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
Keep Reading

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: Autumn Rice Salad

Quick-cooking rice makes this Autumn Rice Salad a speedy weeknight dinner.

Meatless Monday: New Macaroni Salad

Make a mayo-free macaroni salad with a dressing made with Greek yogurt and feta cheese.

Meatless Monday: Pasta Salad With Green Onion Dressing

Roger Mooking's pasta salad is anything but ordinary. It's made with a creamy green onion dressing and topped with crispy toasted coconut.

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: Oktoberfest Feast

Celebrate Oktoberfest vegetarian style with Cooking Channel's Roasted White Asparagus with Sauerkraut Hollandaise and Toasted Pumpernickel Breadcrumbs.

On TV

So Much Pretty Food Here