Farro Salad


Yield: 6 People


Work: 30 Minutes


Total: 1 Hour


How to

  • Preheat Oven to 400 degrees F.

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • Line Half Sheet Baking Tray with Parchment Paper. Spread Eggplant and Fennel slices in one layer on Baking Tray, then sprinkle with Camelina Oil and Salt. Bake for about 30 minutes.

  • Meanwhile, add Farro, Tomatoes, and Cheese to a Bowl. When Eggplant and Fennel are cooked, add to Bowl as well.

  • Mix all ingredients together, then season with Apple Cider Vinegar and Salt.



  • 1 Cup Cooked Farro Grain

  • 2 Fennel Roots, sliced thin on Box Grater

  • 1 Eggplant, peeled and sliced thin

  • 1 Cup raw Tomatoes, chopped

  • 2 Tbsp Camelina Oil

  • ¼ Cup Apple Cider Vinegar

  • ½ Cup Cheese, shaved

  • 2 tsp Salt


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Half Sheet Baking Tray

  • Parchment Paper

  • Spoon

  • Box Grater

  • Airtight Container


  • Airtight Container in a Refrigerator for up to 5 days.


Questions about this recipe? Ask Chef Pierson!