Best Farro Salad With Peas Asparagus And Feta Recipe Epicuriouscom Recipes

Asparagus Farro Salad image

Provided by Becky Rosenthal

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 10

1 cup uncooked farro (semi-pearled or pearled)
1 lb fresh asparagus spears
4 tablespoons olive oil
1 shallot, finely chopped
1 to 1 1/2 teaspoons grated lemon peel (1/2 medium)
1 1/2 tablespoons lemon juice (1/2 medium)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup pecans
1/3 cup feta cheese

Steps:

In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.
Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.
Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.
Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss faro with asparagus, pecans and feta cheese. Drizzle sauce over top.

Nutrition Facts : ServingSize 1 Serving

Greek Farro Salad image

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.