Discovering Ancient Grains: Farro Salad with Peas, Asparagus, and Feta

Several years ago while traveling in New York City we ate at a local contemporary Italian restaurant in the East Village (the name of the restaurant escapes me) but the farro salad that I enjoyed does not escape me.  The mild nutty taste of the grain, the flavors and textures of the salad stayed with me.  Naturally, I assumed that this was a “trendy” grain as it was not easily located when I returned home.  I had forgotten about this fantatsic grain until I saw a huge size bag ( 3-lbs.)  at Costco for a reasonable price.  My memory came rushing back and the farro was scooped up and thrown in my cart.

Move over quinoa!  You have nothing on farro! You have been tossed aside!   Farro is my new go to grain.

This farro salad is loaded with spring asparagus, sugar snap peas, onion, tomatoes, feta and dill.  It is lightly tossed in an olive oil and sherry vinaigrette. A perfect vegetarian option or for those days when you just want to eat and feel healthier.

Farro Salad with Peas, Asparagus, and Feta
Makes 4 main-dish servings
Recipe from Epicurious

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
Cook farro in large saucepan of boiling salted water until just tender, about 25 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.

27 thoughts on “Discovering Ancient Grains: Farro Salad with Peas, Asparagus, and Feta

  1. I discovered farro not too long ago and instantly fell in love. My favorite use for it so far is in black bean burgers. I can't wait to try something new and make this recipe. I looks delicious.


  2. Looks fantastic… so vibrant and refreshing. I've heard of farro, via Nigella Lawson's Nigellissima book and really want to try it. Sadly I haven't been able to find it here. I must look harder! 🙂


  3. That's a colorful; dish there. Nice and light for the summery weather that's coming in.Thanks for asking about the garden. It's doing well so far. Didn't get as many beans sprouting up as we'd hoped so, guess we'll plant more. Harvesting lettuce and that's been great.


  4. I have to give it a try but I'm glad you say it's better than quinoa. I tried that several times and never understood the fuss, I hate that grain! It's like eating a plastic brillo pad that was thrown in a blender first.


  5. What a wonderful salad! It really does have everything you need for a light meal. I love farro too and have made risotto with it instead of arborio rice. It's really good and something you should try to use that big bag of farro 🙂


  6. How wonderful to see such a creative and colorful Farro recipe, Velva. I think Farro is one of those grains that you either hate or love. I happen to like it a lot! I can definitely see it shining in this combination of ingredients, Velva which reminds me, I need to pick up some Farro and Quinoa my next grocery trip!Thanks for sharing, Velva…So pinning!!!


  7. I'm with you on farro, Velva! I love it and I prefer it over quinoa to. Great combination of ingredients in this salad. Looks delicious!


  8. I love farro. I'm magnetically drawn to it on any menu! It reminds me a bit of barley…and I agree, it is better than quinoa (which I tend to find mushy). This salad looks fantastic.


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