Farro or Quinoa Salad with Fresh English Peas and Arugula


1 ½ cup farro or quinoa
2 cups fresh English Peas - shelled about 2 ½ pounds
1 cup Kalamata olives
1 cup English cucumber - thinly sliced
1 cup feta cheese
2-3 cups baby arugula
1/2 cup fresh mint - chopped


2 tablespoons lemon zest
1/3 cup fresh lemon juice
2/3 cup extra virgin olive oil
Pinch salt and freshly ground pepper


Rinse farro and place in medium saucepan covered with water. Bring to boil, then simmer until farro is al dente, about 20-25 minutes. Drain, rinse with cold water and transfer to large bowl. Blanch English peas in boiling water. Rinse in cold water, drain well and place with farro. Add the remaining ingredients - olives, cucumber, feta cheese, arugula and mint. Stir to combine.

Make dressing and toss with 1/2 cup initially. Add more if needed. The farro will absorb more oil as it sits, so if you’re not serving right away, check before serving and add more if needed.

After storing in refrigerator, let sit at room temperature 1/2 hour before serving and may need to add more dressing to desired taste. Serves 6-8.

Serve with:

Kunde Family Winery Chardonnay or Kunde Family Winery Chardonnay – C.S. Ridge