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Warm Farro Spring Salad

Warm farro spring salad with asparagus peas feta and lemon vinaigrette
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A nourishing and vibrant salad that bridges the seasons. Chewy farro is tossed with crisp spring vegetables, creamy feta, and a zesty lemon vinaigrette while still warm, creating a satisfying and balanced meal.

Ingredients

Scale
  • 1 cup semi-pearled farro, rinsed
  • 3 cups water or vegetable broth
  • 1 tsp kosher salt, divided
  • 1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 4 oz crumbled feta cheese (about 1 cup)
  • 1/3 cup chopped fresh herbs (parsley, dill, mint)
  • 1/4 cup toasted pine nuts or slivered almonds
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • 1/2 tsp honey or maple syrup
  • 1/4 tsp black pepper

Instructions

  1. Cook the farro. In a saucepan, combine farro, water or broth, and 1/2 tsp salt. Bring to a boil, then simmer covered for 25-30 minutes until tender but chewy. Drain and transfer to a large bowl.
  2. Blanch the vegetables. Bring a pot of salted water to a boil. Prepare a bowl of ice water. Add asparagus to boiling water and cook for 2-3 minutes. Add peas in the last 30 seconds. Drain and immediately plunge into ice water. Drain well.
  3. Make the dressing. In a jar or bowl, combine olive oil, lemon juice, Dijon mustard, garlic, honey, remaining 1/2 tsp salt, and pepper. Shake or whisk until emulsified.
  4. Assemble the salad. To the bowl with warm farro, add blanched asparagus and peas, tomatoes, red onion, and most of the feta and herbs. Pour most of the dressing over the top.
  5. Toss and finish. Gently toss everything until evenly coated. Taste and adjust seasoning. Transfer to a platter and top with remaining feta, herbs, and toasted nuts. Serve warm.

Notes

For gluten-free, use quinoa. For vegan, omit feta and add olives. Do not skip the ice bath for the vegetables to keep them crisp and bright. The salad stores well for up to 4 days.

Nutrition

Find it online: https://www.homestyletable.com/warm-farro-spring-salad/