Spring Farro Salad with Feta, Lemon and Mint
Spring Farro Salad with feta, lemon and mint is a hearty, satisfying vegetarian salad packed with spring veggies, creamy feta cheese, and the freshness of lemon and mint. It’s so easy to make and it’s great for meal prep!
I created this Spring Farro Salad to utilize the gaggles of fava beans, snap peas, and mint that I harvested from my garden. I get so much pleasure adding my garden grown veggies into my dishes.
These are some of my favorite spring veggies, and I love incorporating them into risotto, pesto gnocchi, and grain salads like this on a regular basis.
This particular dish is a perfect example of something that I would eat every single day. 🙂
Why you’ll love this recipe:
- Farro salad is hearty and satisfying, packed with veggies, creamy feta cheese and the fresh flavors of lemon and mint.
- It’s a versatile recipe that is great as a side dish, vegetarian main dish or meal prep lunch.
- This recipe is easily customizable with your favorite veggies, cheese or beans.
Recipe ingredients
This farro salad has all of my favorite spring produce — asparagus, fava beans, and sugar snap peas — in one flavorful spot. There’s a big pop of lemon flavor that’s perfectly complemented by the salty feta and fresh mint.
Ingredient notes
- Fava beans. I have an entire post on how to cook fava beans if this ingredient is unfamiliar to you.
- Peas. Fresh or frozen peas will work. If using frozen, there’s no need to thaw them first.
- Farro. Is an incredibly hearty, chewy grain.
- Fresh mint. Fresh basil or another herb may be substituted, if desired.
How to make this recipe
Look no further than this farro salad recipe for your next spring side dish or lunch. It’s flavorful and bright, and the best way to celebrate all the gorgeous market produce!
- Fill a saucepan with water, cover, and bring to a boil over high heat. Reduce the heat, then add the shelled fava beans, asparagus, and peas and cook for 2-3 minutes. Remove with a slotted spoon and place in a bowl.
- Gently squeeze the fava beans from their outer skin while the farro cooks.
- Add the farro to the pot of simmering water for about 20 minutes or until done. Drain well in a colander then place in a large bowl.
- Add all ingredients to the bowl with the farro and toss to combine.
FAQs
Farro is an ancient grain that’s high in fiber and protein. It’s similar to barley in shape and chewy texture, with a nutty flavor.
Farro is a very versatile grain and may be served as a side dish or vegetarian main dish because it’s a good source of protein and fiber. It may be added to soup, salads, or even used to replace rice in farro fried rice.
Farro is an ancient ancestor of the wheat family, therefore it is not gluten-free.
Yes, this farro salad recipe keeps well in the fridge. The farro will absorb the olive oil and lemon juice as it stands, so drizzle with a bit more before serving.
Absolutely! This spring salad can be bulked up with any of your favorite in-season produce.
The farro is one of the star ingredients in this recipe. However, it can be substituted with brown rice, spelt berries, or another chewy grain.
What to serve with this recipe
One of the reasons I think this is the best farro salad is because it’s essentially a meal in and of itself. However, it also pairs well with lighter entrees and fish dishes:
- Crispy salmon cakes
- Sweet and spicy broiled salmon
- Spatchcock chicken
- Baked lemon dijon salmon
- Slow cooker chicken drumsticks
Recipe notes
- The entire dish may be made in advance, just drizzle with additional olive oil and more lemon juice as the farro absorbs it and becomes dry the longer it sits.
- I especially love this salad when it’s warm!
- If mint isn’t your favorite, use freshly chopped basil or your favorite herbs.
More spring salad ideas:
Be sure to check out all of my spring recipes. Here are some of my favorite spring salads:
If you make this recipe, I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Spring Farro Salad with Feta, Lemon and Mint
Ingredients
- 1 lb. fava beans about 1 cup
- 8 ounces asparagus tough bottoms removed and sliced on the bias in 2″ pieces
- 1 cup fresh or frozen peas
- 1 cup farro uncooked
- 4 ounces crumbled feta cheese
- 1/4 cup extra virgin olive oil plus more if desired
- 1 large lemon zested and juiced
- 1 1/2 tablespoons chopped fresh mint
- salt and freshly ground black pepper to taste
Instructions
- Fill a medium to large saucepan with water, cover, and bring to a boil over high heat. Remove the lid and reduce the heat to medium. Add the shelled fava beans, asparagus, and peas and cook for 2-3 minutes. Remove with a slotted spoon and place in a bowl.
