Spring is the perfect time to make this salad because peas and asparagus are at their height of flavor. Mixed with the baby spinach, onions, and feta cheese, you won't be able to get enough.
If you haven't made Farro, this is a great recipe to give it a try. I like to think of it as a cross between rice and barley. It has a nice firm texture that holds up well in this salad.
You cook farro like you would pasta. In this recipe, cook 1 cup of dried Farrow and in about 3ish cups of salted water. You don't have to cover it. Cook it until tender and drain away the excess liquid.
I like to make a batch of Farro and keep it on hand during the week. I add it to soups and salads, and even eat it with a bit of Parmesan cheese for breakfast.
Make sure to check the notes on variation ideas.
Download my Fun Summer Recipes mini cookbook to get this and four other recipes. Then
because I couldn't help myself, I'll send you a few more.