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Moroccan Vegetable Salad with Farro, Arugula & Tomatoes


Moroccan Vegetable Salad with Farro, Arugula 
& Tomatoes

Yield:    4 servings

3/4 cup        Farro            
2 cups            Water
To taste    Kosher salt and freshly ground black pepper
2 Tbsp            Olive oil
1 lb.             Japanese Eggplant (add a yellow zucchini if desired)
2 each            Red peppers, roasted, peeled and cut in strips
1 recipe        Charmoula (recipe follows)
1/4 lb.         Arugula 
1 lb.             Tomatoes, sliced
¼ cup             Almonds, toasted
1/3 cup        Feta

1.    Heat a small saucepan over medium high heat; add the farro, water and salt and pepper and bring to a boil. Lower heat, cover and simmer for 40 minutes. Remove from the heat and allow to stand, covered, for 5 or 10 minutes. Check seasoning. 

2.    Heat a large sauté pan over medium high heat. Add the olive oil and eggplant, lower heat to medium and sauté until eggplant is tender and browned. Add the red peppers and toss with a little of the charmoula, set aside 

3.    In a large mixing bowl toss the arugula with some of the charmoula.  

4.    Assemble the dish: Spoon the farro in the center of a large platter surrounded by the sliced tomatoes & arugula. Arrange the warm eggplant on top of the farro and spoon some of the charmoula around the dish. Sprinkle with the almonds and feta. 


1/4 cup        Olive oil
3 Tbsp            Lemon juice
3 Tbsp            Parsley, chopped
3 Tbsp            Cilantro, chopped
2 cloves         Garlic, finely chopped
1-1/2 tsp        Paprika
1 tsp            Cumin, toasted and freshly ground
Pinch            Cayenne
To taste        Kosher salt & freshly ground black pepper

1.    Combine all ingredients in a mixing bowl and whisk together. 

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