Farro and Pea Salad with Mint and Lemon
This satisfying salad has all the flavors of the Mediterranean and is bursting with lemon and mint. The dressing comes from Jane Esselstyn’s No Oil Dressing Video
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 side servings 1x
- Category: salad
- Diet: Vegan
Ingredients
Scale
1 1/2 cups farro
4–6 oz Violife Feta Cheese or your favorite non dairy feta cheese
1 cup fresh mint, chopped
1 lemon for extra juice and zest
10 oz package of frozen peas
For the dressing:
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon maple syrup or a drop or two of liquid stevia
Zest and juice of a lemon
1 teaspoon kosher salt (optional)
1/2 – 1 teaspoon freshly ground black pepper
Instructions
- Cook the farro according to the package directions.
- To make the dressing mix together the balsamic vinegar, mustard, maple syrup or stevia, lemon zest and juice, salt, pepper. Taste as you go, add more salt and pepper as you desire.
- Pour the dressing over the farro. Stir well, you may not need all the dressing.
- Add the peas (they do not have to be cooked – they will cook in the heat of the farro) to combine. Allow too cool for 5 minutes or so.
- Stir in the mint and “feta cheese” if using.
- Taste and adjust the seasonings to your liking.