Farro salad with cherry tomatoes, smoked mozzarella, and mint from Dinner: Changing the Game (page 284) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green beans with caper vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfranklin125 on August 15, 2019

    So easy and tasty good weeknight dinner made along side to wings and did feta instead of mozarella and also added arugula and parsley and cilantro.

  • Tweedles81 on June 23, 2019

    This was very good and fairly easy. I only used 1.5 c (got the 10 minute farro from Trader Joe’s) and that seemed like the right amount. Mine had a bit of a bitter flavor to it but that just may have been the particular sherry vinegar that I used or the especially grassy-tasting olive oil. The mozzarella and tomatoes were a great combo. I can see why people subbed basil but the mint was also fine. Will likely make again for a quick and healthy lunch.

  • Lepa on January 05, 2018

    I liked this salad and my family did, too. It had just the right balance of flavors.

  • rglo820 on August 31, 2017

    I was really underwhelmed by this as it was written. It was too much farro relative to the other ingredients, and even squeezing the entire optional lemon over the salad, it barely tasted dressed. Were the farro quantity halved, I think it would be a totally different story.

  • stockholm28 on August 20, 2017

    I didn't love this salad, but attribute that to learning that I really don't care for smoked mozzarella. Had I made it with a different cheese, I think it would have been fine. It definitely needs the lemon and mint. I preferred the farro with crispy leaks recipe (also in this book) to this one.

  • TrishaCP on July 31, 2017

    I liked the flavors (especially the smoked mozzarella), but again I thought this was too oily and would just add to taste in the future. (I said again because I had the same issue with another farro salad from this book.) I subbed basil for the mint.

  • Zosia on July 25, 2017

    Such a simple salad but a few choice ingredients like smoked cheese and sherry vinegar added complexity to its flavour profile. I used basil in place of mint.

  • clcorbi on July 05, 2017

    Very tasty salad, and it kept really nicely at room temp (we took it to a 4th of July picnic). I might prefer basil to mint next time. I also decreased the amount of farro to 1.5c but kept the other ingredients the same, and found that the amount of vinegar plus add-ins was perfect that way.

  • Frogcake on May 14, 2017

    A very tasty salad, which I served with BBQ'd flank steak. A few tasty additions: sliced avocados, eggplant chips, roasted tofu (inspired by the amazing tofu recipes in this book that I will try soon!) and roasted broccoli.

  • mrshalf on March 30, 2017

    Fun to make farro - no need to be intimidated ever again. This was a great lunch for work. I'd never had smoked mozarella- tasty stuff!!

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