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.