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.