Farro Salad With Greek Yogurt
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Since I discovered farro a few years ago, it's become a weekly lunch staple. Because it's easy to prepare and can be made in large batches, I normally make a full bag of farro at the beginning of the week so I can take it to work for lunch every day. This week I decided to use something other than olive oil in my go-to farro salad, so I picked up Greek yogurt. To complete the Mediterranean-inspired taste, I also shopped for cucumbers, lemons, garlic, dill and feta cheese.
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With just seven ingredients, I was able to make filling lunch salad.
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This nutty grain is often compared to brown rice. I actually find it heartier than brown rice and as it cooks until al dente, farro can hold its own against other ingredients.
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Use a mandoline to thinly slice cucumbers.
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Chop the cucumbers and garlic and prep your lemon for squeezing.
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After the farro cooks at a boil for about 15 minutes, it can be drained and cooled.
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Mix in Greek yogurt, cucumbers, dill, garlic, lemon juice and feta. This salad is so versatile you can add in tomatoes, zucchini or any other mix-in you're in the mood for.
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