Print

Farro Cucumber Salad With Yogurt-Dill Dressing

Prevent your screen from going dark

Makes 4 servings 1x

Time 30-40 minutes

Units Scale

Ingredients

  • 1 cup farro
  • Salt
  • 1 1/2 pounds cucumbers, sliced, chopped, or diced, and peeled, if necessary
  • 2 tablespoons fresh lemon juice, or more to taste
  • 2 tablespoons olive oil
  • 1 cup Greek yogurt
  • Pepper
  • 1/2 cup chopped scallions
  • 1/2 cup chopped fresh dill, mint, or parsley, or a combination

Instructions

1. Rinse the farro and put it in a saucepan with water to cover it by at least 2 inches. Add a large pinch of salt and cook over medium-high heat, stirring occasionally, until the farro is tender, 15 to 25 minutes from the time the water boils. Drain if necessary and let it cool a bit.

2. While the farro cooks, put the cucumber in a colander or strainer and sprinkle with about a tablespoon of salt. When the farro is cooling, rinse the cucumber in cold water and drain well.

3. Whisk the lemon juice, oil, yogurt, and a sprinkle of pepper in a large bowl until combined. Add the scallions, herbs, cucumbers, and farro. Toss, taste, and adjust the seasoning, adding more lemon if you’d like, and serve.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition