15 minutes
Cook Time
33 minutes
Cooking Level


  • ½ dry pint Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes, halved
  • 1 oz smoked salmon (or any seafood of choice)
  • 5 asparagus spears
  • 1 lemon
  • 1 cup chicken or vegetable stock
  • ½ cup farro
  • ½ cup arugula
  • 2 oz feta cheese, crumbled
  • 5 tbsp olive oil
  • micro greens to garnish (optional)
  • 1 pinch dried oregano
  • 1 pinch dried thyme
  • Salt and pepper, to taste


Step 1

Place the tomatoes skin side down on a baking sheet. Coat with 1 tbsp olive oil, salt and pepper and bake at 400°F for 30 minutes.

Step 2

Meanwhile, place the stock of choice in the pan, bring to a boil, add farro and simmer for 30 minutes or until tender. Set aside and let cool. Cut asparagus into 1-inch pieces and steam for 3 minutes or until bright green.

Step 3

For the lemon sauce, add the zest of half a lemon and juice to a bowl, add the remaining olive oil with oregano and thyme. Mix together. Set 2 tbsp aside (for garnish). Toss arugula in with the lemon sauce.

Step 4

Add tomatoes, feta, asparagus, farro, lemon and arugula mixture to a bowl. Top with smoked salmon, drizzle remaining lemon sauce on top and garnish with micro greens.

Pro Tip

You can substitute the seafood for other protein, and you can replace the feta for a vegan friendly cheese.

Recipe created by Chef Ashley Blanton