Occasionally, while growing up, my mother would serve us peas as the vegetable side dish with dinner. They were not a particular favorite in our family, and my mother often skipped serving herself any. If we questioned why we had to eat peas but she did not, she would tell us the story of how she had helped out in her family’s large garden when she was young. Her chore was to pick and shell the green peas for dinner. According to her story, she tended to eat much of what she shelled as she worked. Eating all those peas as a child exempted her from having to eat them as an adult!
Never being high on my list of preferred vegetables, I don’t prepare peas as a vegetable very often. But they are a pretty green color and an early Spring delicacy, so I do try to find recipes to use them in at this time of year. In this gorgeous salad, they are added to arugula (another early Spring staple), farro, and blistered cherry tomatoes for an incredible main dish salad with a light, lemony dressing. Welcome, Spring!
Farro, Pea & Tomato Salad
Farro, Pea & Tomato Salad (adapted from epicurious.com) Total Time Required: 35 minutes, Serves 4
Ingredients:
- 3 tablespoons coarsely chopped dill
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup + 1 tablespoon olive oil, divided
- 1 teaspoon kosher salt
- 1 pint (10 ounces) cherry tomatoes
- 3 cups (about 3 ounces) arugula
- 3/4 cup farro (2 cups cooked)
- 3/4 cup (about 4 ounces) frozen peas, thawed
- 1/2 cup (about 2 ounces) crumbled feta
Preparation:
Cook the farro according to the package directions. Set it aside to cool.
While the farro is cooking, preheat the oven to 425°F. Toss the tomatoes with the tablespoon of oil and add salt & pepper to taste.
Toss the tomatoes with the oil, salt & pepper.
Roast the tomatoes until they are lightly blistered and softened, about 10 minutes. Allow them to cool.
Meanwhile, whisk the olive oil, lemon juice, and kosher salt together in a small bowl.
Make the dressing for the salad.
In a large bowl, combine the arugula, cooled farro, peas, feta, dill and lemon zest, tossing them well to combine.
Combine the arugula, farro, peas, dill & feta.
Gently fold in the roasted tomatoes.
Add the blistered tomatoes to the salad.
Pour the dressing over the salad and gently toss it again. Serve immediately. Refrigerate any leftovers.
Add the dressing and serve!
Signs of Spring in our yards and on our plates, are so encouraging right now! ~Linda
Farro, Pea & Tomato Salad (adapted from epicurious.com) Total Time Required: 55 minutes, Serves 4
Ingredients:
- 3 tablespoons coarsely chopped dill
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1 pint cherry tomatoes
- 3 cups (about 3 ounces) arugula
- 3/4 cup farro (2 cups cooked)
- 3/4 cup (about 4 ounces) frozen peas, thawed
- 1/2 cup (about 2 ounces) crumbled feta
Preparation:
Cook the farro according to the package directions. Set it aside to cool.
While the farro is cooking, preheat the oven to 425°F. Roast the tomatoes until they are lightly blistered and softened, about 10 minutes. Allow them to cool.
Meanwhile, whisk the olive oil, lemon juice, and kosher salt together in a small bowl. In a large bowl, combine the arugula, cooled farro, peas, feta, dill and lemon zest, tossing them well to combine. Gently fold in the roasted tomatoes. Pour the dressing over the salad and gently toss it again. Serve immediately. Refrigerate any leftovers.