Farro Salad with Asparagus


6 oz. asparagus, trimmed and cut into 1-inch lengths
6 oz. sugar snap peas, strings removed, cut into 1-inch lengths
Salt and pepper
3 tbsp. extra-virgin olive oil
2 tbsp. lemon juice
2 tbsp. minced shallot
1 tsp. Dijon mustard
1 1/2 c. farro, cooked to package directions, cooled
6 oz. cherry tomatoes, halved
3 tbsp. chopped fresh dill
2 oz. feta cheese, crumbled (½ cup)


1. Bring 2 quarts water to boil in large saucepan. Add asparagus, snap peas, and 1 tablespoon salt. Cook until vegetables are crisp-tender, 2 to 3 minutes. Using slotted spoon, transfer vegetables to rimmed baking sheet and let cool for 15 minutes.

2. Whisk oil, lemon juice, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add cooled vegetables, farro, tomatoes, dill, and 1/4 cup feta to dressing and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Sprinkle salad with remaining 1/4 cup feta and serve.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s