Farro Salad With Peas Favas Arugula And Tomatoes Recipes

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FARRO SALAD WITH ASPARAGUS, TOMATOES AND RICOTTA SALATA



Farro Salad with Asparagus, Tomatoes and Ricotta Salata image

Farro is toasted until nutty before being boiled until plump and toothsome and then tossed asparagus and tomatoes and a simple dressing of lemon and olive oil.

Provided by Food Network Kitchen

Time 50m

Yield 4-6

Number Of Ingredients 10

Kosher salt
2 cups farro
1/2 cup golden raisins
Zest and juice of 1 lemon
1 bunch asparagus, trimmed and cut into 1-inch pieces (2 cups)
4 tablespoons extra-virgin olive oil
1/2 teaspoon red pepper flakes
2 cups grape tomatoes
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup coarsely grated ricotta salata

Steps:

  • Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
  • Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
  • Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
  • Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.

FARRO SALAD WITH RADISHES, ARUGULA AND FETA



Farro Salad with Radishes, Arugula and Feta image

"Radishes are so versatile: They add great color, flavor and texture to a dish," says Nancy.

Provided by Nancy Fuller

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt
1 1/2 cups semi-pearled farro, rinsed
1/4 cup extra-virgin olive oil
Pinch of red pepper flakes
1 cup grape tomatoes, halved
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
6 radishes, cut into quarters if small, eighths if large
1/2 English cucumber, diced
Juice of 1 lemon
2 cups baby arugula
3/4 cup crumbled feta cheese (about 4 ounces)
Freshly ground pepper

Steps:

  • Bring a large saucepan of salted water to a boil. Add the farro and cook until tender, about 20 minutes. (If cooking whole-grain farro, it will take 30 minutes.) Drain well.
  • Combine the olive oil and red pepper flakes in a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumber and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm. Add the arugula and toss. Top with the feta and season with salt and pepper.

FARRO SALAD WITH PEAS, ASPARAGUS, AND FETA



Farro Salad with Peas, Asparagus, and Feta image

Categories     Tomato     Vegetable     Appetizer     Vegetarian     Quick & Easy     High Fiber     Feta     Spring     Summer     Sugar Snap Pea     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9

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

Steps:

  • 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.

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