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 salad with peas and feta on a white platter.

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:

The ingredients for Farro salad in bowls and labeled.

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:

  1. To make the dressing, whisk together the lemon juice, olive oil, lemon zest, salt, and pepper. In a medium saucepan, heat olive oil until shimmering. Add the farro and toast about 2-3 minutes.
    Farro in a large pot.
  2. Add water and salt and bring to boil. Reduce heat to low, cover, and simmer until farro is tender, about 15-18 minutes.
    Farro cooking in water in a large pot.
  3. Drain through a fine-mesh sieve.
    Farro being drained in a colander.
  4. Then spread farro out in a single layer on a rimmed baking sheet to cool to room temperature.
    Cooked farro on a baking sheet.
  5. To a serving bowl add cooled farro, peas, arugula, dill, and salt and pepper to taste.
    Farro salad ingredients in a clear bowl.
  6. Toss to combine and sprinkle with feta.
    Farro salad with peas and feta on a white platter.

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:

Did you enjoy this recipe? Please leave a rating and a comment below!

Farro salad with peas and feta on a white plate.

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! 
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 servings
Course Salad, Side Dish
Cuisine American
Calories 391

Ingredients 

For the lemon dressing:

  • 3 tablespoons olive oil
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice (from 2 lemons)
  • 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 lemon dressing:

  • In a large serving bowl, whisk together olive oil, lemon juice, lemon zest, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Set aside.

To make the salad:

  • 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 dressing, 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.

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. 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.
  3. Other grains: Try pearled barley, wheat berries, or spelt berries (cooking times may vary so read the package).
  4. Gluten-free: Farro is a type of wheat, so it's not GF. Try sorghum or brown rice.
  5. Walnuts: For a delicious crunchy topping, add some toasted walnuts.

Nutrition

Calories: 391kcalCarbohydrates: 57gProtein: 11gFat: 14gSaturated Fat: 4gCholesterol: 17mgSodium: 228mgPotassium: 302mgFiber: 12gSugar: 3gVitamin A: 532IUVitamin C: 15mgCalcium: 139mgIron: 2mg
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