Spring Farro Salad with Feta, Lemon, and Mint

Spring Farro Salad with Feta, Lemon, and Mint is a hearty vegetarian salad packed with spring produce, feta cheese, and the freshness of lemon and mint.

We’re starting off the week with a heavy dose of spring!  I wanted to get you this Spring Farro Salad with Feta, Lemon and Mint right after I first made it well before Easter, but things kept getting in the way.

The good news is that it’s here now and I hope you’re as in love with it as I am!

The day I made this salad I’d harvested gaggles of fava beans, snap peas, and mint from my garden and snapped a few photos. Did you see them on my Instagram stories?

Behold the beauty!

I’ve gotten a lot of comments from people saying that they wish they had my green thumb, and it’s almost laughable.  I say that because I spent most of my younger years killing house plants of every variety.  I finally got to the point in my life where I could keep plants alive, and was dead set on having a garden one day.

My talented friend Joy helped me get started on my gardening journey almost 2 years ago.  Once my raised beds were built and filled with soil, Joy came over and installed my drip system and helped me plant my first garden spring garden of fava beans, sugar snap peas, green onions, carrots, kale, radishes, and herbs, as well as pansies for companion plants and a pop of color.

Things haven’t been perfect, however, but I’m learning.  I’ve learned to plant seeds further apart and a little deeper.  I’ve learned not to trim the hell out of things because they die, and I’ve learned that I don’t want to mess with summer squash because it didn’t produce well for me last year.

All that said, gardening isn’t hard at all.  It’s trial and error, but it isn’t hard.  I’m living proof that anyone can grow produce. It’s one of the most rewarding experiences, and it’s really therapeutic. 🙂

I wasn’t planning to ramble on about gardening, but that’s exactly what happened!

This Spring Farro Salad with Feta, Lemon and Mint is a perfect example of something I would eat every single day.

It all starts with farro — hands down my favorite grain.  It’s hearty, nutty, and slightly chewy.  It’s similar to barley, and can be used in soups, farro fried rice, tossed in green salads, or simply served with lemon, fresh herbs and olive oil for an easy side dish.

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 complimented by the salty feta and fresh mint.

Look no further than this Spring Farro Salad with Feta, Lemon, and Mint for your next spring side dish or lunch.   It’s flavorful and bright, and the best way to celebrate all the green things of spring!

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.

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Yield: 6 servings

Spring Farro Salad with Feta, Lemon and Mint

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Spring Farro Salad with Feta, Lemon and Mint is a hearty vegetarian salad packed with spring produce, feta cheese, and the freshness of lemon and mint.  

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 lb. fava beans, shelled (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

1. 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.
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. 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 Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 283Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 13mgSodium: 324mgCarbohydrates: 37gFiber: 8gSugar: 5gProtein: 12g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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