Farro Salad with Peas, Asparagus, and Feta
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.