Cucumber And Yogurt Farro Salad Recipe

Cucumber And Yogurt Farro Salad Recipe

How To Make Cucumber And Yogurt Farro Salad

Have a spoonful of this delicious farro salad tossed in a creamy and zesty yogurt-dill dressing together with cucumber, plum tomatoes, and scallions.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • cupsfarro,uncooked
  • 1English cucumber,seeded, chopped
  • salt,to taste
  • 3plum tomatoes
  • ½cupscallions,chopped
  • fresh parsley,minced, to garnish

For Yogurt-Dill Dressing:

  • ¾cupGreek yogurt
  • ½lemon,juiced
  • 2tbspolive oil
  • 1tsppepper
  • 1tspfresh parsley,minced
  • 1tspfresh dill,minced


  1. Rinse the farro and add it to a medium saucepan. Add water until the farro is covered. Bring to a boil over medium-high heat.

  2. Once boiling, reduce the heat to medium, cover, and cook for 25 minutes until the farro is tender

  3. While the farro cooks, seed, and chop the cucumber. Add it to a large bowl and sprinkle with salt.

  4. Let sit for 15 to 20 minutes. Rinse the cucumbers in cold water and drain well.

  5. Dice the tomatoes.

Yogurt-Dill Dressing:

  1. Add the yogurt, lemon juice, oil, pepper, parsley, and dill to a large bowl, and stir to combine.

To Assemble:

  1. Add the farro, cucumbers, tomatoes, and scallions to the bowl with the dressing, and toss to coat.

  2. Sprinkle with parsley.

  3. Enjoy!


  • Calories: 711.75kcal
  • Fat: 22.93g
  • Saturated Fat: 6.08g
  • Monounsaturated Fat: 10.50g
  • Polyunsaturated Fat: 3.24g
  • Carbohydrates: 108.74g
  • Fiber: 17.45g
  • Sugar: 18.43g
  • Protein: 29.64g
  • Cholesterol: 14.36mg
  • Sodium: 1261.66mg
  • Calcium: 178.15mg
  • Potassium: 1090.55mg
  • Iron: 7.53mg
  • Vitamin A: 85.23µg
  • Vitamin C: 37.39mg
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