This Pea & Farro Salad with Mint & Feta is flavorful and delicious! The vibrant green color speaks to the freshness of this springtime side dish.
This delicious Pea & Farro Salad can be served hot or cold. I’ve eaten it both ways, and I honestly can’t choose which way I like best. Maybe that’s what I like best… it’s so versatile!
The ingredients I used to make this Pea & Farro Salad are, frozen peas, farro, beef broth (or vegetable broth or water if you’re eating vegetarian), butter, frozen corn, scallions, fresh mint, feta cheese, olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper.
When I originally started making this colorful salad, green peas were the only vegetables I was planning to add. However, when the time came to start adding ingredients to the bowl, a little bell went off in my head telling me to add a touch of yellow in the form of corn kernels to the mix. I probably (subconsciously) did it to pacify my husband who isn’t a huge green pea lover, but I’m glad I did. The corn and the peas work well together, and they play nicely with mint and feta.
This Springtime Pea & Farro Salad with Mint and Feta takes about 30 minutes to make from start to finish because that’s roughly the amount of time it takes to cook the farro. To pack more flavor into my farro, I cooked it in beef broth. However, if you’d like to keep this a vegetarian dish, you can easily cook the farro in vegetable stock, or water.
The tools and kitchen equipment items you’ll need to make this recipe are a medium-sized saucepan with a tight-fitting lid, a medium-sized serving bowl, a small bowl (for mixing the vinaigrette), a strainer (for rinsing the farro), a whisk (or fork) and a mixing spoon.
Making Springtime Pea & Farro Salad with Mint and Feta is fast. Here are the easy steps.
Rinse the uncooked farro well under running water. Add beef stock, veggie stock, OR water to a stockpot along with salt, pepper, and butter. Bring to a simmer. Add the farro to the stockpot. Cover and cook for approximately 30 minutes, or until all the liquid has absorbed and the farro is tender, but with a bite.
Place the peas and corn in a large bowl. Stir in the cooked farro.
In a small bowl whisk together olive oil, Dijon mustard, honey, and apple cider vinegar. Pour the dressing over the farro salad and stir well.
Add chopped scallions, feta, and chopped mint. Serve warm, or cold. Your choice.
If you don’t cook with farro often, or you’re unfamiliar with it, this recipe for Pea & Farro Salad with Mint and Feta is a good place to start. Farro is an ancient whole grain with a mildly chewy texture, much like barley. Farro is a great source of iron and is extremely high in fiber. It is almost 100% fat-free and it’s 100% cholesterol free which makes farro a great choice for a heart-healthy diet.
- 1¼ cups farro
- 1½ cups beef broth vegetable broth OR water
- 2 tablespoons butter
- 1½ teaspoons coarse salt divided
- 3/4 teaspoons pepper divided
- 1 bag 16 ounces frozen peas, thawed
- 1 bag 8 ounces frozen corn, thawed
- ¼ cup chopped scallions
- 3 tablespoons chopped mint
- ¼ cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon Mustard
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Rinse the uncooked farro under running water.
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In a medium stockpot, bring the broth (or water), butter, 1 teaspoon salt, and 1/2 teaspoon pepper to a simmer.
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Add the rinsed farro to the stockpot and cover.
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Simmer the farro for approximately 30 minutes (or until all the liquid is absorbed).
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Meanwhile, add the thawed peas and corn to a large bowl.
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Add the cooked farro to the peas and corn.
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In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon.
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Pour the vinaigrette over the farro and pea salad and stir well.
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Season with the remaining salt and pepper.
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Stir in the chopped scallions, mint, and feta cheese.
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Serve warm or chilled.
Tools and equipment:
strainer
medium saucepan with lid
wooden spoon
measuring spoons
measuring cups
large bowl
small bowl whisk
chef's knife and cutting board
For other farro and oats and grain recipes I’ve shared in the past, please click on the following titles for:
Baked Farro with Butternut Squash, Bacon & Brussels Sprouts
Oats & Grains Recipe Roundup for Friday’s Featured Foodie Feastings
I hope you’ve enjoyed this recipe for Pea & Farro Salad with Mint & Feta as much as I’ve enjoyed bringing it to you. Should you have any questions regarding this, or anything else you see on my site, please don’t hesitate to contact me directly, or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
