When I was in college, my friends and I would frequent a place called Foodstuffs. The name sounds extremely generic but I had a dream that if I were ever to open a storefront, I wanted it to be just like this one. There was a salad station where you could tell them exactly what you wanted in a salad (and have every ingredient to choose from), sandwiches, baked goods (the scones, oh man, the scones), and a deli case full of prepared meals and salads. It was my saving grace when I was trying to eat healthier in college (but not so nice on the wallet).
Since then, I’ve always been brainstorming about my pretend storefront and the items I would sell (yes, I still play pretend because you never know when I might actually make the move to do this). In this place, the deli case would be full of items just like this farro salad- the perfect grab and go side (or meal) for any occasion. The herby dressing is really what makes it but I also love the nuttiness that the farro brings to overall dish. And while I’d love to always use fresh peas, there are definitely occasions where I’d use frozen (like, “oh we have a party to go to in an hour and I’m supposed to bring something!”)
- 1 cup cooked farro (See note)
- 1 cup fresh or frozen peas (thaw peas if using frozen)
- 1/4 cup minced red onion
- 2 tablespoon roasted sunflower seeds
- 1 ounce feta
- 2 tablespoons greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3 tablespoons minced parsley
- 1 tablespoon minced chives
- Salt, to taste
- Pepper, to taste
- For the salad, combine the farro, peas, red onion, sunflower seeds, and feta, set aside.
- Make the dressing by combining the remaining ingredients in a jar with lid. Shake well until combine and pour over salad. Toss everything to combine, taste, and add salt/pepper as needed.
While I love whole farro, pearled farro might be easier to use for this salad as it takes less cooking time. However, either will work!