Greek farro salad with asparagus, peas, feta and dill
5
Points®
Total time: 50 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked farro
1 cup(s)
Kosher salt
¾ tsp
Water
2¼ cup(s)
Asparagus
¾ pound(s)
Frozen baby peas
⅔ cup(s)
Olive oil
1 Tbsp
Dill
1 Tbsp
Fresh lemon juice
1½ tsp
Lemon zest
1 tsp
Jarred minced garlic
½ tsp
Black pepper
⅛ tsp
Crumbled feta cheese
3 Tbsp
Scallions
2 Tbsp
Instructions
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.
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