Name: Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
Total time: 1 h
Ingredients: 6 ounces asparagus , trimmed and cut into 1-inch lengths; 6 ounces sugar snap peas , strings removed, cut into 1-inch lengths; 1½ cups whole farro; 3 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; 2 tablespoons minced shallot; 1 teaspoon Dijon mustard; 6 ounces cherry tomatoes , halved; 3 tablespoons chopped fresh dill; 2 ounces feta cheese , crumbled (½ cup), divided

Why This Recipe Works

We prefer whole farro, in which the grain’s germ and bran have been retained. It has a nutty flavor and delicately chewy texture, and it cooks in only 20 minutes, making it one of the fastest-cooking whole grains. We found that the simplest cooking method was best: Just boil in salted water for about 20 minutes until tender and drain well. The cooked grain may be cooled briefly and combined with vegetables, a bright vinaigrette, and a sprinkling of cheese for a hearty salad. Cooked farro can be refrigerated for up to five days, which makes it a convenient make-ahead option.

Before You Begin

We prefer the flavor and texture of whole-grain farro in this recipe. Pearled farro can be used, but cooking times vary, so start checking for doneness after 10 minutes. Do not use quick-cooking farro.

Instructions

Bring 2 quarts water to boil in large saucepan. Add asparagus, snap peas, and 1 tablespoon salt. Cook until vegetables are crisp-tender, 2 to 3 minutes. Using slotted spoon, transfer vegetables to rimmed baking sheet and let cool to room temperature.

Meanwhile, bring water back to boil. Add farro, return to boil, reduce heat, and simmer until grains are tender with slight chew, 15 to 20 minutes. Drain well and let cool to room temperature. (Farro can be refrigerated for up to 5 days.)

Whisk oil, lemon juice, shallot, mustard, pepper, and remaining ¼ teaspoon salt together in large bowl. Add cooled vegetables, farro, tomatoes, dill, and ¼ cup feta to dressing and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Sprinkle salad with remaining ¼ cup feta and serve.