Farro Salad with Spring Peas, Onions, and Feta

Farro Salad with Spring Peas, Onions, and Feta
Staff Writer
Farro Salad with Spring Peas, Onions, and Feta

Will Budiaman

Farro Salad with Spring Peas, Onions, and Feta

Despite its name, the Purple Pig serves fantastic vegetarian dishes like this lovely, light grain salad. Red pearl onions are worth seeking out here; they lend a wonderful sweetness and a beautiful purple hue to the combination of tender peas, creamy feta, and nutty, chewy farro.

See all farro recipes.

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In a large saucepan, cover the farro with 2 inches of water. Bring to a boil and simmer over moderately low heat until the farro is al dente, about 25 minutes. Drain the farro and spread it out on a baking sheet to cool completely.

Meanwhile, bring a medium-sized saucepan of salted water to a boil over high heat. Add the peas and cook until tender, 3-5 minutes. Using a slotted spoon, transfer the peas to a sieve and cool under running water. Add the onions to the saucepan and blanch until the skins start to wrinkle, 1-2 minutes. Drain the onions and cool them under running water, then peel them.

Preheat a grill pan over medium-high heat. In a large bowl, toss the onions with 1 tablespoon of the olive oil and season with salt and pepper, to taste. Grill the onions, tossing occasionally, until they are softened and charred in sports, about 8 minutes. Return the onions to the bowl and let them cool. Add the cooled farro, peas, lemon juice, and remaining olive oil. Fold in the feta, mint, and oregano, season the salad with salt and pepper, to taste, and serve.


Calories per serving:

437 calories

Dietary restrictions:

Balanced, High Fiber, Low Sodium Vegetarian, Egg Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 16g 25%
  • Carbs 64g 21%
  • Saturated 4g 19%
  • Fiber 11g 44%
  • Sugars 10g
  • Monounsaturated 9g
  • Polyunsaturated 2g
  • Protein 15g 31%
  • Cholesterol 11mg 4%
  • Sodium 125mg 5%
  • Calcium 110mg 11%
  • Magnesium 124mg 31%
  • Potassium 471mg 13%
  • Iron 4mg 24%
  • Zinc 3mg 23%
  • Phosphorus 398mg 57%
  • Vitamin A 34µg 4%
  • Vitamin C 22mg 37%
  • Thiamin (B1) 0mg 28%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 6mg 31%
  • Vitamin B6 0mg 17%
  • Folic Acid (B9) 74µg 18%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 12%
  • Vitamin K 20µg 26%
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