mix and match the herbs to your liking! You can also use oregano instead of chives or cilantro instead of parsley.
Red Onions: Rich in flavonoids, they can help reduce inflammation. Red onions have a pungent taste. If you want to remove the strong flavor, soak them in cold water for 10-15 minutes and then process them as directed in the recipe. Add them to a salad or lightly soak them in a solution of vinegar and water.
Mozzarella: It is probably one of the most popular Italian cheeses, not only in Italy but all over the world. It is used in many recipes and can also be eaten plain. For this recipe, I used bocconcini, also known as small bites, and I chose Bufalo Mozzarella. The skin is thin and the inside is soft. It’s best to serve them at room temperature. Mozzarella di Bufala is very versatile. You can eat it plain, in salads, on toasted bread, or on pizza, just to name a few of the endless possibilities. Replace it with milk Mozzarella if you like a less pungent taste, and you can substitute bocconcini with small pearls or with a regular diced mozzarella.
High quality Extra Virgin Olive oil: olive oil is one of the main ingredients of the dressing, so make sure it is of good quality. These are some of my favorite brands: Colavita, Bertolli, Monini and O.Live & CO.
Balsamic Vinegar: Modena is the area known for the production of Balsamic Vinegar. This is an intensely flavored vinegar made from grape must.
Traditional balsamic vinegar is glossy, dark brown and moves like syrup, with a velvety texture on the tongue. It has a complex flavor that explodes in the mouth with notes of molasses. Traditional balsamic has a gentle tartness rather than a strong acidity. Be sure to buy a bottle with the DOP (“Denominazione di Origine Protetta”) stamp – a European Union certification that guarantees the quality, production, and place of origin of an ingredient.
Farro: A popular grain in Italy for soups and salads. In terms of texture, it adds some bite and substance to salads without being mushy. You can substitute it with quinoa, buckwheat, brown or wild rice.
How to make End of Summer Farro Salad
First, rinse the farro under cold running water and place it in a pot of boiling water. Add 2 tbsp salt when the water starts to boil. Follow the instructions on the package for cooking time.
Meanwhile, heat a cast-iron skillet, add some EVOO and saute the previously diced eggplant and zucchini. Add salt. Cook for 10 minutes until the vegetables are soft on the inside and crisp on the outside. The farro should be cooked, drain it and transfer it to a bowl.
Add the arugula, onions, sun-dried tomatoes, and sautéed vegetables to the bowl and sprinkle with the fresh herbs. Add the bocconcini. Place all the ingredients for the dressing in a mason jar and shake. Drizzle the dressing over the salad and toss everything. Arrange the salad in individual bowls.
This recipe yields 2 servings as a main dish. 4 as a side dish.
MORE DELICIOUS RECIPES FOR YOU
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WHAT TO SERVE WITH END OF SUMMER FARRO SALAD
This salad is great with lunch, accompanied by a slice of Focaccia Bread, or it is perfect for a quick weeknight dinner. Serve it as a side dish with any of the quick and easy pasta recipes such as Penne all’Arrabbiata or Spaghetti Aglio, Olio and Peperoncino.
STORING SUGGESTIONS
You can prepare the farro and sauteed vegetables ahead of time and store them in an airtight container in the refrigerator for 3 days. You can also make the dressing ahead of time and store it on the kitchen counter until ready to use. It is better to eat this salad immediately and not store it in the refrigerator already tossed, as the mozzarella is perishable. If you have all the cooked ingredients on hand, you can make this salad in less than 15 minutes.
Ingredients
SALAD INGREDIENTS
- ½ cup farro dry
- 3 cups arugula
- 1 cup eggplant cubed
- 1 cup zucchini cubed
- ½ cup onion red, finely sliced
- 1 cup tomatoes cherry, chopped in quarter
- 1 tbsp tomatoes sun-dried
- 1 tbsp parsley chopped
- 1 tbsp chives chopped
- ½ cup red onion sliced thin
- 1 tbsp basil chiffonade
- ¾ cup mozzarella bufalo
- 1 tbsp olive oil extra virgin
- 1½ tsp black pepper crushed
- 2 tsp salt
DRESSING
- 1 tbsp olive oil extra virgin
- 1/2 tbsp balsamic vinegar
- 1 tsp pepper black, crushed
- 1 tsp salt
Instructions
- First, rinse the farro under cold running water and place it in a pot of boiling water. Add 2 tbsp salt when the water starts to boil. Follow the instructions on the package for cooking time.
- Meanwhile, heat a cast-iron skillet, add some EVOO and saute the previously diced eggplant and zucchini. Add salt. Cook for 10 minutes until the vegetables are soft on the inside and crisp on the outside.
- The farro should be cooked, drain it and transfer it to a bowl.
- Add the arugula, onions, sun-dried tomatoes, and sautéed vegetables to the bowl and sprinkle with the fresh herbs. Add the bocconcini.
- Place all the ingredients for the dressing in a mason jar and shake. Drizzle the dressing over the salad and toss everything. Arrange the salad in individual bowls. And MANGIA!
Nutrition
Piatto gustoso ed appagante. Ti aiuta a non dimenticare l’estate.