Name: Farro Salad
Ingredients: 1 Cup rinsed farro; 3 Cup water; 1 Cup halved red cherry tomatoes; 1 Cup halved yellow cherry tomatoes; ½ Cup shaved fennel; 1 Cup baby arugula; 1 Cup young swiss chard; ½ Cup pea tendrils; ½ Cup small diced red onion; ¼ Cup chopped curly parsley; 1 ½ Teaspoon kosher salt (divided); 1 Teaspoon freshly ground black pepper; Juice of ¼ lemon; 1 Tablespoon extra-virgin olive oil; 1 Cup Chobani® Whole Milk Plain Greek Yogurt; 4 Cup grain salad; 1 Tablespoon extra-virgin olive oil; ½ Teaspoon kosher salt; ½ Teaspoon freshly ground black pepper

Farro is an ancient grain with a nutty taste and a pleasantly, chewy texture. Cooked in water, cooled, then mixed with fresh, seasonal veggies, finished with a dollop of creamy Chobani® Whole Milk Plain Greek Yogurt on the side.

Grain salad

 rinsed farro

 water

 halved red cherry tomatoes

 halved yellow cherry tomatoes

 shaved fennel

 baby arugula

 young swiss chard

pea tendrils

small diced red onion

 chopped curly parsley

kosher salt (divided)

 freshly ground black pepper

Juice of ¼ lemon 

extra-virgin olive oil

Assembly

Chobani® Whole Milk Plain Greek Yogurt

 grain salad

 extra-virgin olive oil

 kosher salt

freshly ground black pepper

In a medium pot over medium heat, combine farro, water, and ½ teaspoon salt. Simmer on low for 30 minutes or until tender. Spread farro in a single layer on a baking sheet and refrigerate until chilled.

In a medium bowl, combine the chilled farro with remaining salad ingredients. Season with remaining salt and pepper and dress with lemon juice and olive oil.

Assemble

Place a ¼ cup of yogurt on one side of each of 4 plates. Use the back of a spoon to spread the dollop across the plate. Season each plate with olive oil, salt, and pepper.

Evenly portion salad on top of the yogurt and serve immediately.

Farro Salad

#EAE8E1