Farro Salad with Grilled Eggplant, Tomatoes and Onion (Bobby Flay) Recipe

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Farro Salad with Grilled Eggplant, Tomatoes and Onion (Bobby Flay)
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  1. Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.
  2. Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.
  3. Sherry Vinaigrette:
  4. Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 500.36 Kcal (2095 kJ)
Calories from fat 260.81 Kcal
% Daily Value*
Total Fat 28.98g 45%
Sodium 172.14mg 7%
Potassium 884.19mg 19%
Total Carbs 56.21g 19%
Sugars 18.23g 73%
Dietary Fiber 16.64g 67%
Protein 9.61g 19%
Vitamin C 10.5mg 17%
Iron 180.4mg 1002%
Calcium 60.9mg 6%
Amount Per 100 g
Calories 87.29 Kcal (365 kJ)
Calories from fat 45.5 Kcal
% Daily Value*
Total Fat 5.06g 45%
Sodium 30.03mg 7%
Potassium 154.25mg 19%
Total Carbs 9.81g 19%
Sugars 3.18g 73%
Dietary Fiber 2.9g 67%
Protein 1.68g 19%
Vitamin C 1.8mg 17%
Iron 31.5mg 1002%
Calcium 10.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
  • 13

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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