Farro Salad With Peas Asparagus And Feta Recipes

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FARRO SALAD WITH PEAS AND FETA



Farro Salad with Peas and Feta image

This delicious Farro salad has peas, arugula, feta, and a juicy lemon dressing. It's light, fresh, and ready in 30 minutes or less!

Provided by Meggan Hill

Categories     Salad     Side Dish

Time 30m

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons lemon juice ((from 1 lemon))
1 clove garlic (minced)
1/4 teaspoon Dijon mustard
1/4 teaspoon minced fresh thyme
Salt and freshly ground black pepper
1 tablespoon olive oil
2 cups farro (semi-pearled or pearled (see note 1))
3 1/2 cups water
Salt and freshly ground black pepper
1 cup frozen peas (thawed)
3 cups arugula ((about 3 1/2 ounces))
3 tablespoons minced fresh dill
4 ounces crumbled feta cheese (for serving)

Steps:

  • 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.

Nutrition Facts : Calories 391 kcal, ServingSize 1 cup, Carbohydrate 57 g, Protein 11 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 228 mg, Fiber 12 g, Sugar 3 g

GRILLED ASPARAGUS AND FARRO SALAD



Grilled Asparagus and Farro Salad image

This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every bite, stalks of asparagus are grilled, chopped, and tossed in along with lemon zest, almonds, fistfulls of dill and scallions, and briny feta cheese. Great on its own as a vegetarian meal, this recipe can also serve as a formidable co-star to any grilled chicken dish.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 9

1 cup chopped marcona almonds
2 tablespoons lemon zest plus 2 tablespoons lemon juice (from 2 lemons)
1 bunch dill, chopped (about 1 cup)
4 scallions, sliced (about 1/2 cup)
12 ounces asparagus, trimmed
Extra-virgin olive oil
Kosher salt and fresh ground pepper
4 cups cooked farro
1/2 cup crumbled feta cheese

Steps:

  • Preheat a grill to high. In a large bowl, toss together almonds, lemon zest, dill, and scallions; set aside.
  • Drizzle asparagus lightly with extra-virgin olive oil and season with salt and pepper; grill, turning once, until just tender, 4 to 6 minutes.
  • Transfer asparagus to a cutting board and let cool slightly, then chop into bite-size pieces. Add to bowl with almond mixture along with farro, 2 tablespoons oil, and 1 tablespoon lemon juice. Season with salt and pepper and adjust with more lemon juice if desired; fold in feta and serve.

GREEK FARRO SALAD



Greek Farro Salad image

Categories     Salad     Tomato     Vegetarian     Lunch     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 12

1 cup farro
1 large tomato, cut into chunks
1 English (hothouse) cucumber, halved, seeded, and cut into chunks
1/2 red onion, diced
1 yellow bell pepper, halved, cored, and cut into chunks
1/2 cup pitted Kalamata olives
6 large basil leaves, torn into pieces
1/2 cup extra-virgin olive oil
Juice of 2 lemons (1/3 cup)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2-ounce block Greek feta

Steps:

  • Bring a medium pot of salted water to a boil. Add the farro, reduce the heat to medium-low, and cover. Simmer until the farro is tender and the grains have split open, about 20 minutes. Drain and rinse with cool water. Put the farro in a mixing bowl.
  • Add the tomato, cucumber, onion, bell pepper, olives, and basil. Toss with the oil and lemon juice; season with the salt and pepper. Toss the salad to evenly distribute the ingredients. Put the salad on a nice oval platter, break up the feta with your hands, and scatter the chunks on top. The farro salad can be made a day or two in advance.

WARM FARRO-AND-WINTER-GREENS SALAD



Warm Farro-and-Winter-Greens Salad image

In this easy and nourishing recipe, nutty farro enriches a warm winter salad that features earthy beets, protein-packed shrimp, crisp winter greens, and briny feta cheese.

Provided by Greg Lofts

Categories     Shrimp Recipes

Time 15m

Number Of Ingredients 10

4 teaspoons Dijon mustard
3 tablespoons white-wine vinegar
6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
12 ounces large shrimp, peeled and deveined (about 24)
1 package (8.5 ounces) ready-to-eat farro (1 1/2 cups)
2 shallots, chopped (2/3 cup)
5 ounces power-greens or super-greens salad mix (10 cups)
1 package (8.8 ounces) precooked peeled beets, or 3 small roasted and peeled beets, cut into wedges
3 ounces feta, drained and crumbled (3/4 cup)

Steps:

  • In a large heatproof bowl, whisk together mustard, vinegar, and 1/4 cup oil; season with salt and pepper. Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shrimp, season, and cook, stirring a few times, until firm and just cooked through, 3 to 4 minutes. Transfer to a bowl and cover to keep warm.
  • Return skillet to medium-high heat; swirl in remaining 1 tablespoon oil. Add farro and shallots; season. Cook, stirring occasionally, until farro is warmed through and has a nutty aroma, 4 to 5 minutes.
  • Transfer mixture to bowl with vinaigrette and toss to combine. Toss in greens, shrimp, beets, and feta; serve.

FARRO SALAD



Farro Salad image

Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 pound skinny green beans (haricots verts), topped and tailed
1/2 pound sugar snap peas or snow peas, topped and tailed
1 cup farro
3 tablespoons finely diced shallots
Salt and pepper
3 tablespoons lemon juice
1 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
1/2 pound medium to large asparagus, tough ends snapped off
2 medium firm, ripe avocados
A handful of basil leaves

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
  • Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
  • As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
  • Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
  • Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
  • Arrange dressed vegetables over farro, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams

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