Peas, Pearls, Feta & Farro Salad

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The chewiness of the wheatberries (farro) works well with tender peas, charred red pearl onions and snipped herbs. From Chefs Scott Harris, Jimmy Bannos (Jr. & Sr.) and Tony Mantuano at The Purple Pig, Chicago.

Makes 4 servings


  • 2 cups cooked farro (wheatberries)
  • 2 cups blanched spring peas
  • 1/2 cup charred red pearl onions
  • 1/2 cup crumbled french feta cheese
  • 1/4 cup snipped mint
  • 2 Tbsp snipped oregano
  • 1/4 cup olive oil
  • 2 Tbsp lemon juice
  • salt and pepper to taste


Toss farro and peas with onions and herbs. Mix in lemon juice and oil. Gently mix in cheese and salt and pepper to taste.

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