Save I stumbled onto farro by accident one afternoon when the grocery store was out of quinoa. The chewy, nutty grains turned out to be exactly what I didn't know I needed. When spring rolled around and asparagus started showing up at the farmers market, I tossed together this salad on a whim, and it's been my go-to ever since. There's something about the way the lemon vinaigrette clings to the farro that makes every bite feel bright and satisfying. It's hearty enough to keep you full but light enough that you don't feel weighed down.
I made this for a friend who'd just moved into a new apartment and didn't have much energy to cook. We sat on her half-unpacked living room floor with bowls balanced on our knees, and she said it tasted like hope. I laughed, but I kind of knew what she meant. Sometimes a meal that's fresh and full of life can shift your whole mood. That's what this salad does every single time.
Ingredients
- Farro: This ancient grain has a wonderful chew and a slightly nutty flavor that holds up beautifully in salads, don't skip rinsing it or you'll end up with some grit.
- Chicken breasts: They cook quickly and slice into tender pieces that mix right into the salad, just don't overcook them or they'll turn dry and tough.
- Asparagus: Look for firm stalks with tight tips, and trim off the woody ends before cutting them into bite-sized pieces.
- Peas: Frozen peas work just as well as fresh and they keep their sweetness, plus they blanch in under two minutes.
- Arugula or spinach: Arugula adds a peppery bite while spinach keeps things mild, either one wilts just a little when tossed with warm grains.
- Lemon juice and zest: Fresh lemon is the backbone of the vinaigrette, bottled juice just doesn't have the same brightness or zing.
- Dijon mustard: It helps emulsify the dressing and adds a subtle tang that balances the honey perfectly.
- Feta cheese: Crumbled feta brings a salty, creamy contrast that makes every bite more interesting, but you can leave it off if you prefer.
- Fresh herbs: Parsley, mint, or chives all work beautifully and add a pop of freshness that ties everything together.
Instructions
- Simmer the farro:
- Bring salted water to a rolling boil, stir in the rinsed farro, then lower the heat and let it bubble gently until the grains are tender but still pleasantly chewy. Drain off any excess water and let it cool slightly while you work on everything else.
- Cook the chicken:
- Rub the chicken with olive oil, salt, and pepper, then cook it in a hot skillet or on a grill until it's golden outside and no longer pink inside. Let it rest for a few minutes before slicing so the juices stay inside instead of running all over your cutting board.
- Blanch the veggies:
- Drop the asparagus and peas into boiling salted water and cook just until they turn bright green and tender-crisp. Drain them and run cold water over them right away to stop the cooking and lock in that gorgeous color.
- Whisk the vinaigrette:
- Combine olive oil, lemon juice, honey, Dijon, salt, pepper, and lemon zest in a small bowl and whisk until smooth and emulsified. Taste it and adjust the seasoning if you want more tang or sweetness.
- Toss it all together:
- In a large bowl, mix the farro, sliced chicken, blanched vegetables, and greens, then drizzle the vinaigrette over everything and toss gently. You want every ingredient coated but not drowning in dressing.
- Finish and serve:
- Divide the salad among plates or bowls, then sprinkle with crumbled feta and chopped fresh herbs. Serve it right away while it's still a little warm, or let it sit at room temperature for a few minutes.
Save My neighbor brought over a bottle of wine one evening and I threw this salad together with whatever was in the fridge. We sat on the back porch as the sun went down, and she kept saying she couldn't believe something so simple tasted so good. That's the magic of fresh ingredients and a bright vinaigrette. It doesn't need to be complicated to feel special.
Making It Your Own
This salad is endlessly adaptable depending on what's in season or what you have on hand. Swap the asparagus for green beans or snap peas, or try adding roasted cherry tomatoes for a burst of sweetness. If you're not a fan of feta, goat cheese or shaved Parmesan work just as well. You can even toss in some toasted almonds or walnuts for extra crunch and richness.
Storing and Serving
The beauty of this salad is that it holds up really well in the fridge for a day or two, making it perfect for meal prep. Store the components separately if you can, especially the greens and vinaigrette, then toss everything together just before eating. If you're serving it at a gathering, you can keep it at room temperature for a couple of hours without any worry. It actually tastes better when it's not ice cold, since the flavors have a chance to meld together.
What to Serve Alongside
This salad is filling enough to stand on its own, but it also pairs beautifully with crusty bread or a simple soup if you want to round out the meal. A chilled white wine like Sauvignon Blanc complements the lemon and herbs perfectly. For a non-alcoholic option, try sparkling water with a squeeze of lemon and a sprig of mint.
- Serve with warm baguette slices brushed with olive oil and toasted until golden.
- Pair with a light soup like chilled cucumber or spring pea for a full seasonal menu.
- Offer extra lemon wedges on the side for anyone who wants an extra citrus kick.
Save This salad has become my answer to those days when I want something nourishing but don't want to spend an hour in the kitchen. It's bright, it's satisfying, and it always feels like a little celebration of the season.
Recipe FAQ
- → Can this salad be made ahead?
Yes, absolutely. Prepare all components separately and store in the refrigerator for up to 2 days. Combine and dress just before serving to maintain optimal texture and freshness.
- → What's the best way to cook farro?
Rinse farro before cooking to remove excess starch. Simmer in salted water for 20-25 minutes until tender but still slightly chewy. Avoid overcooking, which makes it mushy.
- → How do I prevent the chicken from drying out?
Cook boneless, skinless chicken breasts over medium heat for 6-7 minutes per side. Let rest for 5 minutes after cooking to redistribute juices. Don't skip this crucial step.
- → Can I use frozen vegetables instead of fresh?
Frozen asparagus and peas work well. Blanch frozen asparagus for 2-3 minutes and peas for 1-2 minutes to ensure proper texture and to stop the cooking process with ice water.
- → What are good substitutions for feta cheese?
Goat cheese crumbles add tanginess, while ricotta salata provides a firmer texture. For a creamier option, try burrata. Each offers unique flavor notes that complement spring vegetables beautifully.
- → Is this salad suitable for meal prep?
Yes, it's excellent for meal prep. Store components separately in airtight containers. Combine with dressing no more than a few hours before eating to prevent the salad from becoming soggy.