Farro Salad With Cucumber And Yogurt-Dill Dressing
featured in 30 Days 30 Salads
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
Inspired by naturallyella.com
Ingredients
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.
Preparation
- 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
- 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.
- Dice the tomatoes.
- Make the dressing: Add the yogurt, lemon juice, oil, pepper, parsley, and dill to a large bowl and stir to combine.
- Add the farro, cucumbers, tomatoes, and scallions to the bowl with the dressing and toss to coat. Sprinkle with parsley.
- Enjoy!
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Inspired by naturallyella.com