Farro Salad with Peas, Asparagus, and Feta

Name: Farro Salad with Peas, Asparagus, and Feta
Yield: 4 servings
Ingredients: 1 1 1/2 cups semi-pearled farro; 1 12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths; 1 1 8-ounce package sugar snap peas; 1 12 ounces grape tomatoes, halved; 1 1/2 cup chopped red onion; 1 6 tablespoons chopped fresh dill; 1 1/2 cup olive oil; 1 1/4 cup Sherry wine vinegar; 1 1 7-ounce package feta cheese; 1 crumbled

From the kitchen of Carly

Chewy farro catches a bright vinaigrette while tender asparagus and snappy peas keep things fresh. Dill and feta anchor the whole thing with herbaceous salt. This is the salad you'll actually want to eat cold the next day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 cups semi-pearled farro
112 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
11 8-ounce package sugar snap peas
112 ounces grape tomatoes, halved
11/2 cup chopped red onion
16 tablespoons chopped fresh dill
11/2 cup olive oil
11/4 cup Sherry wine vinegar
11 7-ounce package feta cheese
1crumbled

Instructions

Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.