Farro Salad with Cherry Tomatoes, Smoked Mozzarella, and Mint
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3.2 from 5 votes

Farro Salad with Cherry Tomatoes, Smoked Mozzarella, and Mint

This cookout-friendly salad combines chewy whole grains and bright, flavorful mix-ins for a summery side dish.
Prep Time15 mins
Cook Time25 mins
Cooling time20 mins
Total Time40 mins
Course: Salad
Cuisine: American
Keyword: cherry tomatoes, Farro salad
Servings: 6
Calories: 416kcal
Author: Melissa Clark

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

  • Bring a medium pot of heavily salted water to a boil and add the farro. Simmer until tender, usually 15 to 25 minutes, though some varieties can take up to an hour (replenish the water if the level runs low).
  • Drain the farro, and while it is still warm, stir in the vinegar and ½ teaspoon fine sea salt. Let the farro cool to room temperature, about 20 minutes. (Or cook the farro up to 8 hours ahead and keep it at room temperature.)
  • Sprinkle the cherry tomatoes with the remaining ½ teaspoon fine sea salt, and then stir them into the farro along with the mozzarella, mint, and olive oil. Season heavily with black pepper. Taste, and add more salt and/or vinegar if needed, and a squeeze of lemon for brightness if you like.

Notes

Used with permission from Dinner: Changing the Game by Melissa Clark, Clarkson Potter, an imprint of Penguin Random House, 2017. Photography by Eric Wolfinger  

Nutrition

Calories: 416kcal | Carbohydrates: 56g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 581mg | Potassium: 401mg | Fiber: 11g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 19.1mg | Calcium: 180mg | Iron: 2.6mg