Asparagus and Tomato Farro Salad

Asparagus and tomato FARRO SALAD

This is a great side dish for any season. Farro is readily available at most grocery stores and it’s basically a blank slate, allowing you to add in a multitude of veggies and cheeses regardless of the time of year and what’s in season.

When purchasing farro look for the ‘quick cooking’ or ‘10 min farro’ these have been slightly pre-cooked and will finish cooking in only 10-20 minutes, otherwise farro can take an hour or more to cook to a tender state. I typically find farro in or near the other grains like, rice, quinoa or near the pasta.

If tomatoes and asparagus are not to your liking try switching it up with one of the following:
Broccoli - chopped into small bites
- Roasted cauliflower, string beans, Brussels sprouts, butternut squash
- Sauteed onions and mushrooms
- Sauteed zucchini
- Farro is also a great substitution for your morning oatmeal. After it’s cooked until tender, add in a little almond or coconut milk and mix in your favorite dried fruit and nuts
You get the idea, throw in anything you like and make it your own! Enjoy!


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.