Description
A fresh and hearty spring farro salad featuring nutty farro, crisp asparagus, peas, radishes, fresh parsley, and crumbled feta cheese, all tossed in a bright and tangy lemon vinaigrette. This nutritious salad is perfect for lunches, picnics, or as a light side dish and can be served chilled or at room temperature.
Ingredients
Salad
- 1 cup farro
- 3 cups water
- 1 cup asparagus, chopped
- 1 cup peas
- ½ cup radishes, sliced
- ¼ cup fresh parsley, chopped
- ¼ cup crumbled feta cheese
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook Farro: Rinse the farro under cold water. Place it in a pot with 3 cups of water, bring to a boil, then reduce heat and simmer according to package instructions (usually 20-25 minutes) until tender. Drain and allow to cool.
- Blanch Vegetables: Bring a pot of water to a boil. Add the chopped asparagus and peas and cook for 2 minutes. Immediately transfer them to a bowl of ice water to stop the cooking and preserve their bright color and crispness. Drain once cooled.
- Combine Salad Ingredients: In a large bowl, mix together the cooled farro, blanched asparagus and peas, sliced radishes, chopped parsley, and crumbled feta cheese.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until emulsified and smooth.
- Toss Salad: Pour the dressing over the salad mixture and toss gently but thoroughly to combine all ingredients and evenly coat with the dressing.
- Serve: Serve the spring farro salad chilled or at room temperature for a refreshing and nutritious meal or side dish.
Notes
- This salad can be prepared a day in advance and stored in the refrigerator to allow flavors to meld.
- For a different flavor profile, substitute goat cheese in place of the feta.
- Pairs excellently as a side dish with grilled meats or seafood.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
