Farro Salad with Creamy Feta

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Farro Salad with Creamy FetaRecipe
Photo: Johnny Autry; Styling: Cindy Barr
Good news, whole-grain shoppers! Precooked farro is popping up in both the grain aisle and the frozen-foods section of many supermarkets. Alternatively, you can cook up a batch of unpearled farro in about 45 minutes--it keeps, refrigerated, for up to 1 week and freezes beautifully.
Serves 4 (serving size: about 1 1/4 cups salad, 2 tablespoons yogurt mixture, and 3 pita chips)


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2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped green onions
2 teaspoons chopped fresh oregano
1/4 teaspoon black pepper
2 1/2 cups precooked whole-grain farro
1 cup chopped tomato
1 cup cucumber, peeled and thinly sliced
1 cup organic canned chickpeas, rinsed and drained
1 cup chopped fresh flat-leaf parsley
1/2 teaspoon kosher salt
1 (6-inch) whole-wheat pita
Cooking spray
1/8 teaspoon paprika
1/4 cup 2% reduced-fat Greek yogurt
2 tablespoons water
2 ounces 1/3-less-fat cream cheese, softened (about 1/4 cup)
1.5 ounces feta cheese, crumbled (about 1/3 cup)


Hands-on: 30 Minutes
Total: 30 Minutes

1. Preheat oven to 350°.

2. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add farro; toss gently to combine.

3. Combine tomato and next 4 ingredients (through salt) in a medium bowl. Let stand 10 minutes. Add tomato mixture to farro mixture; toss gently to combine.

4. Split pita into 2 rounds; cut each round into 6 wedges. Lightly coat pita with cooking spray; sprinkle with paprika. Arrange pita wedges on a baking sheet; bake at 350° for 15 minutes or until crisp.

5. Combine yogurt, 2 tablespoons water, cream cheese, and feta, stirring with a whisk. Serve with farro salad and pita chips.

Created date

July 2013

Nutritional Information

Calories 377
Fat 15.6 g
Satfat 4.7 g
Monofat 6.5 g
Polyfat 1.5 g
Protein 14.5 g
Carbohydrate 56.2 g
Fiber 7.1 g
Cholesterol 21 mg
Iron 2.3 mg
Sodium 589 mg
Calcium 135 mg