Snap Pea and Farro Salad

How to Make Snap Pea and Farro Salad

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By: Rachel

Bright, fresh, and unreasonably addictive, this Snap Pea and Farro Salad exudes springtime flavor. Tender, chewy farro forms a hearty base for crisp-sweet snap peas, while a bright lemon dressing brings everything to life with acidic tang. Parmigiano-Reggiano adds a salty, savory element. Quick-pickled onions cut through the richness with just the right pop of acidity, and fresh mint adds that perfect herbal note. This simple grain salad is easy enough for a weekday lunch, yet layered and vibrant enough to hold its own on a spring or summer table.

A Perfect Make-Ahead Salad for Busy Weeks

This Snap Pea and Farro Salad is one of those rare dishes that actually tastes better the next day. Cooked farro holds its texture beautifully even after sitting in the fridge. It continues to absorb the flavorful dressing as the flavors meld. You can prep it on a Sunday and enjoy it throughout the week without it turning soggy or dull.

An important note: fresh mint wilts quickly, so I just add it to each serving as I go. If I’m taking it to work, I just bring a sprig of mint and add it in right before I eat.

The Case for Grain Salads in Everyday Cooking

Grain salads like this snap pea and farro salad sit in that sweet spot between convenience and real nourishment. They are structured enough to feel like a composed dish, but flexible enough to absorb whatever you have on hand. Unlike leafy salads that wilt quickly, grain-based salads hold their integrity for days, improving as the flavors continue to marry. They are a practical choice for anyone trying to eat well without cooking from scratch every time. It’s a format that rewards a little batch cooking with a lot of payoff.

Serving Ideas for Spring and Summer Tables

Snap Pea and Farro Salad is the kind of salad that belongs on a sunny table, served alongside grilled vegetables, fishm or roasted chicken. It travels well, making it ideal for outdoor gatherings where you want something that feels fresh yet substantial. It’s a bright, satisfying dish that fits effortlessly into warmer-weather eating.

I like to serve it alongside lamb—either lamb chops or a grilled leg of lamb. It also goes perfectly with chicken with spring vegetables. For a bright seasonal dessert, try these sweet biscuits with blueberries that carry the flavor of lemon throughout the meal.

What to Drink with Snap Pea and Farro Salad

Our friends at Violet Wine & Spirits are always ready with wine recommendations, and Olivia suggests bright, herbaceous whites below. This Ginger-Lime Spritzer mocktail is also delicious with the farro salad—make it as is, or add some gin to make it a cocktail.

Snap Pea and Farro Salad

5 from 2 votes

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Meal Type Salad, Side Dish

Equipment

• Cutting board
• Chef's Knife

Ingredients

  

• 1 cup (180g) pearled farro rinsed
• 1 ½ cups (170g) sugar snap peas tipped and stemmed
• 1 ½ cups (225g) English peas shelled
• Zest and juice from 1 medium lemon
• 2 tablespoons olive oil
• 2 cups (60g) pea shoots
• Leaves from 4 sprigs fresh mint
• ½ cup (80g) pickled red onion
• 1 cup (60g) Parmigiano-Reggiano cheese grated

Step by Step Instructions

 

Step 1

• If you do not have pickled onions, they are easy to make!

  Place the sliced onion in a glass container, and sprinkle with salt and sugar. Add the vinegar, and pour the hot water over the onions. If desired, add whole garlic cloves and/or peppercorns. Serve after 30 minutes, or store in an airtight container in the refrigerator for up to a week.
  

Step 2

• Boil the farro in salted water until tender, 20-25 minutes. Drain and fluff with a fork.

Step 3

• While the farro cooks, start a second pot of boiling water and have a bowl of ice water at the ready. Add the snap peas and English peas to the boiling water and cook for 1-2 minutes or until bright green and slightly tender.

  Immediately drain and shock in the ice water.

Step 4

• Prepare the vinaigrette: whisk together the lemon and zest, and drizzle in the olive oil while whisking. Season with a pinch of salt and taste to correct seasoning.
  

Step 5

• Drain the sugar snap peas and English peas.

  In a large bowl, combine the cooled farro, the drained peas, peas shoots, mint, and pickled red onion.
  

Step 6

• Dress with the vinaigrette, and stir to combine. Add the cheese, stir again to combine, and serve.