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
tbsp chopped fresh dill
1/4
cup Sherry wine vinegar
1
7-ounce package feta cheese, crumbled
Directions
1.
Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
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.
4.
Farro is an ancient Tuscan grain with a mellow, nutty flavor. You\'ll find it in some supermarkets, specialty foods stores, and Italian markets.
New-York Restaurants
