Gelatin Free Farro & Artichoke Salad with Garlic-Dill Yogurt Dressing
Total time1 hr
Prep time20 min
Cook time30 min
4.9(28)
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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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