2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
Salt and black pepper
1/3 cup plus 1/4 cup olive oil
2 cloves garlic, crushed with the skins on
1 small eggplant, peeled and cut into 1/2-inch cubes
1 small red bell pepper, seeded and cut into 1/2-inch cubes
1 small yellow bell pepper, seeded and cut into 1/2-inch cubes
1 small zucchini, cut into 1/2-inch cubes
1 1/2 cups farro
7 ounces feta cheese, crumbled
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh parsley
This salad can be prepared a day in advance and kept in the refrigerator. The following day, take the salad out of the refrigerator an hour or so in advance so it is not too cold. I also like to add an extra splash of olive oil just before serving.
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