Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light September 2013


Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

30 mins
30 mins
Serves 4 (serving size: about 1 1/4 cups salad, 2 tablespoons yogurt mixture, and 3 pita chips)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

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

Nutrition Facts

377 calories; fat 15.6g; saturated fat 4.7g; mono fat 6.5g; poly fat 1.5g; protein 14.5g; carbohydrates 56.2g; fiber 7.1g; cholesterol 21mg; iron 2.3mg; sodium 589mg; calcium 135mg.