Description
A fresh and hearty Mediterranean spring salad featuring nutty farro, crisp asparagus, peas, and radishes tossed with a bright lemon Dijon vinaigrette and topped with crumbled feta. This versatile dish is perfect for lunches, picnics, or as a flavorful side to grilled meats.
Ingredients
Salad
- 1 cup farro
- 3 cups water
- 1 cup asparagus, chopped
- 1 cup peas
- ½ cup radishes, sliced
- ¼ cup fresh parsley, chopped
- ¼ cup crumbled feta cheese
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the farro: Rinse the farro under cold water. In a medium saucepan, combine farro and 3 cups of water. Bring to a boil, then reduce heat and simmer for about 25 minutes or until tender. Drain any excess water and set the farro aside to cool.
- Blanch the vegetables: Bring a pot of water to a boil. Add the chopped asparagus and peas, and blanch for 2 minutes. Immediately transfer the vegetables to a bowl of ice water to stop the cooking process and preserve their bright color. Drain well once cooled.
- Combine salad ingredients: In a large mixing bowl, add the cooled farro, blanched asparagus and peas, sliced radishes, chopped parsley, and crumbled feta cheese. Toss gently to combine all the ingredients evenly.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until emulsified and smooth.
- Toss the salad: Pour the dressing over the salad mixture and toss gently to coat all ingredients thoroughly with the vinaigrette.
- Serve: Chill the salad in the refrigerator or serve at room temperature as a refreshing and hearty dish.
Notes
- Can be prepared a day in advance to enhance flavor.
- Substitute goat cheese for feta if desired for a different flavor profile.
- Pairs excellently as a side dish for grilled meats and other Mediterranean dishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
