Recipe information
Yield
Makes 4 main-course
Ingredients
1
1/2 cups semi-pearled farro
12
ounces asparagus, trimmed, cut into 1 1/2-inch lengths
1
8-ounce package sugar snap peas
12
ounces grape tomatoes, halved
1
/2 cup chopped red onion
6
tablespoons chopped fresh dill
1
/2 cup olive oil
1
/4 cup Sherry wine vinegar
1
7-ounce package feta cheese, crumbled
Need to make a substitution?
Preparation
Step 1
Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
Step 2
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.