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Asparagus and Tomato Farro Salad

  • Author: Krista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 4 sides 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


  • 1 teaspoon fine sea salt, plus more to taste
  • 2 cups farro
  • 5 or 6 teaspoons balsamic vinegar – plus more to taste
  • ½ cup asparagus – chopped
  • 1 pint grape or cherry tomatoes- halved
  • ½ cup torn fresh mint leaves, sweet basil is a great substitution
  • 5 ounces fresh mozzarella – I use the Belgioioso Mozzarella Pearl Cheese
  • ½ cup olive oil – divided
  • Freshly ground black pepper


1. Bring a medium pot of salted water to a boil and add the farro. Lightly boil until tender, about 20 minutes.

2. Drain the farro. In the same pot, over medium heat, add a drizzle of olive oil and sauté chopped asparagus (add a pinch of salt), about 5 minutes. Add the tomatoes and stir just until warm. Add back to the pot the cooked farro, stir in the vinegar and ½ teaspoon fine sea salt until well combined.

3. Add in the mozzarella, mint, and a drizzle olive oil. Season with fresh black pepper. Taste, and add more salt and/or vinegar if needed, and a squeeze of lemon if you’re feeling a little extra. Serve warm or at room temperature.

Keywords: Asparagus and Mozzarella Farro