This delicious Farro salad has peas, arugula, feta, and a juicy lemon dressing. It's light, fresh, and ready in 30 minutes or less!

For the lemon vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons lemon juice (from 1 lemon)
• 1 clove garlic minced
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon minced fresh thyme
• Salt and freshly ground black pepper

For the salad:

• 1 tablespoon olive oil
• 2 cups farro semi-pearled or pearled (see note 1)
• 3 1/2 cups water
• Salt and freshly ground black pepper
• 1 cup frozen peas thawed (more is FINE!)
• 3 cups arugula (about 3 1/2 ounces) OR
• 1 cup of mint, or both.
• 3 tablespoons minced fresh dill
• 4 ounces crumbled feta cheese for serving

• To make the vinaigrette, in a large serving bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Set aside.
• To cook the farro, in a medium saucepan, heat olive oil over medium-high heat until shimmering. Add farro and cook, stirring until fragrant, about 2-3 minutes.
• Add water and salt to taste (I like 1 teaspoon) and bring to boil. Reduce heat to low, cover, and simmer until farro is tender, about 15-18 minutes.
• Drain through a fine-mesh sieve, then spread farro out in a single layer on a rimmed baking sheet to cool to room temperature.
• To the serving bowl with the vinaigrette, add cooled farro, peas, arugula, dill, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to combine and sprinkle with feta.

Notes

  Farro: Look for semi-pearled or pearled farro (not whole farro). These types have some or most of the grain removed and the quickest cooking time.