Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: about 1 1/4 cups salad, 2 tablespoons yogurt mixture, and 3 pita chips)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 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.

Step 5

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

Ratings & Reviews

TexasMonica's Review

ahatfield
September 16, 2013
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.

Awesome for weekday work-lunch rotation

missjamye
June 10, 2015
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.

illinicheme's Review

lynn770
September 14, 2014
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.

sm4murphy's Review

TexasMonica
May 12, 2014
Made this exactly as the recipe states, it was very good. Don't skip the creamy feta dressing! This was my first time eating farro, I'll definitely be cooking it again.

lynn770's Review

SarahSz
October 29, 2013
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.

Clarebh's Review

Clarebh
October 21, 2013
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!

ahatfield's Review

sm4murphy
September 04, 2013
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.

SarahSz's Review

illinicheme
August 22, 2013
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.