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!

Spring Farro Salad closeup with fork

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. 🙂

Snap peas and fava beans

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!

  1. 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.
  2. Gently squeeze the fava beans from their outer skin while the farro cooks.
  3. 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.
  4. Add all ingredients to the bowl with the farro and toss to combine. 

FAQs

What is farro?

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. 

How do you eat farro?

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.

Is farro gluten free?

Farro is an ancient ancestor of the wheat family, therefore it is not gluten-free.

Can this recipe be prepped in advance?

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.

Can extra veggies be added?

Absolutely! This spring salad can be bulked up with any of your favorite in-season produce.

Can the farro be substituted?

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:

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.
Spring farro salad in white bowl with spoon and lemon slices

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 closeup with fork

Spring Farro Salad with Feta, Lemon and Mint

This spring farro salad is a hearty vegetarian salad packed with spring produce, feta cheese, and the freshness of lemon and mint.
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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

Serving: 1g, Calories: 283kcal, Carbohydrates: 37g, Protein: 12g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 13mg, Sodium: 324mg, Fiber: 8g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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