Name: Spring Farro Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean-inspired
Ingredients: 1 cup farro; 3 cups water or vegetable broth; 1/2 tsp salt; 1 cup asparagus, chopped; 1 cup peas (fresh or frozen); 1 cup cucumber, diced; 1/2 cup radishes, sliced; 1/2 cup green onions, chopped; 1/4 cup fresh herbs (parsley, mint, or dill), chopped; 1/2 cup feta cheese, crumbled; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp lemon zest; 1 tsp Dijon mustard; 1 tsp honey; 1/4 tsp black pepper

I love making this spring farro salad when I want something fresh, wholesome, and full of seasonal flavors. The nutty farro pairs beautifully with crisp vegetables and a light dressing, creating a dish that feels both nourishing and satisfying.

Why You’ll Love This Recipe

I enjoy how this salad is hearty enough to be a main dish while still feeling light and refreshing. The combination of textures—from chewy farro to crunchy vegetables—makes every bite interesting. I also like how well it works for meal prep and stays delicious even after a day or two.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

farro
water or vegetable broth
salt
asparagus, chopped
peas (fresh or frozen)
cucumber, diced
radishes, sliced
green onions, chopped
fresh herbs (parsley, mint, or dill)
feta cheese, crumbled
olive oil
lemon juice
lemon zest
Dijon mustard
honey
black pepper

Directions

I start by cooking the farro in salted water or vegetable broth according to the package instructions until tender but still chewy. I drain any excess liquid and let it cool.

While the farro cooks, I prepare the vegetables by chopping the asparagus, slicing the radishes, and dicing the cucumber. If I’m using fresh peas, I blanch them briefly until tender.

In a small bowl, I whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper to create a bright dressing.

In a large bowl, I combine the cooked farro with the vegetables and fresh herbs. I pour the dressing over the salad and toss everything together until well coated.

I finish by adding crumbled feta cheese and give it a gentle mix before serving.

Servings and timing

I usually make about 4–6 servings. Preparation takes around 15–20 minutes, and cooking the farro takes about 20–25 minutes, so the total time is approximately 40–45 minutes.

Variations

I sometimes add grilled chicken or chickpeas for extra protein. When I want more sweetness, I include dried cranberries or chopped apples. I also like swapping feta with goat cheese or leaving it out for a dairy-free version.

Storage/reheating

I store the salad in an airtight container in the refrigerator for up to 4 days. I often enjoy it cold, but I sometimes let it sit at room temperature for a few minutes before serving for the best flavor.

FAQs

Can I use another grain instead of farro?

I often use quinoa, bulgur, or couscous if I don’t have farro.

Do I need to soak farro before cooking?

I usually don’t soak it, but soaking can reduce cooking time slightly.

Can I make this salad ahead of time?

I like making it in advance because the flavors develop even more over time.

What herbs work best?

I use parsley, mint, or dill depending on what I have available.

Is this salad served warm or cold?

I enjoy it both ways, but I usually serve it slightly cooled or at room temperature.

Conclusion

I find this spring farro salad to be a perfect balance of fresh, bright, and hearty elements. It’s a versatile dish that fits into many meals and always feels satisfying while still being light and refreshing.