Description
A fresh and hearty salad featuring nutty farro, crisp spring vegetables like asparagus, peas, and radishes, dressed with a bright lemon vinaigrette. Perfect for a light lunch, picnic, or as a flavorful side dish inspired by Mediterranean flavors.
Ingredients
Salad
- 1 cup farro
- 3 cups water
- 1 cup asparagus, chopped
- 1 cup peas
- ½ cup radishes, sliced
- ¼ cup fresh parsley, chopped
- ¼ cup crumbled feta cheese
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook Farro: Rinse the farro under cold water. In a medium saucepan, bring 3 cups of water to a boil. Add the farro and cook according to package instructions, about 20-25 minutes, until tender but chewy. Drain and let it cool.
- Blanch Vegetables: Bring a pot of water to a boil. Add the chopped asparagus and peas and blanch for 2 minutes to soften slightly while preserving their bright color. Immediately transfer them to a bowl of ice water to stop cooking and keep them crisp. Drain once cooled.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled farro, blanched asparagus and peas, sliced radishes, chopped parsley, and crumbled feta cheese. Gently toss to mix.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until emulsified and smooth.
- Toss Salad: Pour the lemon vinaigrette over the salad ingredients. Toss thoroughly to evenly coat all components with the dressing.
- Serve: Serve the salad chilled or at room temperature, making it a perfect dish for warm days or as a bright side to grilled meats.
Notes
- This salad can be prepared a day in advance and kept refrigerated for enhanced flavor melding.
- For a different flavor, substitute goat cheese in place of feta.
- Pairs wonderfully as a side dish with grilled meats or seafood.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
