Description
For the Salad
1 cup farro, cooked and cooled
1/2 cup marinated artichoke hearts, chopped
1/3 cup Kalamata olives, sliced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese
1/4 cup toasted pine nuts
For the Herbed Yogurt Dressing
1/2 cup plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 tablespoon fresh dill, chopped
Salt and black pepper, to taste
Directions
In a large bowl, combine cooked farro, artichoke hearts, olives, cherry tomatoes, red onion, parsley, feta cheese, and toasted pine nuts. Toss gently.
In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, honey, Dijon mustard, garlic, dill, salt, and black pepper until smooth.
Drizzle the herbed yogurt dressing over the salad and toss to coat evenly.
Serve immediately or chill for 15 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 20 minutes, Total Time: 30 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
Begin by cooking the farro according to package instructions, then spread it on a baking sheet to cool completely. While it cools, prepare your ingredients: chop the artichoke hearts, slice the olives and red onion, halve the cherry tomatoes, chop the parsley, and toast the pine nuts in a dry pan until golden. In a large mixing bowl, combine the cooled farro with all the prepared vegetables, parsley, feta, and pine nuts.
For the dressing, add the Greek yogurt, lemon juice, olive oil, honey, Dijon mustard, minced garlic, and chopped dill to a small bowl. Whisk vigorously until the mixture is completely smooth and emulsified. Season with salt and black pepper to taste. Pour the dressing over the salad mixture and toss gently but thoroughly until every component is evenly coated.
Serving Suggestions
This hearty farro salad is versatile. Serve it as a standalone vegetarian main course for a light lunch. It also pairs beautifully as a side dish with grilled chicken, lamb, or fish. For a perfect picnic or potluck, transport the undressed salad and dressing separately, combining them just before serving to maintain the best texture. Garnish with extra fresh dill or a sprinkle of feta before presenting.
How-to Summary
Cook and cool 1 cup of farro. Combine it in a bowl with chopped marinated artichokes, sliced Kalamata olives, halved cherry tomatoes, thin red onion, fresh parsley, crumbled feta, and toasted pine nuts. Separately, whisk Greek yogurt with lemon juice, olive oil, honey, Dijon mustard, garlic, dill, salt, and pepper. Toss the dressing with the salad and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can prepare the components up to a day in advance. Store the undressed salad and dressing separately in the refrigerator. Combine within 2 hours of serving for optimal freshness.
What can I use instead of farro? Quinoa, barley, or whole wheat couscous are excellent gluten-free or alternative grain options. Adjust cooking times according to the grain you choose.
Is there a substitute for Greek yogurt in the dressing? For a dairy-free version, use a plain, unsweetened vegan yogurt. For a richer flavor, tahini thinned with a little water and lemon juice works wonderfully.
How should I store leftovers? Store any leftover dressed salad in an airtight container in the refrigerator for up to 2 days. The farro will continue to absorb the dressing, so you may want to refresh it with a squeeze of lemon juice before serving again.
Can I add protein to this salad? Absolutely. Grilled shrimp, shredded rotisserie chicken, or canned chickpeas (rinsed and drained) are fantastic additions that make the salad even more filling.
Common Mistakes to Avoid
Avoid adding the dressing to warm farro, as it will cause the salad to become soggy and the feta to melt. Ensure the grain is completely cooled first. Do not skip toasting the pine nuts; this step is crucial for unlocking their nutty flavor and adding textural contrast. Finally, be cautious with salt initially, as the feta cheese, olives, and artichoke hearts already contribute significant saltiness. Always taste after mixing before adding more.
Conclusion
This Mediterranean Farro Salad with Herbed Yogurt Dressing is a celebration of vibrant flavors and satisfying textures. It’s a nutritious, make-ahead dish that is equally suited for a quick weeknight dinner or an impressive offering at a gathering. By following the detailed steps and tips provided, you can effortlessly create a restaurant-quality salad that is sure to become a staple in your recipe collection. Enjoy the fresh, tangy, and wholesome combination in every bite.
