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
Dishin & Dishes: Kale, Quinoa and Black Bean Salad
The Cultural Dish: Lemon Risotto
The Sensitive Epicure: Stir-Fried Quinoa With Chinese Vegetables
Virtually Homemade: Spring Couscous Salad With a Citrus Vinaigrette
Made By Michelle: Really Good Granola
Cooking With Elise: Mediterranean Orzo Salad
Weelicious: Mushroom Barley
Thursday Night Dinner: Quinoa Salad With Cucumbers, Tomatoes and Mint
FN Dish: Good Grains Make for Balanced Meals
Feed Me Phoebe: Millet Salad With Roasted Fennel and Tomatoes