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.

Click here to see Jump Into the Kitchen with 'America's Greatest Home Cooks'.

Directions

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.

Nutrition

Calories per serving:

495 kcal

Daily value:

25%

Servings:

6
  • Carbohydrate, by difference 72 g
  • Protein 26 g
  • Total lipid (fat) 12 g
  • Vitamin A, IU 640 IU
  • Vitamin A, RAE 50 µg
  • Vitamin B-12 1 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 5 mg
  • Vitamin D 5 IU
  • Vitamin K (phylloquinone) 9 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 3 g
  • Aspartic acid 2 g
  • Betaine 4 mg
  • Calcium, Ca 122 mg
  • Carotene, alpha 5 µg
  • Carotene, beta 336 µg
  • Cholesterol 46 mg
  • Choline, total 85 mg
  • Cryptoxanthin, beta 7 µg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 6 g
  • Fiber, total dietary 14 g
  • Folate, DFE 59 µg
  • Folate, food 59 µg
  • Folate, total 60 µg
  • Glutamic acid 4 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 4 mg
  • Isoleucine 1 g
  • Leucine 2 g
  • Lutein + zeaxanthin 723 µg
  • Lysine 1 g
  • Magnesium, Mg 88 mg
  • Manganese, Mn 1 mg
  • Niacin 7 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 386 mg
  • Potassium, K 512 mg
  • Proline 2 g
  • Retinol 21 µg
  • Selenium, Se 43 µg
  • Serine 1 g
  • Sodium, Na 744 mg
  • Sugars, total 5 g
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Water 101 g
  • Zinc, Zn 5 mg
Powered by USDA