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Farro Salad With Cucumber And Yogurt-Dill Dressing

by Merle O'Neal

Inspired by naturallyella.com

Ingredients

for 2 servings

  • 1 ½ cups
    uncooked farro (255 g)
  • 1 english cucumber, seeded and chopped
  • salt, to taste
  • 3 plum tomatoes
  • ½ cup
    scallions, chopped (50 g)
  • fresh parsley, minced, for garnish

Yogurt-Dill Dressing

  • ¾ cup
    greek yogurt (215 g)
  • ½ lemon, juiced
  • 2 tablespoons
    olive oil
  • 1 teaspoon
    pepper
  • 1 teaspoon
    fresh parsley, minced
  • 1 teaspoon
    fresh dill, minced
    Calories 518
    Fat 15g
    Carbs 84g
    Fiber 15g
    Sugar 16g
    Protein 18g

Estimated values based on one serving size.

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Preparation

  1. Rinse the farro and add it to a medium saucepan. Add water until the farro is covered. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover, and cook for 25 minutes, until the farro is tender
  2. While the farro cooks, seed and chop the cucumber. Add it to a large bowl and sprinkle with salt. Let sit for 15-20 minutes. Rinse the cucumbers in cold water and drain well.
  3. Dice the tomatoes.
  4. Make the dressing: Add the yogurt, lemon juice, oil, pepper, parsley, and dill to a large bowl and stir to combine.
  5. Add the farro, cucumbers, tomatoes, and scallions to the bowl with the dressing and toss to coat. Sprinkle with parsley.
  6. Enjoy!
 

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