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: 35 minutes
- Yield: 4 to 6 servings 1x
Description
This farro salad walks the line between wholesome and indulgent. It’s built on a base of farro, layered with roasted asparagus and sweet tomatoes, and finished with arugula and torn burrata. A shallot vinaigrette, with a subtle herbal twist, ties it all together. Serve it warm or cold—it holds up beautifully either way.
Ingredients
Salad:
1 bunch fresh asparagus, chopped into 1-inch (2.5 cm) pieces
1/2 cup grape tomatoes, halved (or cherry tomatoes, quartered)
1 tablespoon olive oil
1 cup uncooked farro
2 cups water or vegetable/chicken stock
1/2 teaspoon salt (omit if using salted stock)
1 1/2 cups arugula, packed
1 ball burrata (4 oz / 115 g), torn or chopped
Vinaigrette:
4 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 small shallot, minced (about 1 tablespoon)
1/2 teaspoon herbes de Provence (or a mix of thyme, oregano, and marjoram)
Fresh cracked black pepper, to taste
Instructions
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.
Notes
If you prefer that your arugula remain crisp, add the arugula over the top of the salad after plating so that the warmth of the farro doesn’t wilt it.
Burrata is best added at the end to keep its creamy center intact.
Farro can be cooked ahead and stored in the fridge for up to 3 days.
Add grilled chicken or chickpeas to make it heartier.
The vinaigrette can be doubled and used for other salads throughout the week.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 5g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 25mg
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
