A farro salad that feels like a meal. This version leans into spring with roasted asparagus, burst tomatoes, and peppery arugula, all brought together with a sharp shallot vinaigrette and finished with torn burrata. It’s not fussy, but it checks all the boxes—substantial without being heavy, and fresh without feeling like a bowl of raw leaves.
Roasting the vegetables adds texture and depth, while the farro keeps it filling and flexible. The burrata, added just before serving, softens everything around it and brings some richness to the plate. You can swap the grain, change the greens, or use whatever vegetables are in season—this is more of a method than a mandate.
How to Make Farro Salad with Arugula, Roasted Asparagus, and Burrata
Step 1: Roast the Vegetables
Preheat the oven to 400°F (200°C). 
Line a baking sheet with foil. Add chopped asparagus and tomatoes.
Toss with 1 tablespoon olive oil, spread evenly, and roast for 12–15 minutes or until vegetables are tender and slightly caramelized. Set aside to cool slightly.
Step 2: Cook the Farro
In a medium saucepan, combine 1 cup farro, 2 cups water or stock, and salt (if using).
Bring to a boil, then reduce heat to low, cover, and simmer for about 10 minutes (or follow package directions).
Once farro is tender, remove from heat and let sit, covered, for 5 minutes. Drain any excess liquid.
Step 3: Make the Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced shallot, herbes de Provence, and black pepper until emulsified.
Step 4: Assemble the Salad
In a large serving bowl, combine cooked farro, roasted vegetables, and arugula.
Drizzle with vinaigrette and toss to coat evenly.
Gently fold in or top with torn burrata just before serving.
Farro Salad FAQ:
Can I use pearl barley or quinoa instead of farro?
Yes! Pearl barley offers a similar texture, and quinoa makes it gluten-free.
Is this salad good for meal prep?
Yes—store components separately and combine just before serving. Add the burrata fresh.
Can I serve this cold?
Absolutely. It’s great warm, room temp, or cold.
Is there a substitute for herbes de Provence?
Use a blend of dried thyme, oregano, and marjoram or even fresh chopped herbs.
Can I make it vegan?
Yes! Omit burrata and replace with a plant-based cheese or avocado slices.
Should I peel the asparagus?
Not necessary for thin stalks. For thicker asparagus, peel the lower portion for tenderness.
Farro Arugula Salad with Roasted Asparagus and Burrata
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Wholesome yet indulgent, this farro salad layers roasted asparagus, sweet tomatoes, arugula, and creamy burrata. A shallot vinaigrette adds a delightful herbal touch.
Ingredients
- 1 bunch fresh asparagus
- 1/2 cups (118 ml) grape tomatoes, halved (or cherry tomatoes, quartered)
- 1 tbsp (15 ml) olive oil
- 1 cups (237 ml) uncooked farro
- 2 cups (473 ml) water or vegetable/chicken stock
- 1/2 tsp salt (omit if using salted stock)
- 1 1/2 cups (355 ml) arugula, packed
- 1 ball burrata (4 oz / 115 g), torn or chopped
- 4 tbsp (60 ml) olive oil
- 1 1/2 tbsp (23 ml) fresh lemon juice
- 1 tsp Dijon mustard
- 1 small shallot, minced (about 1 tablespoon)
- 1/2 tsp herbes de Provence (or a mix of thyme, oregano, and marjoram)
- Fresh cracked black pepper
Instructions
- Preheat the oven to 400°F (204°C).
- Line a baking sheet with foil. Add chopped asparagus and tomatoes, toss with 1 tablespoon olive oil, spread evenly, and roast for 12–15 minutes, or until vegetables are tender and slightly caramelized. Set aside to cool slightly.
- In a medium saucepan, combine 1 cup farro, 2 cups water or stock, and salt (if using). Bring to a boil, then reduce heat to low, cover, and simmer for about 10 minutes (or follow package directions). Once farro is tender, remove from heat and let sit, covered, for 5 minutes. Drain any excess liquid.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced shallot, herbes de Provence, and black pepper until emulsified.
- In a large serving bowl, combine cooked farro, roasted vegetables, and arugula. Drizzle with vinaigrette and toss to coat evenly. Gently fold in or top with torn burrata just before serving.
Notes
- For a richer flavor, toast the farro in a dry pan for 2-3 minutes before cooking.
- If burrata is unavailable, substitute fresh mozzarella or ricotta salata.
- Store leftover salad in an airtight container, separating the burrata to prevent it from becoming soggy, for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 8
- Protein: 12
- Cholesterol: 20
If you liked this, you are going to love these favorite farro recipes:
Southern Italy: Farro Fusilli Puttanesca
Hearty Warm Farro Salad with Winter Tuscan Kale
Farro with Za’atar and Lemon Tahini Breakfast Bowl
Frequently Asked Questions
How do I know when the asparagus is done roasting?
The asparagus should be tender and slightly caramelized after roasting for 12–15 minutes at 400°F (200°C). You can check for tenderness by piercing it with a fork.
Can I use a different grain instead of farro?
Yes, you can swap farro for other grains like quinoa, barley, or brown rice, but be sure to adjust the cooking times according to the package directions for the grain you choose.
What can I substitute for burrata if I can’t find it?
If burrata isn’t available, you can use fresh mozzarella or goat cheese as a substitute, though the texture and creaminess will differ slightly.
