Farro Salad with Yogurt Dill Dressing
Earthy farro, creamy cannellini beans and fresh veggies come together in this salad that stars a Greek yogurt dressing studded with flavorful dill.
Servings
Produce
Cucumber
2 1 Whole
Green onion
3 1.5 oz
Cherry Tomato (Organic)
6 3 oz
Lettuce mix (Organic)
4 2 oz
Parsley (Organic)
1/2 0.25 oz
Dill (Organic)
1/4 0.125 oz
Protein & more
Farro
1 0.5 cup
Cannellini beans
1 0.5 Can
Pistachios
1 0.5 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Greek Yogurt Dressing
Olive oil
2 1 tablespoon
Lemon juice
1 0.5 tablespoon
Black pepper
1/4 0.125 teaspoon
Greek Yogurt
3/4 0.375 cup
Prep ahead (optional)
a. Deseed cucumber, ¼" dice. b. Halve cherry tomatoes. c. Chop lettuce bite-sized. d. Thinly slice green onions. e. Rough chop parsley. f. Mince dill leaves.
Instructions
1
Cook the farro:
a. Heat ½ tbsp olive oil in a pot. Add the farro (rinse). Stir to coat well with oil. Toast the farro for 2 minutes.
b. Stir in 2½ cups water (1¼ cups for 2-person portion) and ¼ tsp salt. Reduce heat to medium. Cover and cook until al dente. Start checking at 18-20 minutes. Once cooked, empty into a bowl and cool for 5 minutes.
2
Meanwhile, assemble the salad and prepare the dressing:
a. In a large mixing bowl, add the cannellini beans (drain, rinse), cucumber (deseed, ¼" dice), cherry tomatoes (halve), lettuce mix (chop bite-sized) and green onions (thinly slice). Season with salt to taste and toss to coat.
b. Add the dill (mince leaves) to the Greek yogurt dressing. Whisk with a fork to combine.
3
Serve:
a. Heat a small saute pan over medium high heat. Add the pistachios. Toast for 1-2 minutes, stirring continuously. Watch closely.
b. Add the cooled farro to the salad bowl. Pour the yogurt dill dressing over and toss to coat evenly. Garnish with toasted pistachios and parsley (rough chop). Enjoy!
Chef's notes
Farro is a highly nutritious strain of emmer wheat that has the highest fiber content amongst all edible grains. It is also a good source of minerals and anti-oxidants.
This recipe has been adapted from Tasty
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA