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'.

6
Servings
351
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound pearled farro
  • 1 1/2 Cup peas, thawed if frozen
  • 1/2 Pound red pearl onions, root ends trimmed
  • 1/4 Cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 Cup lemon juice
  • 1/2 Cup crumbled feta
  • 1/2 Cup chopped mint
  • 1 1/2 Teaspoon finely chopped oregano

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.

Nutritional Facts

Total Fat
17g
24%
Sugar
3g
3%
Saturated Fat
5g
21%
Cholesterol
55mg
18%
Carbohydrate, by difference
30g
23%
Protein
21g
46%
Vitamin A, RAE
75µg
11%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
110mg
11%
Choline, total
59mg
14%
Fiber, total dietary
5g
20%
Folate, total
52µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
42mg
13%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
256mg
37%
Selenium, Se
24µg
44%
Sodium, Na
442mg
29%
Water
144g
5%
Zinc, Zn
4mg
50%

Farro Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Farro Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.