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Farro Salad With Cucumber And Yogurt-Dill Dressing

Say hello to this refreshing Farro Salad with Cucumber and Yogurt Dill Dressing! It's a delightful mix of chewy farro, crisp cucumbers, and a tangy yogurt dressing that'll have your taste buds dancing.

Tasty Team
90% would make again


for 2 servings

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

Yogurt-Dill Dressing

  • ¾ cup greek yogurt (215 g)
  • ½ lemon, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon pepper
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced fresh dill

Nutrition Info

  • Calories 551
  • Fat 15g
  • Carbs 90g
  • Fiber 15g
  • Sugar 20g
  • Protein 20g

Estimated values based on one serving size.


  1. Rinse the farro, then add it to a medium saucepan. Fill the pot with enough water to cover the farro. 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. Transfer 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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