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.
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
I made this today for lunch and it is delicious! It takes a little bit of prep time, especially if you have to cook the farro, but once you're done, you have lunch for four days. I left off the pitas and just mixed it in with the sauce and it makes a terrific salad. I have never tried farro before but this will go into the rotation.
I made this salad on a Monday night to have ready for Tuesday's lunch. Unfortunately I walked out of the apartment and forgot my pita chips, but it was still so, so good and flavorful! I really like farro and the fresh oregano makes such a difference in the overall flavor. The only swaps I made were that I used little cherry tomatoes instead of large ones since that's what I had on hand already leftover from another recipe the week before aaand I used Meyer lemon for the juice since it's bitterness is more forgiving than regular lemon. Everything about this salad was perfect for a weekday office lunch. Will absolutely be making it again and again.
I didn't make the pita chips (probably a mistake), but served the salad on flat breads from Trader Joe's to make sandwiches. Salad tasted fine, but neither my husband nor I are huge fans of farro. Probably won't make again just because there's so many options out there, and it doesn't make the cut for a regular rotation.
I really liked this salad. I burned a few of the pita chips but the yogurt mixture has a great flavor. It was hard to save the pita chips for lunch the next day. I wanted to keep eating them. It makes a great lunch the next day. As a matter of fact, the salad tastes better the next day so I may make it and let it refrigerate overnight before serving next time.
I think this is a good, solid recipe, in that you could vary it with different proteins (chicken, shrimp, tofu, etc) so you won't get tired of the same old thing. I did not make the pita chips and instead took about half of the feta, cream cheese and yogurt mixture and added it to the salad...the olive oil and lemon juice dressing just wasn't doing it for me. Next time, I might cut the cukes into chunks and add more veggies! Definitely will make again, perhaps with barley, quinoa, or bulgur!
I'm giving three stars in keeping with the star descriptions - it's certainly a good, solid recipe, but I don't know if I'd serve it for a special occasion. Still, it's very fresh and satisfying - the creamy feta and homemade pita chips (which I'll be doing again and again) really elevate the dish. My boyfriend is terrified of meatless meals, so I served his with some rotisserie chicken, but it's a filling, stand-alone vegetarian dish.
My family loved this even though they had never heard of farro. They key was really fresh tomatoes and cucs from the farmer's market. I had never made pita chips before, but I was surprised to see how easy it was and how good they were. The whole combination was yummy.
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