Ingredients
- 100 g Farro
- 50 g Whole Bella di Cerignola Olives
- 1 Zucchini
- 1/2 Eggplant
- 1 Bell pepper
- 100 g Cherry tomatoes
- 1/2 Red onion
- 2 Tablespoons Organic Extra Virgin Olive Oil
- 1 Tablespoon Balsamic Vinegar of Modena
- 1-2 Leaves Fresh basil
- Salt and pepper, to taste
Instructions
Cook the Farro:
1. Cook the farro in salted water according to the package instructions and drain.
Grill the Vegetables:
2. Preheat the grill to medium-high heat.
3. Cut the zucchini, eggplant, and bell peppers into strips.
4. Grill the vegetables until tender and slightly charred, about 5-7 minutes per side.
Prepare the Other Ingredients:
5. Slice the cherry tomatoes and red onion thinly.
Assemble the Salad:
6. In a large bowl, mix the cooked farro with the grilled vegetables, Whole Bella di Cerignola Olives, and sliced cherry tomatoes.
Make the Dressing:
7. In a small bowl, whisk together the Organic Extra Virgin Olive Oil, Balsamic Vinegar of Modena, chopped fresh basil, salt, and pepper.
Dress the Salad:
8. Pour the dressing over the farro and vegetable mixture.
9. Toss gently to combine.
Serve:
10. Serve the salad cold or at room temperature.
— Preparation Time: 28 minutes
