Anti Inflammatory Farro & Artichoke Salad with Garlic-Dill Yogurt Dressing
Chewy, nutty farro meets tender artichoke hearts, juicy cherry tomatoes, and crisp cucumber in a bowl that feels genuinely satisfying without relying on anything heavy or processed. The real star is the garlic-dill yogurt dressing — bright with fresh lemon juice, fragrant with a full three tablespoons of chopped dill, and creamy enough to coat every grain without weighing the salad down. Extra-virgin olive oil shows up twice here, once in the dressing and once tossed through the vegetables, which means you're getting that good fat working throughout the whole dish. Whole grains, fresh produce, and a yogurt-based dressing are exactly the kind of building blocks that make a meal feel nourishing rather than just filling. It comes together in about 40 minutes, serves four, and actually gets better after a short rest in the fridge as the flavors settle into each other. This is the kind of recipe you'll want to keep on rotation when you're trying to eat well without feeling like you're making a sacrifice.
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Learn more →Ingredients
4 servings
For the farro
- 1 cup farro, rinsed
- 2 ½ cups water
- ½ tsp salt
For the dressing
- ½ cup plain whole-milk yogurt
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 3 tbsp fresh dill, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, diced
- ¼ cup red onion, thinly sliced
- 2 tbsp extra-virgin olive oil
- salt and pepper, to taste
For serving
- 2 tbsp fresh dill sprigs (optional)
- lemon wedges (optional)
Instructions
- 1
Combine the rinsed farro, 2½ cups water, and ½ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a gentle simmer, cover, and cook until the farro is tender with a slight chew at the center, about 25–30 minutes.
- 2
Drain any remaining water through a fine-mesh strainer, then spread the farro on a large mixing bowl or sheet pan and let it cool for 10 minutes until no longer steaming.
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