Farro Salad with Peas, Asparagus, and Feta

Hi San Francisco Friends, Semi-pearl farro is available at the Berkeley Bowl, and at Whole Foods (Walnut Creek).

• mevalentine1892

• San Francisco, CA

• 6/26/2015

I've made this twice in the past few months to take sailing off-shore from San Francisco. Excellent recipe! I used white balsamic vinegar and added some fresh chopped carrots.

• mevalentine1892

• San Francisco, CA

• 6/14/2015

Really nice salad -- easy and tasty. The farro adds a nice flavor and the sherry vinaigrette really added to it. The only minor tweak is I would use 2 cups of farro, 1.5 seemed more veggie heavy. Two would balance it more. I'll definitely be making it again, though. Would be good for pot lucks.

• sjbostian

• Maryland

• 4/5/2015

Excellent recipe and can make many variations with different vegetables. My husband thought he didn't like farro but he loved this recipe. Great leftovers for lunch the next day.

• PLong

• Fairfax, VA

• 2/22/2015

Crisp & full of texture. Mild, pleasant flavor. Couldn't stop eating. :)

• olivetwistful

• San Francisco, CA

• 6/18/2014

I used this recipe as a guide. I sauteed the red onion and snap peas, grilled the asparagus, added the halved cherry tomatoes to the skillet with the onions and snap peas towards the end. After taking the asparagus off the grill I cut into about 1 or 11/2 inch pieces. I used only 1 cup of farro. Mixed everything together, added the dressing, stirred, then added basil instead of dill. Reserved the feta for serving table side as I will want to warm the leftovers. My husband loved this dish without the feta. I preferred it with the feta.

• jodiswierzewski

• Tampa, FL

• 3/12/2014

Made a few changes but these type of recipes can be played with many ways. Cooked the farro with a bit of chicken bouillon. Added green beans and corn. Basil instead of dill. Shallots instead of red onion. Forgot to add cheese and it didn't need it. Highly recommend this.

• amy212

• EC, NY

• 7/21/2013

This recipe was incredibly healthy and delicious. I used green onions instead of red, added a can of butter beans and some salt and pepper. I will definitely make it again.

• bearfan32

• Oakland, CA

• 3/28/2013

This salad is always a winner! I made it with gluten free red Quinoa instead of the Farro. It was delicious and gluten free!

• lfinnegan

• West Chester, PA

• 8/17/2012

This was delicious and easy to make. The farro adds earthy depth to the bright, crisp summer veggies. I didn't have sherry wine vinegar so I used red wine vinegar and it was still great.

• Anonymous

• Los Angeles, CA

• 5/30/2012

这个复活节聚会。添加蚕豆摇来摇去m my garden and kept veggies nice and crisp. Chopped sugar snap peas in half. Flavors were great, enjoyed by all. I had to cook my farro for almost 2 hours...I purchased whole wheat berries, which may have been why. Even better the next day.

• cyc1

• Bay Area, CA

• 4/9/2012

It had been 3 years since I last made this salad and I forgot just how DELICIOUS it is! I definitely won't wait so long to make it again. It took a visit to a few stores to find the farro but it was well worth the hunt.

• evelynmary2002

• San Leandro, CA

• 5/7/2011

Salad was nice for a light ladies dinner. Prepped tomatoes, onion & dill mixture night before (added a few TBSP of dressing to it so it would be well flavored). You could definitely make this entire salad day ahead - it kept well and tasted great next day. If you cannot find farro at your market, barley would be a close substitute.

• bfelderhoff

• 4/11/2010

This has been a huge hit every time I have made it. I have also made it with a brown/wild rice blend, and that is good, but I prefer it with farro. You can make this ahead, because it is even better the second day.

• cagoodwin

• Chicago, IL suburb

• 10/16/2008

We loved this, tho is there quick & long-cooking farro? My pkg said to cook for an hour! I did 15 minutes in my pressure cooker & it was great. I only used about 1/2 the dressing, but otherwise, made as written - very tasty!

• Anonymous

• Seattle WA

• 4/27/2008