Bring the water to a boil, then reduce the heat to low, cover, and let it simmer for about 25-30 minutes or until the farro is tender. Drain any excess water if necessary.

Prepare the Vegetables

While the farro is cooking, prepare the vegetables. Dice the red bell pepper, cucumber, onion, and zucchini. Trim and cut the asparagus into 1-inch pieces. Halve the grape tomatoes.

Sauté the Asparagus

In a skillet, add 1 tablespoon of olive oil over medium heat. Add the asparagus pieces and sauté for about 3-4 minutes until tender-crisp.

Combine Ingredients

In a large bowl, combine the cooked farro, sautéed asparagus, diced red bell pepper, cucumber, onion, zucchini, grape tomatoes, sweet corn, and dried cranberries.

Make the Vinaigrette

In a small bowl, whisk together 3 tablespoons of red wine vinegar, 2 tablespoons of olive oil, salt, and black pepper to taste.

Dress the Salad

Pour the vinaigrette over the farro and vegetable mixture, and toss gently to combine, ensuring everything is well coated.

Serve

Taste and adjust the seasoning if necessary. Serve the farro salad warm or at room temperature.