Sugar Snap Pea & Farro Salad with Pickled Onion & Kalamata Olives

Sugar Snap Pea & Farro Salad

with Pickled Onion & Kalamata Olives

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

As American culinary tastes continue to develop and hew towards the deliciously seasonal, one particular dish has made a resurgence on menus throughout the country. Salads that feature hearty grains provide a base that’s not only healthful but also endlessly customizable. In this spring meal, we’re dressing up farro with fresh sugar snap peas and refreshing, bright mint. And to balance the nuttiness of the grain, we’re adding zesty, homemade pickled onions and briny Kalamata olives.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    525 Cals (est.)
fresh
ingredients
Sugar Snap Pea & Farro Salad with Pickled Onion & Kalamata Olives
Title
  • ¾ cup Semi-Pearled Farro
  • ½ cup Kalamata Olives
  • 1 Lemon
  • 1 Red Onion
  • ¼ lb Sugar Snap Peas
  • 1 large bunch Mint
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Sugar
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
Parmesan Cheese
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro:
1 Cook the farro:

Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook, stirring occasionally, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Using the flat side of your knife, smash the olives. Remove and discard the pits; roughly chop the olives. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Snap off and discard the sugar snap pea stems; pull off and discard the tough string that runs the length of each pod. Halve the snap peas on an angle. Pick the mint leaves off the stems; discard the stems.

Pickle the onion:
3 Pickle the onion:

While the farro continues to cook, in a medium pan, heat the onion, vinegar, sugar, a big pinch of salt and ¼ cup of water to boiling on medium-high. Cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened and the liquid is slightly reduced in volume. Transfer to a medium bowl. Carefully rinse and wipe out the pan.

Cook the sugar snap peas:
4 Cook the sugar snap peas:

While the farro continues to cook, in the pan used to pickle the onion, heat 2 teaspoons of olive oil on medium until hot. Add the snap peas and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sugar snap peas are bright green and tender. Transfer to the pot of cooked farro.

Finish the salad:
5 Finish the salad:

To the pot of cooked farro and sugar snap peas, add the olives, lemon zest, Parmesan cheese, as much of the pickled onion as you’d like (draining just before adding) and the juice of all 4 lemon wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished salad between 2 dishes. Garnish with the mint. Enjoy!

Tips from Home Chefs

Get Plans

Sugar Snap Pea & Farro Salad

Cook the farro:
Stainless Steel Strainer
1 Cook the farro:

Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook, stirring occasionally, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Using the flat side of your knife, smash the olives. Remove and discard the pits; roughly chop the olives. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Snap off and discard the sugar snap pea stems; pull off and discard the tough string that runs the length of each pod. Halve the snap peas on an angle. Pick the mint leaves off the stems; discard the stems.

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
How To: Prep Sugar Snap Peas
Pickle the onion:
3 Pickle the onion:

While the farro continues to cook, in a medium pan, heat the onion, vinegar, sugar, a big pinch of salt and ¼ cup of water to boiling on medium-high. Cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened and the liquid is slightly reduced in volume. Transfer to a medium bowl. Carefully rinse and wipe out the pan.

4 Cook the sugar snap peas:

While the farro continues to cook, in the pan used to pickle the onion, heat 2 teaspoons of olive oil on medium until hot. Add the snap peas and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sugar snap peas are bright green and tender. Transfer to the pot of cooked farro.

Cook the sugar snap peas:
Finish the salad:
5 Finish the salad:

To the pot of cooked farro and sugar snap peas, add the olives, lemon zest, Parmesan cheese, as much of the pickled onion as you’d like (draining just before adding) and the juice of all 4 lemon wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.

6 Plate your dish:

Divide the finished salad between 2 dishes. Garnish with the mint. Enjoy!

Plate your dish:
Browse Steps
1 of 6