This delicious Farro salad has peas, arugula, feta, and a juicy lemon dressing. It’s light, fresh, and ready in 30 minutes or less!
Farro is a specific type of wheat that has been used in Middle Eastern and Italian cuisine for thousands of years. I love it because it’s chewy, and I’m obsessed with anything containing that magical combination of arugula, lemon, and feta.
Recipe ingredients:
Ingredient notes:
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.
Step-by step instructions:
- To make the dressing, whisk together the lemon juice, olive oil, lemon zest, salt, and pepper.
- To cook the farro, in a medium saucepan, heat olive oil until shimmering. Add the farro and toast about 2-3 minutes.
- Add water and salt 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 a serving bowl add cooled farro, peas, arugula, dill, and salt and pepper to taste.
- Toss to combine and sprinkle with feta.
Recipe notes and variations:
- 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.
- Other grains: Try pearled barley, wheat berries, or spelt berries (cooking times may vary so read the package).
- Gluten-free: Try sorghum or brown rice.
- Walnuts: For a delicious crunchy topping, add some toasted walnuts.
More delicious salads:
Farro Salad with Peas and Feta
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 ½ 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 ¼ teaspoon salt and ⅛ 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 ½ teaspoon salt and ¼ teaspoon pepper). Toss to combine and sprinkle with feta.
Recipe Video
Notes
- 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.
- 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).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- 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.
I am really impressed with this recipe! It’s a keeper!