Farro, Asparagus, Tomato, & Feta Salad

A hearty grain salad featuring fresh summer vegetables

I was visiting my parents last weekend and insisted on learning my mom's farro and vegetable salad recipe. It's one of her go-to recipes and a standard side dish at most family gatherings. It makes a delicious and healthy addition to any meal and I've been known to make an afternoon snack of it as well. You can substitute whatever vegetables and cheese you like, but this combination of asparagus, grape tomatoes, scallions, and feta is her signature recipe. It tastes great with the zesty lemon dressing that gets folded in before serving. Try adding in a handful of arugula too!


More Farro Recipes:
- One-Pot Tomato Farro with Sausage
- Farro & Root Vegetable Salad
- Fava Bean, Meyer Lemon, & Parmesan Farro


Farro, Asparagus, Tomato, & Feta Salad:

• Whisk together 1 1/2 tbsp. lemon zest, 3/4 c. olive oil, 5 tbsp. fresh-squeezed lemon juice, 1 1/2 tbsp. chopped dill, and 3 minced garlic cloves. Set dressing aside.
• Meanwhile, add 1 lb. farro* to a large pot filled with 6 c. cold, salted water.
• Bring pot of water to a boil, reduce the heat to medium, cover the pot with a lid, and cook for 20 minutes or until farro is tender.
• Once farro is cooked, drain and place in a bowl to cool.
• Add 1 carton halved grape tomatoes, 3 bunches sliced scallions, 2 bunches chopped and blanched asparagus** to the cooled farro.
• Toss salad with 4 oz. crumbled feta cheese and salad dressing***.
• Refrigerate. Can be made one day ahead of time.

Serves six
*I used Montebello Perlato Organic Farro and try to soak it overnight before cooking. Unsoaked farro will take a little longer to cook.
**Place asparagus in boiling, salted water for two minutes, then transfer to a bowl of ice water.
***Reserve a small amount of dressing to add immediately before serving. Farro will observe dressing over time.