Farro Salad with Grilled Asparagus Recipe
This bright and refreshing Farro Salad with Grilled Asparagus is an ideal spring side dish for cookouts or light meals. Featuring tender grilled asparagus, nutty farro, tangy lemon, crunchy radishes, and a zesty homemade dressing, this salad combines vibrant textures and flavors. It’s easy to prepare ahead and perfect for serving four as a delicious and healthy accompaniment.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup uncooked farro (about 2 cups cooked)
- 1 bunch asparagus, tender parts
- ½ cup frozen edamame, thawed
- 2 tablespoons crumbled ricotta salata or feta (optional)
- 2 teaspoons capers
- 2 radishes, sliced raw or quick pickled*
- Handful of pea shoots or microgreens, chopped
- ¼ cup chopped pistachios
For Grilling and Dressing
- Extra-virgin olive oil, for drizzling
- 1 lemon, halved
- Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon pure maple syrup
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons water
Quick Pickled Radishes (Optional)
- Rice vinegar
- White wine vinegar
- Water (a splash)
- Pinch of salt
- Pinch of sugar
Instructions
- Cook the Farro: Bring a medium pot of water to a boil. Add the farro and cook until tender but not mushy, about 15 to 25 minutes depending on the farro variety. Drain and spread it on a plate to dry. Drizzle lightly with olive oil to prevent sticking. Chill until ready to use. Farro can be prepared ahead of time.
- Prepare the Dressing: In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, fresh thyme leaves, maple syrup, sea salt, freshly ground black pepper, and water until well combined. Set aside.
- Prep Salad Ingredients: Toss the chilled farro with half of the dressing and a pinch of salt. Set aside. Slice radishes either raw or quick pickle them as desired. Chop pea shoots or microgreens.
- Grill the Asparagus and Lemon: Preheat the grill to medium heat. Drizzle asparagus and lemon halves with olive oil and season with salt and pepper. Grill asparagus for 6 to 8 minutes until charred but still bright green, turning once during cooking. Grill lemons cut-side down without flipping.
- Assemble the Salad: On a serving plate or bowl, combine the dressed farro, grilled asparagus, thawed edamame, crumbled cheese (if using), capers, radishes, chopped pea shoots or microgreens, and chopped pistachios. Drizzle with remaining dressing as preferred. Squeeze the grilled lemon halves over the salad and adjust seasoning with additional salt and pepper to taste.
Notes
- To quick pickle the radishes, place sliced radishes in a jar and cover with a mixture of rice vinegar, white wine vinegar, a splash of water, a pinch of salt, and a pinch of sugar. Shake well and chill until ready to use.
- Farro can vary by type; cooking times may differ. Check package instructions for best results.
- This salad is best served fresh but the farro and dressing can be prepared in advance for convenience.
