Vegan Farro & Artichoke Salad with Garlic-Dill Yogurt Dressing

Total time1 hr

Prep time20 min

Cook time30 min

Vegan Farro & Artichoke Salad with Garlic-Dill Yogurt Dressing

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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
Forager Project Organic Unsweetened Plain Cashew & Coconut Yogurt Alternative - 24 Oz Cocojune Pure Coconut Organic Cultured Coconut Yogurt Open Nature Smooth & Creamy Dairy-Free Plain Coconut Yogurt Alternative Kite Hill Greek Style Plain Unsweetened Plant-Based Yogurt So Delicious Dairy Free Plain Coconut Milk Yogurt Cup - 5.3 Oz
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Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
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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