I made this tonight as a side dish with ingredients I had on hand to use up some leftover dressing and it was surprisingly delicious. The idea of combining a cultured dairy product with farro has a precedent in 101 cookbooks buttermilk farro salad (which is why I thought it would work), but all the ingredients are actually different; the only overlap is chives. The most surprising thing to me was how well the dry cured olives and tomatoes complemented the garlicky dairy. One might add a few curls of parmesan on top, but it is not really necessary. —Starmade
water to cook the farro (salted to taste)
good sized ripe tomato or a good handful of cherry or grape tomatoes
black olives (I like the dry cured kind; about 4 per person)
white parts of scallions, chopped
arugula chopped fairly fine
basil and oregano or whatever fresh herbs you have on hand, also chopped fairly fine
chives plus green parts of scallions
good yogurt (if Greek is all you have, add a little milk to thin it)
For the salad, chop tomato, olives, white parts of scallions, arugula and herbs, and put in serving bowl.
For the dressing, put chives and scallion greens, yogurt, lemon juice, and garlic in blender, and blend till the chives and scallion greens are completely pureed, adding a few drops of milk if it is not liquid enough to mix well. When well pureed, add the oil in a steady stream till it emulsifies to a nice dressing like consistency in a lovely soft green color. Pour about half of it into bowl with chopped tomatoes, olives and herbs and mix well..
When all water has absorbed into the farro, let cool slightly and add to the salad (I like it a bit warm). Mix everything well. Taste for salt, and add more of the dressing if it seems like it is needed, till you like the taste. Reserve any remaining dressing for another use. Add pepper as desired. Garnish with more fresh herbs.