I can’t get enough of this bright, lemony spring farro salad, loaded with fresh herbs, crisp veggies, and tangy feta. It’s the kind of colorful, feel-good bowl that disappears fast.

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I’m obsessed with this Spring Farro Salad because it hits that exact spot between fresh, crunchy, tangy, and totally satisfying. I love how the farro gives it real substance without making it feel heavy, and the asparagus brings that snap that makes everything taste like spring showed up early.

And honestly, I could eat this straight from the bowl with zero shame. The lemony bite, the herby freshness, the salty little pops, all of it just works.

But the best part? It feels bright and clean without being boring.

Not even close. This is the salad I actually crave.

Ingredients

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Farro makes it hearty and chewy, so this salad actually keeps you full.
Veggie broth gives the grains extra flavor without making things taste heavy.
Asparagus brings that fresh spring bite, a little grassy in the best way.
Sugar snap peas add sweet crunch, and frozen peas work when life’s busy.
Radishes keep it crisp, peppery, and kind of pretty too.
Green onions add a gentle onion kick without taking over the bowl.
Feta makes everything creamy, salty, and a little more fun.
Parsley keeps it bright and fresh, not like boring garnish.
Mint is the surprise move.
Cool, fresh, and totally worth it.
Lemon zest and juice wake everything up fast.
Olive oil pulls the dressing together and makes it feel satisfying.
Plus, vinegar adds tang so the salad doesn’t taste flat.
Basically, salt and pepper make all those spring flavors pop.

Ingredient Quantities

1 cup pearled farro, rinsed

2 to 2 1/2 cups low sodium vegetable broth or water

1 bunch asparagus, trimmed and cut into 1 inch pieces

1 cup sugar snap peas or frozen thawed peas

4 to 5 radishes, thinly sliced

3 green onions, thinly sliced

1/2 cup crumbled feta cheese

1/3 cup chopped fresh parsley

2 tablespoons chopped fresh mint

Zest of 1 lemon and 2 to 3 tablespoons fresh lemon juice

1/4 cup extra virgin olive oil

1 to 2 tablespoons red wine vinegar or white wine vinegar

Salt and freshly ground black pepper, to taste

How to Make this

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1. Rinse the pearled farro under cold water, then combine it with 2 to 2 1/2 cups low sodium vegetable broth or water in a medium saucepan and bring to a boil.

2. Reduce heat to a simmer and cook the farro until tender but still slightly chewy, about 20 to 25 minutes, checking package instructions for exact time.

3. With about 4 to 5 minutes remaining on the farro, stir in the trimmed and cut asparagus and the sugar snap peas or thawed peas so they become crisp tender.

4. Drain any excess liquid from the farro and vegetables and transfer to a large bowl to cool slightly.

5. While the farro cools, thinly slice the radishes and green onions, and chop the parsley and mint; zest the lemon and squeeze 2 to 3 tablespoons lemon juice.

6. Add the radishes, green onions, crumbled feta, chopped parsley, chopped mint, and lemon zest to the warm farro mixture.

7. Whisk together 1/4 cup extra virgin olive oil, 1 to 2 tablespoons red wine vinegar or white wine vinegar, the lemon juice, salt and freshly ground black pepper to taste, then pour the dressing over the salad.

8. Toss everything gently to combine, taste and adjust seasoning with more salt, pepper, lemon juice, or vinegar if needed, then serve warm, at room temperature, or chilled.

Equipment Needed

1. Medium saucepan with lid
2. Fine mesh sieve or colander for rinsing and draining
3. Large mixing bowl
4. Cutting board
5. Chef knife
6. Measuring cups and spoons
7. Whisk
8. Microplane or lemon zester and a spoon or tongs for tossing

FAQ

Q: How do I cook pearled farro so it is tender but not mushy? A: Use a 1 to 2 to 2 1/2 ratio of farro to liquid, bring to a boil, then simmer gently 20 to 25 minutes until tender. Drain any excess, then fluff and cool before tossing with the salad.

Q: Can I make this salad ahead of time? A: Yes. Cook and cool the farro, blanch the asparagus briefly, then store components separately up to 2 days. Toss with dressing and fresh herbs just before serving for best texture.

