Farro Salad With Peas Asparagus And Feta Recipe Epicuriouscom

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FARRO SALAD WITH PEAS AND FETA



Farro Salad with Peas and Feta image

This delicious Farro salad has peas, arugula, feta, and a juicy lemon dressing. It's light, fresh, and ready in 30 minutes or less!

Provided by Meggan Hill

Categories     Salad     Side Dish

Time 30m

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons lemon juice ((from 1 lemon))
1 clove garlic (minced)
1/4 teaspoon Dijon mustard
1/4 teaspoon minced fresh thyme
Salt and freshly ground black pepper
1 tablespoon olive oil
2 cups farro (semi-pearled or pearled (see note 1))
3 1/2 cups water
Salt and freshly ground black pepper
1 cup frozen peas (thawed)
3 cups arugula ((about 3 1/2 ounces))
3 tablespoons minced fresh dill
4 ounces crumbled feta cheese (for serving)

Steps:

  • To make the vinaigrette, in a large serving bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Set aside.
  • To cook the farro, in a medium saucepan, heat olive oil over medium-high heat until shimmering. Add farro and cook, stirring until fragrant, about 2-3 minutes.
  • Add water and salt to taste (I like 1 teaspoon) and bring to boil. Reduce heat to low, cover, and simmer until farro is tender, about 15-18 minutes.
  • Drain through a fine-mesh sieve, then spread farro out in a single layer on a rimmed baking sheet to cool to room temperature.
  • To the serving bowl with the vinaigrette, add cooled farro, peas, arugula, dill, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to combine and sprinkle with feta.

Nutrition Facts : Calories 391 kcal, ServingSize 1 cup, Carbohydrate 57 g, Protein 11 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 228 mg, Fiber 12 g, Sugar 3 g

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