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

By The Bon Appétit Test Kitchen

Photograph by Tina Rupp

June 2005

Ingredients

• 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.

Preparation

• 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 askba@bonappetit.com. To see more recipes like this one, check out our Summer Salads Slideshow.

This looks delicious! - kitchen wench

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