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Spring Farro Salad with Feta

Fresh Spring Farro Salad with Feta for a Vibrant Twist

This Spring Farro Salad with Feta is a vibrant dish combining chewy farro, sweet peas, and asparagus, all enhanced with a zesty lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegetarian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Farro Substitute with barley or quinoa for gluten-free option.
  • 1 cup Asparagus Green beans can be used as a substitution.
  • 1 cup Peas Fresh or frozen peas can be used.
  • 1 cup Feta Cheese Vegan feta for a dairy-free alternative.
  • 1/4 cup Fresh Mint Dill or basil can be used as swaps.
For the Lemon Vinaigrette
  • 2 tablespoons Lemon Juice Adjust based on taste preferences.
  • 1/4 cup Olive Oil Extra virgin is recommended for best flavor.
  • 1/2 teaspoon Salt Season to taste.
  • 1/4 teaspoon Black Pepper Season to taste.

Equipment

  • Large saucepan
  • Mixing bowl
  • Whisk
  • colander

Method
 

Preparation
  1. Blanch the vegetables by boiling asparagus and peas in salted water for 2-3 minutes. Drain and set aside.
  2. Cool the vegetables in ice water for 1-2 minutes, then drain again and pat dry.
  3. Cook farro in 3 cups of water for 25-30 minutes or until tender. Drain and cool slightly.
  4. Combine cool farro, asparagus, peas in a bowl. Crumble feta on top, then add chopped mint.
  5. Prepare the lemon vinaigrette by whisking lemon juice, olive oil, salt, and pepper together.
  6. Dress the salad with the vinaigrette, toss gently to coat, and serve.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 42gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 350mgPotassium: 400mgFiber: 6gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store in an airtight container for 3-5 days. Rehydrate with extra dressing before serving if needed.

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