Best 5 Farro Salad With Cucumber And Yogurt Dill Dressing Recipe By Tasty Recipes
Farro salad with cucumber and yogurt dill dressing is a refreshing and flavorful summer dish that is perfect for a light lunch or dinner. The farro is a nutty and chewy grain that is cooked and then tossed with crisp cucumber, red onion, and fresh dill. The yogurt dill dressing is creamy and tangy, and it adds a delicious finishing touch to the salad. This recipe is easy to make and can be tailored to your own tastes. For example, you can add grilled chicken or salmon for protein, or you can add some crumbled feta cheese for a salty flavor. No matter how you choose to make it, this farro salad is sure to be a hit with your family and friends.
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FARRO LENTIL SALAD RECIPE BY TASTY
Here's what you need: farro, lentils, grape tomato, cucumber, yellow bell pepper, red bell pepper, fresh parsley, olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, italian seasoning, salt, pepper, fresh arugula
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the farro, lentils, tomatoes, cucumber, yellow pepper, red pepper, and parsley.
- In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper, and whisk until well-combined.
- Pour the vinaigrette over the farro salad and toss until well-combined.
- Distribute the farro salad into airtight containers with the arugula, if using. Refrigerate for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 758 calories, Carbohydrate 127 grams, Fat 20 grams, Fiber 22 grams, Protein 25 grams, Sugar 5 grams
FARRO SALAD WITH CUCUMBER AND YOGURT-DILL DRESSING RECIPE BY TASTY
Here's what you need: uncooked farro, english cucumber, salt, plum tomatoes, scallions, fresh parsley, greek yogurt, lemon, olive oil, pepper, fresh parsley, fresh dill
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 563 calories, Carbohydrate 93 grams, Fat 16 grams, Fiber 16 grams, Protein 20 grams, Sugar 21 grams
CUCUMBER, YOGURT AND DILL SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing.
- In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!
ARTICHOKE AND OLIVE FARRO SALAD
Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.
Provided by Naz Deravian
Categories dinner, lunch, grains and rice, salads and dressings, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
- Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
- Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.
CUCUMBER-DILL DRESSING
Service this dressing with our Blinis with Caviar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl. Cover with plastic wrap, and place in refrigerator until dressing is well chilled.
Tips:
- Choose the right farro: There are three main types of farro: pearled, semi-pearled, and whole grain. Pearled farro is the most common type and has the mildest flavor. Semi-pearled farro has a slightly chewier texture and a nuttier flavor. Whole grain farro has the most robust flavor and the chewiest texture.
- Cook the farro properly: Farro takes longer to cook than rice, so be sure to allow enough time. The general rule of thumb is to cook farro for 20 minutes per cup of farro.
- Use a flavorful dressing: The dressing is what really brings this salad to life. Be sure to use a dressing that has a lot of flavor, such as a vinaigrette or a yogurt-based dressing.
- Add your favorite vegetables: This salad is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as tomatoes, bell peppers, or zucchini.
- Make it a meal: This salad can be served as a main course or a side dish. If you're serving it as a main course, add some protein, such as grilled chicken or tofu.
Conclusion:
Farro salad with cucumber and yogurt-dill dressing is a delicious and healthy salad that is perfect for summer. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and refreshing salad, give this one a try.
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