Creamy farro salad with zucchini, eggplant and cherry tomatoes

Name: Creamy farro salad with zucchini, eggplant and cherry tomatoes
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 2
Cuisine: En
Ingredients: 150 g pearl farro; 1 large zucchini; 1 small eggplant; 12 cherry tomatoes; 90 g Greek yogurt; 1 lemon (untreated); 10 fresh mint leaves; Extra-virgin olive oil to taste; Salt to taste; Black pepper to taste

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Main Dish

Very Easy

1 h 5 m

283 Kcal

Perfect for the warmer months, this farro salad with zucchini, eggplant and roasted cherry tomatoes wins you over at the first bite with its extraordinary balance of flavors. The sweetness of the oven-roasted vegetables meets the freshness of mint and the pleasant tang of Greek yogurt, creating a creamy, aromatic dressing that coats every grain of farro. The result is a light yet satisfying vegetarian main dish that brings together flavor, freshness and texture in perfect harmony. Colorful, nutritious and made with seasonal ingredients, this summer salad is ideal for a light lunch, a quick dinner or an outdoor picnic. A splash of lemon juice in the dressing enhances the freshness of the vegetables and balances the creaminess of the Greek yogurt, while grated zest, added just before serving, lends an intense, refined citrus aroma. This simple touch brightens the dish and highlights the balance between sweet, fresh and slightly tart notes. Delicious served cold, it's also one of the best recipes to take to the beach or to the office: it keeps well and retains its aroma, creaminess and flavor even after several hours. Nutritionally, it offers an excellent balance of complex carbohydrates, fiber, protein and seasonal vegetables, making it a complete, satisfying and wholesome meal.

Materials

baking sheet
baking paper
Cutting board
Knife
Pot

Preparation

Preparation25 min

Cook time40 min

Cook the pearl farro in plenty of salted water following the directions on the package, then drain and allow to cool completely.
Meanwhile, cut the zucchini and eggplant into cubes and halve the cherry tomatoes. Arrange the vegetables separately on a baking sheet lined with baking paper. Season with oil, salt and pepper.
Bake the vegetables in an oven at 390°F/200°C for 25-30 minutes or in an air fryer at 370°F/190°C for 15-18 minutes.
Take about a third of the roasted zucchini and blend it with Greek yogurt, mint, a little lemon juice, a drizzle of olive oil and a pinch of salt until smooth and velvety.
Combine the farro and roasted vegetables in a large bowl and mix.
Add the prepared dressing and mix gently until all the ingredients are combined.
Top the salad with grated lemon zest and toss again.
Serve at room temperature or after chilling briefly in the refrigerator. The creamy farro salad is ready!

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FAQ ❓

Is farro salad with zucchini and eggplant a complete meal?

Yes, this creamy farro salad is a balanced one-dish meal because it combines the complex carbohydrates in farro, the fiber and vitamins in roasted vegetables, and the protein in Greek yogurt. It's a nutritious and satisfying choice for a light summer lunch or a quick dinner.

How should I store creamy farro salad?

Farro salad with zucchini and eggplant will keep in an airtight container in the refrigerator for about 2–3 days. Before serving, gently stir it to redistribute the Greek yogurt and mint dressing and restore its creamy texture.

Can I customize this farro salad recipe?

Certainly. You can add other seasonal vegetables to this vegetarian farro salad, such as bell peppers, cherry tomatoes or carrots. For a dairy-free version, you can replace the Greek yogurt with unsweetened plant-based yogurt.

How can I make a creamy, flavorful zucchini sauce?

For a perfect sauce, use well-roasted zucchini and blend it with Greek yogurt, fresh mint, lemon juice and a drizzle of extra-virgin olive oil. This will give you a smooth, fresh and flavorful dressing.

How long does it take to cook the zucchini and eggplant?

Roast the vegetables in a conventional oven preheated to 200°C (390°F) for about 25–30 minutes, or in an air fryer at 190°C (375°F) for 15–18 minutes. They'll be ready when they're tender inside and lightly golden on the outside.

Is farro salad suitable for taking to the beach or to the office?

Yes, this recipe is perfect for making ahead and transporting easily. Thanks to the Greek yogurt and mint dressing, it retains its flavor and texture for several hours, making it one of the best summer dishes to take to the beach, to the office or on a picnic.

Nutrition

for 1 serving / for 100 g

Calories: 283Kcal

Carbo: 34.2g
Total fat: 9.4g
Saturated fat: 1.7g
Proteins: 8.5g
Fibers: 8g
Sugar: 9.2g
ProPoints: 7
SmartPoints: 9

Nutritional information for 1 serving (431g)

Cookware

air fryer

oven

blender

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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