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Spring Farro Salad with Feta and Mint

Name: Spring Farro Salad with Feta and Mint
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 servings
Cuisine: American
Ingredients: 14 ounces pearled farro; 10 ounces peas, thawed if frozen; Â½ pound red pearl onions, both ends trimmed; Â¼ cup plus 1 tablespoon extra-virgin olive oil, divided; Â½ cup sliced Kalamata olives; Â¼ cup fresh lemon juice; Â½ cup fresh mint, finely chopped; 1 tablespoon fresh oregano, finely chopped; Coarse salt (optional); Black pepper (optional); 6 ounces feta cheese, crumbled

Brown rice? Yawn. A whole grain Farro Salad with Peas, Pearl Onions, Feta and Mint gets a nutty, chewy flavor from high-protein farro. Toss in peas, pearl onions, black olives and fresh mint, add a splash of lemon juice and olive oil, then sprinkle with crumbled feta.

Jessi Heggan

Print Recipe

Makes: 10 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

14 ounces pearled farro
10 ounces peas, thawed if frozen
½ pound red pearl onions, both ends trimmed
¼ cup plus 1 tablespoon extra-virgin olive oil, divided
½ cup sliced Kalamata olives
¼ cup fresh lemon juice
½ cup fresh mint, finely chopped
1 tablespoon fresh oregano, finely chopped
Coarse salt (optional)
Black pepper (optional)
6 ounces feta cheese, crumbled

Instructions

Place farro in a large saucepan and cover with about 2 inches water. Bring to a boil, then reduce heat to low and simmer until the farro is al dente, about 25 minutes. Drain the farro, rinse under cold water, then spread out on a baking sheet to cool completely.
Bring a medium pot of salted water to a boil. Cook peas in the water until tender, about 5 minutes. Using a slotted spoon, transfer peas to a strainer, leaving the boiling water in the pot. Rinse peas under cold water to stop the cooking.
Add the onions to the boiling water used to cook the peas and blanch just until the skins start to wrinkle, about 2 minutes. Drain the onions and rinse under cold water to stop the cooking, then peel.
Heat 1 tablespoon oil in a large pan over medium heat. Add the onions and stir-fry until softened and lightly charred, about 8 minutes. Transfer to a large mixing bowl and allow to cool.
Add the farro, peas, olives, lemon juice and the remaining ¼ cup oil to the bowl with the onions and toss to combine. Fold in the mint and oregano and season with salt and pepper, if using. Sprinkle salad with crumbled feta and serve warm or chilled.

Tips & Notes

Save time by preparing the farro, peas and pearl onions ahead of time and storing them in the refrigerator. When ready to serve, add the remaining ingredients and toss to combine.