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Farro and Pea Salad with Lemon-Mint Vinaigrette #MeatlessMonday

By 48 Comments

This salad dares you not to “think spring” when you serve it. The chewy farro makes this salad hearty, and the peas, tomatoes, and the Lemon-Mint Vinaigrette? That’s where you’ll find spring in a bowl!

A bowl of Farro and Pea Salad with Lemon-Mint Vinaigrette has "spring" written all over it!

I tossed together Farro and Pea Salad with Lemon-Mint Vinaigrette after spending the Easter holiday away (next year I’m going to consider adding it to the holiday menu). I returned to a house with no groceries, and I was starving.

Fortunately, I had tomatoes that were still good, and since I had no desire to run to the grocery store, this is what I was able to toss together.

Farro and Pea Salad with Lemon-Mint Vinaigrette looks pretty at your table and tastes terrific

If you love farro, you’ll love my recipe for Warm Farro, Salmon & Swiss Chard Bowls with Lemon Vinaigrette – it’s so filling and flavorful!  And you might want to try a classic favorite, but with a twist: Spicy Sloppy Farro Joes with Creamy Cabbage-Apple Slaw. This is perfect for a Meatless Monday meal, or for any night of the week! 

The Lemon-Mint Vinaigrette for this recipe is perfect for just about any salad, and it brought the right amount of brightness to this one.

I love farro’s chewy texture and nutty flavor. It’s hearty and perfect for soups and chilis, but I say break it out during the warmer weather when salads take center stage.

Dig in to a bowl of Farro and Pea Salad with Lemon-Mint Vinaigrette

I used a little extra liquid to cook the farro, which helps make it a little softer. Its chewy texture is ideal to make this a main dish, but you can serve it as a side, too.

This is an easy-to-make salad that will fill you and bring great flavor and texture to your table.

Recipe for Farro and Pea Salad with Lemon-Mint Vinaigrette
Serves 4-6

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INGREDIENTS

For the vinaigrette

 
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 2 garlic cloves, minced
  • 1 heaping teaspoon Dijon mustard
  • 1 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 heaping tablespoon fresh mint, chopped
 

For the salad

 
  • 1 cup uncooked farro

  • 2-1/2 cups vegetable stock

  • 1/2 cup peas, cooked and chilled in the refrigerator
  • 1/2 cup cherry tomatoes
  • 1/4 teaspoon ground black pepper
  • 1/3 cup feta cheese, plus more to taste

INSTRUCTIONS

For the vinaigrette

 
  1. Add all the ingredients together and whisk to combine. Refrigerate until ready to use, then mix or shake before using.
 

For the salad

 
  1. Add the farro and the vegetable stock to a sauté pan and bring to a boil. Once boiling, reduce the heat to simmer and cook, covered, for 30 minutes.
  2. The farro will get plump and soft and will be a little chewy when done. There will likely still be liquid in the pan when done. Drain the farro.
  3. Add the farro to a shallow bowl and chill in the refrigerator.
  4. In a large bowl, combine the farro, the chilled peas, tomatoes, and black pepper. Mix to combine, drizzle with the vinaigrette, and toss to coat. Toss in the feta cheese.
  5. Serve on individual plates.
 

Serves 4-6

   
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Comments

  17. Kellie@foodtoglow says

    I love everything about this recipe, but especially this yummy dressing. I must use faro a bit more. I use it mainly in soups but of course it is delightful as a grain salad based too. A gorgeous and 'springy' share. Thanks.
    Reply

    • Patricia says

      Thanks so much, Kellie! I think I mentioned somewhere that the dressing is like the "icing on the cake!" And I love farro, too!
      Reply

  20. Dee Dee (My Midlife Kitchen) says

    I love what happens when I'm in a "hm, what can I make with..." mood. I have created some of our favorite recipes this way! This looks so simple and so flavorful, I'm sure I'd make a big batch and just have it for lunch every day until I gobbled it all up! Thanks for the inspiration!
    Reply

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