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!

Course Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (1 cup each)

Calories 391kcal

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 1/4 teaspoon salt and 1/8 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 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to combine and sprinkle with feta.

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.