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.
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.
Once boiling, reduce the heat to medium, cover, and cook for 25 minutes until the farro is tender
While the farro cooks, seed, and chop the cucumber. Add it to a large bowl and sprinkle with salt.
Let sit for 15 to 20 minutes. Rinse the cucumbers in cold water and drain well.
Dice the tomatoes.
Add the yogurt, lemon juice, oil, pepper, parsley, and dill to a large bowl, and stir to combine.
Add the farro, cucumbers, tomatoes, and scallions to the bowl with the dressing, and toss to coat.
Sprinkle with parsley.
- 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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