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90% would make again

Farro Salad With Cucumber And Yogurt-Dill Dressing

by Merle O'Neal


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 (50 g), chopped
  • 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

Nutrition Info

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    Calories 518
    Fat 15g
    Carbs 84g
    Fiber 15g
    Sugar 16g
    Protein 18g

Estimated values based on one serving size.


  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!