This farro salad is one of those recipes that sounds simple, but once you try it, you get why it sticks around. It’s loaded with chewy grains, juicy cherry tomatoes, smoky mozzarella, and fresh mint.
Every bite hits a different note, but it all works together in a way that feels a little fancy even if you threw it together at the last minute.
It’s great for busy nights, casual lunches, or even those times when you need to bring something to a dinner and want it to look like you really tried.
Why This Salad Actually Works for Dinner
Farro makes a solid base. It’s filling without being heavy, has a nutty flavor that holds its own, and doesn’t fall apart like some pastas or greens can. It’s one of those grains that feels hearty and kind of grounding on the plate.
Then there’s the smoked mozzarella. It melts just slightly when mixed in, giving the salad a warm edge without going full comfort food. Cherry tomatoes bring in the brightness, and the fresh mint ties everything together with a clean, cool finish.
You don’t have to be vegetarian to appreciate this either. There’s enough protein in the farro and cheese to make it satisfying, but it also pairs easily with roasted chicken or grilled salmon if you want to bulk it up.
Small Tweaks to Keep Things Interesting
This is one of those dishes that handles substitutions really well. Here are a few ideas:
- Try roasted zucchini or eggplant if you want to add a cooked veggie. They blend right in with the flavors.
- Not into smoked mozzarella? Use regular fresh mozzarella, shaved Parmesan, or even a little crumbled feta.
- Making it vegan? Just leave out the cheese and add something like roasted chickpeas or marinated tofu. Still flavorful, still filling.
You can keep the base and swap things in and out depending on what’s in season or what needs to get used up in the fridge.
Great for Make-Ahead Meals Too
This farro salad holds up better than most. You can cook the farro in advance and keep the components separate in the fridge. Then just toss everything together when you’re ready to eat.
It actually tastes better after sitting for a bit, once the flavors start to mingle.
If you like to meal prep, it’s a solid option. Make a big batch and you’ve got lunch for a couple days that doesn’t taste like leftovers.
What Goes Well With It
It’s great on its own, but it plays nicely with others too. Here are a few easy sides if you want to round it out:
- Green beans tossed with capers and olive oil add a sharp bite that cuts through the richness.
- Warm pita bread is perfect for scooping or soaking up any vinaigrette left in the bowl.
- A piece of grilled seafood or roasted lamb can turn it into a full meal that still feels light and balanced.
Make It Yours
Once you’ve made it once, you’ll start finding little ways to change it up. Toasted almonds or pine nuts are great for crunch. A drizzle of balsamic glaze gives it a little sweetness. You could even add dried fruit like cranberries if you want that tart pop.
It’s an easy dish to riff on and hard to mess up. As long as the farro is cooked right and your tomatoes are fresh, you’re in a good place.
This farro salad is the kind of thing you come back to. It’s colorful, flexible, satisfying without being over the top.
Perfect for a weeknight but also one of those dishes that gets attention when you put it on the table.
Farro Salad with Cherry Tomatoes, Smoked Mozzarella & Mint Recipe
Equipment
- Medium pot for boiling
- Large mixing bowl
Ingredients
- 1 teaspoon fine sea salt plus more as needed
- 2 cups farro
- 4 teaspoons sherry vinegar or cider vinegar plus more to taste
- 1 pint cherry tomatoes halved
- 6 ounces smoked mozzarella cubed
- ½ cup torn fresh mint leaves
- ¼ cup extra-virgin olive oil
- Freshly ground black pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Fill a medium-sized pot with generously salted water and bring it to a boil. Add the farro and let it simmer until it becomes tender. This will typically take between 15 to 25 minutes, though certain varieties may require up to an hour. If needed, add more water to maintain the level while it cooks.
- Once the farro is cooked, drain it and transfer it to a large bowl while still warm. Mix in 2 teaspoons of sherry vinegar and ½ teaspoon of fine sea salt, stirring well. Allow the farro to cool to room temperature, which will take about 20 minutes. Alternatively, prepare the farro up to 8 hours in advance and keep it at room temperature.
- In a separate bowl, sprinkle the halved cherry tomatoes with the remaining ½ teaspoon of sea salt. Add the tomatoes to the cooled farro, along with the smoked mozzarella cubes, torn mint leaves, and olive oil. Season generously with freshly ground black pepper. Taste the salad and adjust the seasoning by adding more vinegar, salt, or even a squeeze of fresh lemon juice to brighten the flavors.
- Serve immediately, or chill in the refrigerator for up to 4 hours to allow the flavors to meld. Just before serving, drizzle with extra olive oil if desired.
Notes
- For additional crunch, toss in toasted nuts like almonds or pine nuts.
- Experiment with variations by using fresh basil instead of mint or feta instead of smoked mozzarella.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.