Spring Farro Salad: A Vibrant and Satisfying Seasonal Dish
A bright, hearty grain bowl featuring chewy farro, crisp cucumbers, peppery radishes, and tangy feta tossed in a zesty lemon-dill dressing. Perfect as a main or side for spring meals.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 4-6 servings 1x
- Category: Recipes
- Method: Salad
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup uncooked farro
1 (15-ounce) can chickpeas, rinsed and drained
4 ounces feta cheese, crumbled
4 Persian cucumbers, thinly sliced
4 radishes, thinly sliced
1 large shallot, minced
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Instructions
In a large pot, bring 4 cups water to a boil. Add farro, cook 15-20 minutes until al dente. Drain, then rinse with cold water to cool
In a small bowl, whisk olive oil, lemon juice, Dijon, garlic, and half the herbs
Combine cooked farro, chickpeas, cucumbers, radishes, shallot, and herbs in a large bowl
Drizzle with dressing and toss to coat
Gently fold in feta cheese
Chill for 15-20 minutes before serving
Notes
Use pearled farro for faster cooking (20 minutes) if desired
Storage: Keep in airtight container for 3-4 days
Substitute wheat berries or freekeh for farro
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg
Find it online: https://doughdazzle.com/spring-farro-salad/