Description
Farro Salad with Spring Veggies is a delightful celebration of seasonal flavors, combining nutty farro with fresh asparagus, snap peas, and vibrant cherry tomatoes. This colorful dish is not only visually appealing but also packed with nutrients, making it perfect for garden parties, picnics, or simply enjoying at home. Tossed in a zesty lemon-olive oil dressing and topped with fresh herbs, this salad will elevate any meal and leave your taste buds dancing.
Ingredients
Scale
- 1 cup farro
- 1 cup asparagus (trimmed and cut into bite-sized pieces)
- 1 cup snap peas (trimmed)
- 1 cup radishes (thinly sliced)
- 1 cup cherry tomatoes (halved)
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- ¼ cup fresh basil (chopped)
- ¼ cup fresh parsley (chopped)
Instructions
- Rinse farro under cold water. In a saucepan, combine rinsed farro with 3 cups of water. Bring to a boil, reduce heat, and simmer for about 25 minutes until tender. Drain and let cool.
- In a skillet over medium heat, sauté asparagus in 2 tablespoons of olive oil for about 3 minutes until tender but still bright green.
- Add snap peas and radishes to the skillet; sauté for another 2 minutes until everything is heated through yet crisp.
- In a bowl, whisk together lemon juice, remaining olive oil, salt, and pepper to create the dressing.
- In a large mixing bowl, combine cooled farro with sautéed vegetables. Pour dressing over while warm for better flavor absorption.
- Stir in chopped basil and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stir-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg