Search This Blog

Sunday, June 6, 2010

Farro Salad with peas, asparagus and feta

Farro Salad with Peas, Asparagus, and Feta

This healthful vegetarian dish would be perfect for a picnic. To speed prep time, use trimmed sugar snap peas with the strings removed (find them in the produce section of many supermarkets).
Makes 4 main-course servings
  • Active Time: 15 minutes
  • Total Time: 25 minutes
June 2005
Farro Salad with Peas, Asparagus, and Feta


  • 1 1/2 cups semi-pearled farro
  • 12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
  • 1 8-ounce package sugar snap peas
  • 12 ounces grape tomatoes, halved
  • 1/2 cup chopped red onion
  • 6 tablespoons chopped fresh dill
  • 1/2 cup olive oil
  • 1/4 cup Sherry wine vinegar
  • 1 7-ounce package feta cheese, crumbled
  • Market Tip:

    Farro is an ancient Tuscan grain with a mellow, nutty flavor. You'll find it in some supermarkets, specialty foods stores, and Italian markets.


  • Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
  • Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at To see more recipes like this one, check out our Summer Salads Slideshow.

This looks delicious! - kitchen wench

No comments:

Post a Comment