How to Make Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Cook farro according to package instructions until tender, about 25-30 minutes.

Drain farro and let it cool to room temperature.

Trim and cut asparagus into bite-sized pieces.

Blanch asparagus in boiling water for 2-3 minutes until bright green, then transfer to ice water to stop cooking.

Snap the ends off sugar snap peas and cut them in half if large.

In a large bowl, combine cooked farro, asparagus, sugar snap peas, and halved cherry tomatoes.

Finely chop red onion and fresh parsley, then add to the bowl.

In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper to create the dressing.

Pour the dressing over the salad and toss gently to combine.

Crumble feta cheese on top of the salad and gently mix.

Taste and adjust seasoning if necessary, adding more salt or pepper as needed.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Spice Level:

Allergens