Summer in the midwest is unpredictable at best.This summer has been pretty decent so far…….and then….holy crap its hot!!!!!!! When it’s hot, the last thing I want is to heat up the kitchen, or eat anything hot….ugh! Asparagus Farro Feta Salad is a cool delicious salad…. when its too hot to cook.
Tim and I had to give up our beloved asparagus patch when we moved, but we still enjoy asparagus as much as ever. With summer heat ramping up I really don’t feel like cooking….I barely feel like eating, although I do manage…LOL
Asparagus Farro Feta Salad is cool but satisfying. Tender crisp asparagus with chickpeas, farro, and feta….covered in a light dill and red onion dressing.
The only cooking for this dish is the farro, which can be made ahead of time on the stove top or cooked quickly in a rice cooker or Insta Pot….a.k.a. pressure cooker. I still sing the praises of the Insta Pot!
Farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E. I have used farro in other recipes here at What the Forks For Dinner? Salmon Farro Salad and Farro Cauliflower Bacon Salad
both are wonderful, but they do require a little bit more in the prep and cook department.
In the recipe I call for cooking the asparagus in boiling water until tender crisp, then plunging into an ice bath to stop the cooking. This also preserves the bright green color of the asparagus.
But, if it’s too hot, and you don’t have air conditioning (my heart aches for you if this is the case) use your microwave….it will work as well.
Feta cheese adds the tang that only feta can, and sunflower seeds add a bit of crunch.
The dressing is really a light vinaigrette. I made it using my new favorite oil…avocado. It has a neutral taste for making dressing and vinaigrettes, and has a high smoke point so its perfect for frying and sautéing. Plus it is purported to be a very healthy oil.
Red onion, dill, garlic, apple cider vinegar, and a touch of sugar for sweetness makes a light tasty dressing for the Asparagus Farro Feta Salad.
Enjoy immediately, but if you happen to have leftovers…..it’s almost better the next day. All the flavors have a change to mingle and marry, giving it even more flavor.
Too hot to cook? Try Asparagus Farro Feta Salad for a light summertime lunch or dinner.
- 8 ounces asparagus
- Kosher salt
- 2 cups cooked and cooled farro
- 1 teaspoon olive oil
- 2 tablespoons roasted sunflower seeds
- 1 15.5-ounce can chickpeas, rinsed
- 2 ounces feta, crumbled
- ¼ medium red onion, finely minced
- 1 clove garlic, finely minced
- 2 teaspoon sugar
- 1 tablespoon fresh dill
- 4 tablespoons avocado oil
- 2 tablespoons apple cider vinegar
- Salt & Pepper to taste
- Shake all ingredients together in a small jar
- Cook asparagus in boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
- Cook farro according to package directions and let cool.
- Toss asparagus, farro, sunflower seeds, chickpeas, feta, and dressing in a large bowl.
- Garnish with extra, feta, dill, and sunflower seeds if desired.