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Farro Snap Pea Salad with Feta and Olives

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 cup farro (about 2 ½ cups cooked)
  • 2 cups thinly sliced sugar snap peas
  • 3 cups finely chopped kale (from about 1 medium/large bunch)*
  • ½ cup crumbled feta cheese
  • ½ cup chopped green olives
  • cup olive oil
  • 2 tbsp lemon juice
  • ¼ tsp kosher salt
  • ½ cup toasted almonds or walnuts, chopped
  • Fresh mint, dill, parsley, cilantro, or basil (optional)
  • Black pepper
  • *Finely chop your kale in a high-speed blender using the tamper tool! I love doing this when using raw kale in salads because then you don’t get big pieces of fibrous kale.
  • Note: ~ if making ahead, be sure to read the “leftovers and repurposing” section.
  • Add protein! ~ Top with a couple of boiled or fried eggs or any cooked protein of choice.

Items you can prep ahead (optional)

  • Cook 1 cup farro
  • Toast ½ cup almonds or walnuts
  • Thinly slice 2 cups snap peas
  • Finely chop 3 cups kale (use your blender here!)
  • Chop ½ cup green olives

Instructions

  • In a medium pot, add the farro and enough water to cover by at least 2-inches. Bring to a boil, then reduce the heat to medium-low and simmer rapidly for 25-30 minutes, or until tender (grains have burst open a bit). Drain and transfer to a large bowl to cool off.
  • In that same bowl, add snap peas, kale, feta, olives, oil, lemon, and salt. Mix to combine. Taste and add more salt or lemon, if needed.
  • Serve topped with nuts, fresh herbs (if using), more cheese if you have it, and black pepper!

Notes

Substitutions:

  • To make gluten-free, use a gluten-free pasta in place of the farro. You could also substitute the farro with quinoa.
  • To make vegan, skip the cheese and use 1 cup olives.
  • While I love snap peas in here, you can use any raw crunchy spring veg (like radishes, celery, etc…).
  • Use apple cider vinegar in place of lemon juice.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 6 days.

Leftovers + Repurposing:

  • This salad (and most grain salads) are best served at room temperature but are also fine to eat cold right out of the fridge. To take the chill off, I like to pop grain salads in the microwave for 10-20 seconds. 
  • Brighten up leftovers by mixing a generous squeeze of lemon or splash of vinegar into the salad and top with lots of fresh herbs, toasted nuts, and more feta if you have it.