Farro Salad

This salad makes the perfect side dish for just about any meal. It goes great with chicken, fish, pork or beef. You can also use a variety of different grains, vegetables and fresh herbs. It’s a fun dish to play around with and find the perfect mix to fit you and your families tastes. Makes four servings.   

1 cup Farro (or Quinoa, Wheat Berries, Freekeh or Brown Rice)

1/2 cup Plain Yogurt or Light Sour Cream

1/4 cup Avocado or Olive Oil

1 Cucumber-peeled, seeds removed and cut into a small dice

3 Green Onions-small dice

1/4 cup favorite Fresh Herb (I prefer cilantro but parsley works great too)

Zest & juice from 1/2 of a Lemon

Salt & Pepper 

Get your grain cooking according to its package instructions. You need to cook it then give it time to cool down to room temp before mixing in the other ingredients. I like cooking it earlier in the day, then letting it sit until I’m ready to use it for dinner.

Wash and cut the cucumber, green onions, and herbs. Once your grain is cooled mix in the yogurt, oil, cucumber, onions, and herbs. Zest the lemon then squeeze the juice into the salad. Mix until everything is combined then salt & pepper to taste.

This salad can be served at room temperature or chilled. It also tastes great the next day as leftovers. Enjoy!