Farro Salad with Peas and Feta
User Reviews
5
Farro Salad with Peas and Feta
Description
Farro Salad with Peas and Feta centers on semi-pearled or pearled farro cooked until tender and cooled before mixing with fresh and thawed ingredients. The lemon vinaigrette, made with olive oil, lemon juice, minced garlic, Dijon mustard, and fresh thyme, brings acidity and herbal notes that brighten the grain and vegetables. The peas and arugula contribute fresh sweetness and a peppery bite, while the fresh dill adds subtle complexity. Crumbled feta cheese tops the salad, lending creaminess and saltiness that tie the flavors together.
The salad’s combination of textures—from chewy farro to crisp arugula and soft feta—makes it satisfying. The lemon vinaigrette coats every bite, balancing the richer notes of olive oil and cheese. This salad works well as a hearty lunch or as a side dish with grilled meats or roasted vegetables.
To prepare ahead, cook and chill the farro and prepare the dressing separately. Assemble with the fresh ingredients just before serving to maintain freshness. Leftovers can be refrigerated covered for up to four days, allowing flavors to meld further.
Ingredients
For the lemon vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice (from 1 lemon)
- 1 clove garlic minced
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon thyme minced fresh
- salt freshly ground
- black pepper freshly ground
For the salad:
- 1 tablespoon olive oil
- 2 cups farro semi-pearled or pearled (see note 1)
- 3 1/2 cups water
- salt freshly ground
- black pepper freshly ground
- 1 cup peas thawed, frozen
- 3 cups arugula (about 3 1/2 ounces)
- 3 tablespoons dill minced fresh
- 4 ounces feta cheese for serving
Instructions
- To make the vinaigrette, in a large serving bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Set aside.
- To cook the farro, in a medium saucepan, heat olive oil over medium-high heat until shimmering. Add farro and cook, stirring until fragrant, about 2-3 minutes.
- Add water and salt to taste (I like 1 teaspoon) and bring to boil. Reduce heat to low, cover, and simmer until farro is tender, about 15-18 minutes.
- Drain through a fine-mesh sieve, then spread farro out in a single layer on a rimmed baking sheet to cool to room temperature.
- To the serving bowl with the vinaigrette, add cooled farro, peas, arugula, dill, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to combine and sprinkle with feta.
Notes
- Use semi-pearled or pearled farro for quicker cooking and tender texture.
- This recipe yields about 10 cups of salad, serving ten 1-cup portions or five larger servings.
- Store leftovers covered in the refrigerator for up to 4 days.
- For make-ahead convenience, cook and chill the farro and prepare the vinaigrette separately, then toss with salad ingredients before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1 cup each)
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 391kcal | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 228mg | 10% |
| Potassium | 302mg | 6% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 15mg | 17% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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