- Gently squeeze the fava beans from their outer skin while the farro cooks.
- Add the farro to the pot of simmering water for about 20 minutes or until done. Drain well in a colander then place in a large bowl.
- Add all ingredients to the bowl with the farro and toss to combine. Season to taste and add more oil if necessary. Serve and enjoy!
Notes
- The entire dish may be made in advance, just drizzle with additional olive oil and more lemon juice as the farro absorbs it and becomes dry the longer it sits.
- I especially love this salad when it’s warm!
- If mint isn’t your favorite, use freshly chopped basil or your favorite herbs.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
27 Comments on “Spring Farro Salad with Feta, Lemon and Mint”
This is such a pretty spring salad, Marcie! I remember seeing this on IG and couldn’t get over the pretty colors. And I’m loving the flavors, too! Feta, lemon and mint sound so perfect together, especially when asparagus and peas are involved. What a perfect dish to kick off May (and Monday) with!
Thanks so much Gayle — I could seriously eat this every day! 🙂
Oh I NEED someone to come plant my garden! I so badly want to have a green thumb but I am not nearly there. I think I killed most of my garden from overwatering last year! This is one gorgeous spring salad Marcie!
Having my friend help me was a lifesaver — I don’t know if my garden would’ve ever gotten off the ground if were up to me alone! haha The drip system makes it almost a no brainer thankfully. Thanks Ashley and Happy Monday! 🙂
Well, as someone who definitely doesn’t have a green thumb, I’m thinking you actually DO have a green thumb, and you’re just too kind and humble to admit it. LOL! 😉 I seriously can’t wait to have a garden next year, and since I live across the country, I’m thinking I’m just going to have to turn to you via email to get all the garden advice. hahaha. Anyways, this salad is just GORGEOUS, Marcie!! I’m obsessing over all the spring veggies up in here and that feta, mint and lemon!!! YES YES YES! This is definitely the type of dish I could eat every day, all day! PINNED! Cheers!
You have hope Cheyanne — if I can get a semi green thumb so can you! Call me any time when you get your garden in and I will try to help. 🙂 Thanks so much and I hope your week is off to a great start!
I’m so glad to hear that you used to kill plants too! Maybe that means there’s hope for me yet :). My dream is to harvest veggies from my own garden someday. This salad is so pretty and sounds just divine. Farro is one of my favorites! Have a great week, Marcie!
There is hope for you I swear! 🙂 Thanks so much Kelsie!
Love all the beautiful, bright Spring flavors in this salad. And nothing is more satisfying then getting to build a recipe from your own garden. How wonderful! Cheers!
Thanks so much Liz! Making a dish like this with produce from my garden is definitely the ultimate satisfaction!
I love this recipe and I must admit that its good to hear that gardening didn’t come completely naturally to you either. Every year I get a little better but I would definitely not say I have a green thumb!
I have garden fails all the time and guess I need to share more of those! haha All we can do is improve right? 🙂
This is the perfect spring salad! I LOVE that it can be made ahead of time too! And as always, I’m jealous of your gorgeous garden harvest!
Thank you Laura! 🙂
Wow, wish I had your green thumb. Maybe one day I will try to learn gardening, it sure sounds super fun! This salad sounds delicious Marcie, so perfect for spring!
Gardening IS fun and I hope you try it Manali!
This salad looks so fresh & spring-y, and your garden sounds lovely! I am 100% with you on gardening. It’s not about having some sort of gardening talent, it’s about trial & error and giving your garden some TLC. Seeing my herbs and veggies grow always makes me happy! Right now all of my rose bushes are blooming like crazy, and I love it so much.
Thanks so much Nicole! I ruin things here and there in my garden but I always learn from it — that’s what’s important!
This salad is just beautiful Marcie- I love everything about it and I am going to use sorghum in place of farro!
Sorghum would be wonderful too! Thank you Balvinder. 🙂
Thank you Juliana!
This is spring perfection!! Love all the green and of course the farro. I have to get my hands on some fava beans, love them!!
Thanks so much Aggie and I hope you find some fava beans!
haha I still want you to come over and teach me since you definitely know more than me about gardening! We’ve had a few hiccups with our backyard recently but my raised beds are FINALLY installed and the drip system is going in shortly. I can’t wait to just get out there are try! ANYWAY. Yay farro!!! This salad was made for me!
If I lived closer I’d be there! I’m so excited for you and I know your garden will be great!
Marcie–I need this salad! Can’t wait to try it. So envious of your garden!
Thanks Letty and have a great weekend!