Photo of Greek farro salad with asparagus, peas, feta and dill by WW

Greek farro salad with asparagus, peas, feta and dill

SmartPoints® value per serving
Total Time
50 min
15 min
20 min
This Greek-inspired salad would be a welcome addition to a picnic or light supper. Try it served topped with grilled shrimp or chicken. If dill isn’t your thing, fresh mint, parsley or chives would be great substitutes in this dish. Chock full of fresh vegetables this salad is as flavorful as it is healthy. Farro is an ancient grain that's used in both Mediterranean and Italian cooking. The farro will pick up the delicious flavor of the asparagus and peas while it cooks.


Uncooked farro

1 cup(s)

Kosher salt

¾ tsp, divided


2¼ cup(s)

Uncooked asparagus

¾ pound(s), trimmed and cut into 1-in pieces

Frozen baby peas

cup(s), or fresh peas

Olive oil

1 Tbsp, extra virgin


1 Tbsp, fresh, chopped

Fresh lemon juice

1½ tsp

Lemon zest

1 tsp

Minced garlic

½ tsp

Black pepper


Crumbled feta cheese

3 Tbsp

Uncooked scallion(s)

2 Tbsp, chopped


  1. Combine farro, 1/4 teaspoon kosher salt and water in a medium saucepan over high heat; bring to a boil, reduce to a simmer, cover and cook for 13 minutes. Add asparagus and peas; cover, and continue to cook until farro and vegetables are tender, about 7 minutes more.
  2. Drain any remaining water from pot; let farro cool to room temperature.
  3. Meanwhile, in a small bowl or cup, whisk together oil, dill, lemon juice, lemon zest, garlic, remaining 1/2 teaspoon salt and pepper; pour dressing over farro mixture and toss to coat. Serve sprinkled with feta cheese and scallions. Yields about 1 heaping cup per serving.