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Mediterranean Salad with Farro, Eggplant, Zucchini, & Marinated Cheese

There’s amazing produce in the grocery stores and the farmers markets right now; here’s a salad that’s totally fabulous this time of year. I hope you enjoy giving it a try:

 Mediterranean Salad with Farro, Eggplant, Zucchini & Marinated Cheese from Homemade Summer by Yvette Van Boven 


For the Marinated Cheese: 
5oz (150g) Ricotta Salata or Pecorino Cheese
1/4 to 1 tsp of red pepper flakes (depending on your taste)
1/2 C (75 ml) extra virgin olive oil

For the Salad: 
2 eggplants, diced
2 zucchini, diced
5 tbs olive oil
1 tsp salt
Freshly ground black pepper
3/4 C Farro (For quicker cooking time, soak for an hour in water)
1 pint cherry tomatoes, or use larger ones, chopped
3/4 (100g) kalamata or other salty olives, pitted
1/4 C coursly chopped mint

For the Dressing: 
juice of one lemon
1/2 tsp coriander
1/2 paprika
1 tsp sugar
1/3 C plus 2 tbs (100ml) extra-virgin olive oil

Preheat the oven to 350F (180 C)

Make the marinated cheese: Put the cheese and red pepper flakes into a bowl, pour the olive oil over them and let them sit for at least an hour.
Make the salad: Arrange the eggplant and zucchini on a baking sheet and sprinkle with the oil and salt.  Season with pepper.  Toss well and bake for about 20 min, until light brown, turning them halfway through.  Remove them from the oven and transfer to a large bowl.
Meanwhile, cook the farro in a large saucepan of boiling water with a pinch of salt.  If it’s been soaked, it will take about 20 min. if not, between 30 and 40 min.  Drain it and rinse under cold running water.
Make the dressing: In a small bowl, whisk together the lemon juice, coriander, paprika, and sugar, them trickle in the oil, whisking until it emulsifies.  Go back to the bowl with the eggplant and zucchini, and add the farro, tomato and olives.  If you have time, let it sit for an hour, and it will be even better.
Serve: Garnish with the mint, and slivers of the cheese. 




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