This easy Cucumber Farro Salad with Feta is loaded with spring veggies and a lemon vinaigrette! Prep it in advance for lunch meal prep or serve at a spring dinner party or luncheon.
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Why you'll love this recipe
- This grain salad comes together quickly and is simple to make! While the farro is boiling, blanch the snap peas and make the lemon dressing.
- This veggie-forward farro salad uses some of the best produce of spring! The grains plus all the veggies and feta cheese make this a hearty side dish of veggie-packed lunch.
- It can be prepped completely in advance!
Ingredient notes
- Farro: The cooking time for the farro will depend on the brand you use. Check the box to see how long you'll need to cook your farro. It can range anywhere from 10-40 minutes.
- Cucumber: I love the crunchy texture that Persian cucumbers have! One large Persian cucumber is about 1 cup diced.
- Radishes: The thinly sliced radishes add a delicious bite and a pop of color! You can thinly slice them with a knife or carefully use a mandoline, if you'd like!
- Snap peas: The snap peas get blanched in boiling water and then placed into an ice bath to cool and stop the cooking. Blanching them makes them perfectly tender and the ice bath will ensure that they keep their beautiful bright green color.
- Feta cheese: For the best flavor, buy a block of feta cheese and crumble it yourself. The pre-crumbled feta is not nearly as flavorful!
- Dill: The fill adds a fresh, herbal flavor! Remove the leaves from the stem and finely chop them.
How to make farro feta salad
1. Prep the lemon dressing by combining the lemon juice, olive oil, salt, and pepper.
2. Cook the farro and toss the hot farro with half the dressing. The hot farro will absorb the flavors of the dressing! Set aside to cool.
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3. Meanwhile, balance the snap peas. Add the snap peas to the cooled farro along with the rest of the ingredients.
4. Toss to combine and serve at room temperature.
Prep ahead tips
This farro salad can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Although, if you are serving it for a party, I find that the vegetables retain their color best within 12-24 hours.
Before enjoying it, taste and add more salt or a drizzle of olive oil or lemon to brighten it up again.
More prep-ahead salads you'll love
📖 Recipe
Cucumber Farro Salad with Feta
Ingredients
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- Kosher salt
- Freshly cracked black pepper
- 1 cup uncooked farro
- 1 cup sliced snap peas
- 1 cup diced cucumber
- ½ cup thinly sliced radishes
- ½ cup crumbled feta cheese
- 1 tablespoon finely chopped dill
Instructions
- To make the lemon dressing, whisk together the olive oil and lemon juice with a pinch of salt and pepper. Set aside.
- Bring a medium pot of salted water to a boil. Add the farro and cook according to package directions. Drain. Pour half the dressing over the hot farro. Cool.
- While the farro is cooking, blanch the snap peas. Bring a large pot of salted water to a boil and get a large bowl of ice water ready. Add in the sliced snap peas and cook until bright green and tender, about 1 minute. Immediately transfer them to an ice bath to stop the cooking. Keep them in the ice bath until completely cool, about 5 minutes.
- When the farro has cooled, toss it in a large bowl with the rest of the dressing, snap peas, cucumber, radishes, feta, and dill. Serve at room temperature.
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Jeff the Chef @ Make It Like a Man! says
This looks like it'd be perfect in a packed lunch!