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 from Joyous Spaces helped me get started on my gardening journey almost 2 years ago.   She’s so knowledgeable and talented, and if you’re in the San Francisco Bay Area I highly recommend her for your gardening and floral needs.

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.

And now it’s Eat Seasonal time, where a group of bloggers join up to share recipes featuring seasonal produce!  This month I used asparagus, fava beans, mint, and peas from the list we were given.  Thank you to our wonderful host Becky from The Vintage Mixer, and be sure to visit her May Seasonal Produce Guide for even more recipe inspiration this month!

You can get in on the fun too, using the hashtag #eatseasonal to share your seasonal recipes as well.  Be sure to visit the links below for the other Eat Seasonal blogger’s recipes!

Roasted Rhubarb Crazy Berry Meringues by Letty’s Kitchen

Polenta with Asparagus, Pancetta and a Poached Egg by Vintage Mixer

Baked Cauliflower Casserole with Goat Cheese by Cookin’ Canuck

Date-Sweetened Chocolate Peanut Butter Oatmeal Smoothie by JoyFoodSunshine

Sea Salt Focaccia with Radish Ramp Butter by Simple Bites

Turmeric Roasted Cauliflower and Tempeh Power Salad {vegan} by Healthy Seasonal Recipes

Halloumi Salad with Beets and Blackberries by Kitchen Confidante

Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers by Foodie Crush

Chocolate Rhubarb Pavlova by Suitcase Foodist

Mediterranean Farro Salad with Arugula and Chickpeas by Aggie’s Kitchen

Radish and Asparagus Breakfast Bowls by Food for My Family

Hummus and Salad Flatbread Pizza by Completely Delicious

Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad by Floating Kitchen

Spring Farro Salad with Feta, Lemon, and Mint

Yield: 6 servings

Total Time: 35 minutes

Prep Time: 15 minutes

Cook Time: 20 minutes

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.  

Print Recipe

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

Directions:

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!

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.

All images and text ©Flavor the Moments.