Farro Salad With Greek Yogurt

By: Cameron Curtis
Related To:

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.

With just seven ingredients, I was able to make filling lunch salad.

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.

Use a mandoline to thinly slice cucumbers.

Chop the cucumbers and garlic and prep your lemon for squeezing.

After the farro cooks at a boil for about 15 minutes, it can be drained and cooled.

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.

More Farro Recipes
More Grain Recipes From Family & Friends:

Jeanette's Healthy Living: Chinese Shrimp Fried Rice

The Cultural Dish: Lemon Risotto
Made By Michelle: Really Good Granola
Cooking With Elise: Mediterranean Orzo Salad
Weelicious: Mushroom Barley

Next Up

Meatless Monday: Caprese Di Farro

This Meatless Monday, try a pasta-salad alternative made with whole-grain farro, mozzarella, tomatoes and basil.

Meatless Monday: Whole-Wheat Spaghetti With Swiss Chard and Pecorino Cheese

The easiest way to eat more greens: saute them in garlic and oil and serve them over pasta.

Meatless Monday: Penne With Roasted Tomatoes

Go meat-free today with Ellie Krieger's hearty tomato and white bean pasta dish.

Meatless Monday: Veggie Garbage Bread

Garbage bread is way less trashy than the name implies -- fill store-bought pizza dough with cheese and your favorite veggies.

Meatless Monday: Pasta with Winter Squash and Tomatoes

Make Mark Bittman's savory fall pasta dish: ziti with butternut squash and tomato sauce, for Meatless Monday.

Meatless Monday: Frittata With Asparagus, Tomato and Fontina

Need to clean out the fridge or get a quick meal on the table? Frittata's your answer.

On TV

Unique Eats

7am | 6c

Unique Eats

7:30am | 6:30c

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats: Reloaded

5:30pm | 4:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c
What's Hot
What's Hot

The Best Thing I Ever Ate

Sundays 10|9c

So Much Pretty Food Here