5.0 from 21 votes
Farro Salad with Peas and Feta
This delicious Farro salad has peas, arugula, feta, and a juicy lemon dressing. It's light, fresh, and ready in 30 minutes or less!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10 servings (1 cup each)
Calories: 391 kcal
Course:
Side Dish , Salad
Cuisine:
American
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 minced fresh thyme
- Salt and freshly ground black pepper
For the salad:
- 1 tablespoon olive oil
- 2 cups farro semi-pearled or pearled (see note 1)
- 3 1/2 cups water
- Salt and freshly ground black pepper
- 1 cup frozen peas thawed
- 3 cups arugula (about 3 1/2 ounces)
- 3 tablespoons minced fresh dill
- 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.
Cup of Yum
Notes
- Farro: Look for semi-pearled or pearled farro (not whole farro). These types have some or most of the grain removed and the quickest cooking time.
- Yield: This recipe makes about 10 cups of salad, enough for 10 (1-cup) servings (or 5 larger, 2-cup servings if serving for lunch).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Cook and chill the farro and prep the dressing. Store the ingredients in the refrigerator separately until ready to serve. Then toss everything together when you need it.
Nutrition Information
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
(9%)
Fiber
12g
(48%)
Sugar
3g
(6%)
Vitamin A
532IU
(11%)
Vitamin C
15mg
(17%)
Calcium
139mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings (1 cup each)
Amount Per Serving
Calories 391
% 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.