2 cups cooked and cooled farro
1 cup cubed eggplant, sautéed until the sides are crispy
1/2 cup diced red onion
1 cup seeded and diced tomatoes
1 1/2 cup seeded and diced cucumber
1/4 cup lemon juice
2 T olive oil
1/2 cup chopped parsley
1/4 cup chopped mint
1/4 cup chopped dill
In a large bowl, toss faro with vegetables, lemon juice, olive oil and herbs. Serve chilled or at room temperature. Serves 6.
