Farro Salad with Peas and Feta

This delicious Farro salad has peas, arugula, feta, and a juicy lemon dressing. It's light, fresh, and ready in 30 minutes or less! 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 10 servings (1 cup each)
Calories 391 kcal

Ingredients
  

For the lemon vinaigrette:

  • 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

For the salad:

  • 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

Instructions
 

  • 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.

Video

Notes

  1. Farro: Look for semi-pearled or pearled farro (not whole farro). These types have some or most of the grain removed and the quickest cooking time.
  2. Yield: This recipe makes about 10 cups of salad, enough for 10 (1-cup) servings (or 5 larger, 2-cup servings if serving for lunch).
  3. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  4. Make ahead: Cook and chill the farro and prep the dressing. Store the ingredients in the refrigerator separately until ready to serve. Then toss everything together when you need it.

Nutrition

Serving: 1cupCalories: 391kcalCarbohydrates: 57gProtein: 11gFat: 14gSaturated Fat: 4gCholesterol: 17mgSodium: 228mgPotassium: 302mgFiber: 12gSugar: 3gVitamin A: 532IUVitamin C: 15mgCalcium: 139mgIron: 2mg
Keyword farro salad with peas and feta
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