This is a wonderful picnic salad and I love the addition of roasted vegetables and plenty of fresh parsley. I use curly leaf for this recipe which most gives it a tabbouleh flavor. The wheatiness of the farro is delicious and so well suited for this light, citrusy dressing. I recommend using frozen artichoke quarters, they are much better than the canned. I find mine at Trader Joe’s, but they are also available in the freezer section of some markets.
Yield 4-6 as side salad
- 1 1/2 cups farro
- 8 ounces artichoke quarters (frozen preferable)
- 1 medium eggplant, 1/2 inch dice
- 1 bell pepper (red, yellow or orange), small dice
- 1/2 red onion, fine dice
- 6 ounces crumbled feta
- 1 bunch minced curly leaf pasta
- 1/2 cup minced fresh basil
- Olive oil for roasting vegetables
- Juice of 1 lemon
- Kosher salt and pepper
- 1 teaspoon garlic powder, divided
- 1 tablespoon olive oil
Prepare farro according to package directions, drain and set aside. Preheat oven to 400. Line two baking sheets with parchment paper. Spread artichokes on one baking sheet. Drizzle generously with olive oil and seasoning with salt pepper and a little garlic powder and toss so oil is evenly distributed. Repeat with the diced eggplant and place on the other baking sheet. Roast in the oven for about 30 minutes, tossing occasionally until the edges of the vegetables begin to caramelize and brown slightly on edges. Remove from oven no allow to cool.
In a bowl, combine cooled farro and remaining ingredients. Toss in cooled roasted vegetables. Add the fresh lemon juice and olive oil and toss gently to incorporate. adjust seasonings to taste and enjoy!