Farro Salad with Asparagus, Tomatoes and Ricotta Salata

Farro is toasted until nutty before being boiled until plump and toothsome and then tossed asparagus and tomatoes and a simple dressing of lemon and olive oil.
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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 4-6
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Kosher salt

2 cups farro

1/2 cup golden raisins

Zest and juice of 1 lemon

1 bunch asparagus, trimmed and cut into 1-inch pieces (2 cups)

4 tablespoons extra-virgin olive oil

1/2 teaspoon red pepper flakes

2 cups grape tomatoes

3 tablespoons chopped fresh flat-leaf parsley

1/4 cup coarsely grated ricotta salata


  1. Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
  2. Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
  3. Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
  4. Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.