Farro Salad with Peas, Asparagus, and Feta

Chef Richard 4 Servings 20 minutes

Farro (also know as “emmer”) is a hearty nutty-flavored grain that’s high in protein. Italians have long simmered it in soups and cooked it risotto style. Look for the type of farro known as semi-pearled or perlato-The husk has been removed, so there’s no need for soaking.


  • 1½  cups semi-pearled farro
  • 12  ounces asparagus, trimmed, cut into 1½-inch   lengths
  • 1  8-ounce package sugar snap peas
  • 12  ounces grape tomatoes, halved
  • ½  cup chopped red onion
  • 6  tablespoons chopped fresh dill
  • ½  cup olive oil
  • ¼  cup Sherry wine vinegar
  • 1  7-ounce package feta cheese, crumbled


  • Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
  • Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro; add tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat.