Spring Farro Salad with Feta is packed with chewy, nutty farro, spring veggies and creamy feta cheese. It's tossed in a lemon vinaigrette for a delicious spring side dish or vegetarian main!
Fill a medium to large saucepan with water and bring to a boil over high heat. Reduce the heat to medium and add the asparagus and peas. Blanch for 2-3 minutes, then drain in a colander. Place the vegetables in a bowl of ice water to stop the cooking process to retain their beautiful green color if desired. Drain in a colander as needed and place in a large bowl.
1 bunch asparagus, 1 cup fresh or frozen peas
Cook the farro according to package instructions in the same pot. Once cooked, remove from heat and drain well, then place in the bowl with the vegetables.
1 cup farro
Add the feta cheese and mint to the bowl with the farro and and toss with enough lemon vinaigrette to coat. Season to taste and enjoy!
4 ounces crumbled feta cheese, 1 1/2 tablespoons chopped fresh mint, lemon vinaigrette, salt and black pepper
Notes
Pro tip: The entire dish may be made in advance, but the farro will absorb the dressing as it stands. Simply toss with a bit more dressing before serving if it becomes dry.
Farro comes in three forms — whole grain, semi-pearled and pearled. I’ve used whole grain farro for this recipe as it contains more fiber and nutrients.
This salad is great warm or cold. If you prefer it warm, heat leftovers slightly in the microwave.
If mint isn't your favorite, sub with freshly chopped oregano, basil , dill or your favorite herbs.
Originally, this recipe included fava beans. If you love them, sub 1 lb. of cooked fava beans for the peas. See my post how to cook fava beans.
Store spring farro salad in the refrigerator for 3-5 days.