Ingredients
2
2 servings
- •1 ½ cups uncooked farro
- •1 english cucumber
- •salt, to taste
- •3 plum tomatoes
- •½ cup chopped scallions
- •minced fresh parsley, for garnish
- •¾ cup greek yogurt
- •½ lemon, juiced
- •2 tablespoons olive oil
- •1 teaspoon pepper
- •1 teaspoon minced fresh parsley
- •1 teaspoon minced fresh dill
Instructions
- Rinse the farro, then add it to a medium saucepan. Fill the pot with enough water to cover the farro. 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. Transfer to a large bowl and sprinkle with salt. Let sit for 15-20 minutes. Rinse the cucumbers in cold water and drain well.
- Dice the tomatoes.
- Make the dressing: 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.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 551
- Carbohydrate: 90g
- Fat: 15g
- Fiber: 15g
- Protein: 20g
- Sugar: 20g
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