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+ servings
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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  • 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


  • 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!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!