Q: How can I make this vegan? A: Omit the feta or substitute with crumbled firm tofu or a plant based feta. The dressing and other ingredients are already vegan friendly.

Q: What are good substitutions for the vegetables and herbs? A: Swap asparagus for blanched broccolini or green beans, snap peas for edamame, radishes for cucumber, and mint or parsley for basil or dill to vary the flavor.

Q: How should I store leftovers and how long will they keep? A: Refrigerate in an airtight container for 3 to 4 days. The salad may absorb dressing over time, so refresh with a squeeze of lemon and a drizzle of olive oil before eating.

Q: How can I adjust the dressing if I want it brighter or more tangy? A: Increase lemon juice by 1 teaspoon increments for brightness or add up to 1 tablespoon more vinegar for tang. Taste as you go and season with salt and pepper.

Spring Farro Salad Recipe Substitutions and Variations

Pearled farro: substitute farro with barley, farro semi-pearled, or hulled wheat berries; use same cooking liquid ratio but adjust cooking time as needed.
Asparagus: swap with broccolini, thin broccoli florets, or green beans; blanch or sauté until just tender to keep texture.
Crumbled feta cheese: replace with goat cheese, ricotta salata, or crumbled cotija for a similar salty tang and creamy texture.
Fresh lemon juice: use white wine vinegar, apple cider vinegar, or a mix of lemon zest plus a splash of vinegar for brightness if lemons are unavailable.

Pro Tips

1. Toast the farro briefly in the saucepan with a splash of olive oil before adding liquid to deepen its nutty flavor and give the grains a firmer, more toothsome bite.

2. Shock the asparagus and peas in ice water right after cooking if you want vivid color and a crisp snap, especially when serving the salad chilled.

3. Make the dressing ahead and let it sit for 10 to 15 minutes so the flavors mellow and marry; whisk again before tossing to emulsify the oil and lemon for a silky coating.

4. Taste and adjust at the end: a little extra lemon brightens the whole dish, a pinch of salt brings out the cauliflower notes in the farro, and a touch more vinegar balances the richness of the feta.

Spring Farro Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can’t get enough of this bright, lemony spring farro salad, loaded with fresh herbs, crisp veggies, and tangy feta. It’s the kind of colorful, feel-good bowl that disappears fast.

Servings

servings

Calories

396

kcal

Equipment: 1. Medium saucepan with lid
2. Fine mesh sieve or colander for rinsing and draining
3. Large mixing bowl
4. Cutting board
5. Chef knife
6. Measuring cups and spoons
7. Whisk
8. Microplane or lemon zester and a spoon or tongs for tossing

Ingredients

1 cup pearled farro, rinsed
2 to 2 1/2 cups low sodium vegetable broth or water
1 bunch asparagus, trimmed and cut into 1 inch pieces
1 cup sugar snap peas or frozen thawed peas
4 to 5 radishes, thinly sliced
3 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh mint
Zest of 1 lemon and 2 to 3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1 to 2 tablespoons red wine vinegar or white wine vinegar
Salt and freshly ground black pepper, to taste

Directions

Rinse the pearled farro under cold water, then combine it with 2 to 2 1/2 cups low sodium vegetable broth or water in a medium saucepan and bring to a boil.
Reduce heat to a simmer and cook the farro until tender but still slightly chewy, about 20 to 25 minutes, checking package instructions for exact time.
With about 4 to 5 minutes remaining on the farro, stir in the trimmed and cut asparagus and the sugar snap peas or thawed peas so they become crisp tender.
Drain any excess liquid from the farro and vegetables and transfer to a large bowl to cool slightly.
While the farro cools, thinly slice the radishes and green onions, and chop the parsley and mint; zest the lemon and squeeze 2 to 3 tablespoons lemon juice.
Add the radishes, green onions, crumbled feta, chopped parsley, chopped mint, and lemon zest to the warm farro mixture.
Whisk together 1/4 cup extra virgin olive oil, 1 to 2 tablespoons red wine vinegar or white wine vinegar, the lemon juice, salt and freshly ground black pepper to taste, then pour the dressing over the salad.
Toss everything gently to combine, taste and adjust seasoning with more salt, pepper, lemon juice, or vinegar if needed, then serve warm, at room temperature, or chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.