Farro Salad With Grilled Asparagus Recipe

Farro: A chewy ancient grain that adds a nutty flavor and hearty texture to the salad.

Asparagus: Fresh green stalks that become tender and slightly smoky when grilled.

Olive oil: Used to coat the asparagus and dress the salad, adding richness.

Cherry tomatoes: Small, sweet tomatoes that add a burst of color and freshness.

Feta cheese: A crumbly, salty cheese that balances the flavors with creaminess.

Lemon juice: Freshly squeezed to add a bright, tangy note to the dressing.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a mild heat and depth to the dish.

Grilling asparagus is a simple step that really brings out its flavor, but getting it just right can make a big difference in your salad. Here’s how to do it so your asparagus turns out tender with those nice little char marks that add a smoky taste.

First, make sure your grill is heated to medium-high. This temperature is perfect because it cooks the asparagus quickly without burning it. Next, toss the asparagus with about a tablespoon of olive oil. This helps prevent sticking and keeps the vegetables moist. When you place the asparagus on the grill, lay them across the grates so they don’t fall through. Turn them every couple of minutes so they cook evenly on all sides. You’re looking for a slight char and a tender texture, which usually takes about 5 to 7 minutes.

Doing this makes your asparagus taste fresh and a little smoky, which adds a great contrast to the nutty farro and juicy cherry tomatoes in the salad. Plus, grilling softens the asparagus just enough so it’s easy to bite but still has a bit of crunch.

I remember the first time I grilled asparagus, I left it on too long and it got mushy and blackened. Now, I keep a close eye on the time and turn them often. Also, tossing them in olive oil before grilling is a small step that makes a big difference—it keeps the asparagus from drying out and helps those tasty grill marks form. Once you get the hang of it, grilling asparagus becomes one of my favorite ways to add flavor and texture to salads like this one.

• uncooked farro - Substitute with quinoa: Quinoa has a similar texture and is also a nutritious whole grain.

• uncooked farro - Substitute with barley: Barley has a chewy texture and nutty flavor similar to farro.

• trimmed asparagus - Substitute with green beans: Green beans can provide a similar crunch and fresh flavor.

• trimmed asparagus - Substitute with broccoli: Broccoli can be grilled and offers a similar texture and nutritional profile.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, making it a good alternative for grilling.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size.

• halved cherry tomatoes - Substitute with diced roma tomatoes: Roma tomatoes can be diced to a similar size and offer a comparable flavor.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture.

• crumbled feta cheese - Substitute with blue cheese: Blue cheese provides a strong flavor and crumbly texture similar to feta.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and fresh citrus flavor.

• freshly squeezed lemon juice - Substitute with white wine vinegar: White wine vinegar provides a similar tangy acidity.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness with an additional umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity to provide a similar salty flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar spiciness with a slightly different flavor profile.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper can add a similar heat with a bit more intensity.

• Allow the farro salad to cool completely before storing. This helps prevent condensation, which can make the salad soggy.
• Transfer the salad to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• Store the salad in the refrigerator for up to 2 days. The flavors will meld together beautifully, making it even more delicious the next day.
• If you plan to keep the salad longer, consider freezing it. Portion the salad into individual servings to make thawing easier.
• Wrap each portion tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the salad in the refrigerator overnight. This slow thawing process helps maintain the texture of the asparagus and cherry tomatoes.
• Before serving, give the salad a gentle toss to redistribute the dressing. You might want to add a splash of lemon juice or a drizzle of olive oil to refresh the flavors.
• Avoid freezing the salad if it contains delicate greens or herbs, as they can become mushy. Instead, add these fresh ingredients just before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Add the farro salad and stir occasionally for about 5-7 minutes until warmed through.
  4. If the salad seems dry, add a tablespoon of water or lemon juice to refresh the flavors.

• Microwave Method:

  1. Place the farro salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the farro salad evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until the salad is heated through.
  5. Stir halfway through the reheating process to ensure even warming.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the farro salad in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the salad is heated through.
  4. This method helps retain moisture and keeps the vegetables tender.

• Saucepan: Use this to cook the farro according to package instructions.

• Colander: Drain the cooked farro in this to remove excess water.

• Grill: Preheat this to medium-high heat for grilling the asparagus.

• Tongs: Use these to turn the asparagus on the grill to ensure even cooking.

• Cutting board: Place the grilled asparagus on this to cut into bite-sized pieces.

• Chef's knife: Use this to cut the grilled asparagus and halve the cherry tomatoes.

• Large mixing bowl: Combine the cooked farro, grilled asparagus, cherry tomatoes, and feta cheese in this.

• Small bowl: Whisk together the olive oil, lemon juice, salt, and black pepper in this.

• Whisk: Use this to mix the dressing ingredients thoroughly.

• Measuring cups: Measure out the farro, olive oil, and cherry tomatoes with these.

• Measuring spoons: Measure the lemon juice, salt, and black pepper with these.

Cook farro in advance: Prepare the farro a day ahead and store it in the fridge to save time on the day you make the salad.

Use pre-trimmed asparagus: Buy pre-trimmed asparagus to skip the trimming step and go straight to grilling.

Pre-make dressing: Whisk together the olive oil, lemon juice, salt, and black pepper ahead of time and store in a jar.

Batch grill vegetables: Grill extra asparagus and other vegetables for use in multiple meals throughout the week.

Use pre-crumbled feta: Opt for pre-crumbled feta cheese to avoid the extra step of crumbling it yourself.