Full recipe below, send it to a friend you want to make this with!
By: Tasty, Merle O’Neal
Ingredients (for 2 servings)
1 ½ cups uncooked farro(255 g)
1 english cucumber, seeded and chopped
salt, to taste
3 plum tomatoes
½ cup scallions(50 g), chopped
fresh parsley, minced, for garnish
¾ cup greek yogurt(215 g)
½ lemon, juiced
2 tablespoons olive oil
1 teaspoon pepper
1 teaspoon fresh parsley, minced
1 teaspoon fresh dill, minced
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 15-20 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.
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