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This is a great recipe because it's so adaptable to whatever produce is in season. Perfect for picnics and potlucks, too!
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Ingredients
For 4 Serving(s)
farro-salad-with-peas-asparagus-and-feta
- 1 1/2 c farro
- 12 oz asparagus
- 8 oz sugar snap peas
- 12 oz grape tomatoes
- 1/2 c chopped red onion
- 6 T chopped dill
- 1/2 c olive oil
- 1/4 c sherry vinegar
- 7 oz feta
Farro Salad with Peas, Asparagus, and Feta Directions
- Bring a large sauce pan of salted water to a boil. Add the farro and cook over medium-high heat until just tender, about 10 minutes (see note). Drain well, then transfer to a large bowl.
- Bring another pot of salted water to a boil, and add the aspapargus and sugar snap peas and cook about 3 minutes, until crisp-tender. Drain, then add to the bowl of farro. Fold in the tomatoes, onion, and dill.
- In a small bowl, whisk together the olive oil and vinegar. Season to taste with salt and pepper. Drizzle over salad, then top with feta. Toss to coat; serve.