Cucumber Farro Salad with Feta
This easy Cucumber Farro Salad with Feta is loaded with spring veggies and a lemon vinaigrette! The perfect side dish to prep in advance!
Servings: 4 people
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.
