Description
A fresh and vibrant Spring Farro Salad with crisp asparagus, sweet peas, nutty farro, and tangy feta cheese, tossed in a zesty lemon vinaigrette and brightened with fresh mint. Perfect for a light lunch or a healthy side dish during the spring season.
Ingredients
Vegetables
- 1 bunch asparagus (tough bottoms removed and sliced on the bias into 1 - 1 1/2 inch pieces)
- 1 cup fresh or frozen peas
Grains
- 1 cup farro (uncooked)
Dairy
- 4 ounces crumbled feta cheese
Herbs & Seasonings
- 1 1/2 tablespoons chopped fresh mint (substitute with dill or chives if desired)
- Salt and black pepper (to taste)
Dressing
- Lemon vinaigrette (amount as needed to coat the salad)
Instructions
- Prepare the vegetables: Fill a medium to large saucepan with water and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium and add the sliced asparagus and peas. Blanch these vegetables for 2 to 3 minutes until they are crisp-tender. Immediately drain them using a colander and transfer them into a bowl of ice water to halt the cooking process. This step preserves the bright green color and freshness. Drain well again and place the vegetables in a large mixing bowl.
- Cook the farro: Using the same pot, cook the farro according to the package instructions, usually simmering in water for about 20 to 25 minutes until tender but still slightly chewy. Once cooked, drain any excess water, then add the farro to the bowl with the blanched vegetables.
- Assemble the salad: Add the crumbled feta cheese and chopped fresh mint to the bowl with the farro and vegetables. Drizzle enough lemon vinaigrette over the salad to evenly coat all ingredients. Toss gently to combine, ensuring the flavors meld together. Season with salt and black pepper to taste, then serve immediately or chilled as preferred.
Notes
- Farro can be substituted with other whole grains like barley or quinoa if desired.
- The lemon vinaigrette can be homemade or store-bought; a simple version includes lemon juice, olive oil, salt, and pepper.
- To save time, you can blanch the vegetables and cook the farro simultaneously if you use separate pots.
- This salad can be served warm or cold, making it versatile for different occasions.
- For extra crunch, consider adding toasted pine nuts or slivered almonds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
