Let this recipe serve as inspiration rather than edict. Use whatever fresh vegetables, grains, legumes and nuts you have on hand, toss them with a bright citrus vinaigrette and fistfuls of fresh herbs and pile it all atop a shmear of thick whole milk Greek yogurt. It’s the perfect meal to ease the transition from decadent vacation eating to everyday routine. —What We Eat Gals
Persian cucumbers, sliced
Cherry tomatoes, halved
Scallions, thinly sliced
Almonds, toasted and chopped
Can chickpeas, drained and rinsed
Lemon, zest and juice
Garlic clove, smashed lightly to bruise it
Extra virgin olive oil, to taste
Maldon salt and pepper, to taste
Whole milk Greek yogurt
In This Recipe
Make the vinaigrette: Zest and reserve the yellow gold of 1 whole lemon. Juice ½ lemon into a small bowl. Whisk in Dijon mustard and add in the lightly smashed garlic clove and a generous pinch of salt. Set aside for 5 minutes to allow the garlic to gently perfume the lemon juice. Remove garlic and whisk in olive oil to taste.
Combine the cucumbers, tomatoes, herbs, toasted almonds, farro, chickpeas and lemon zest in a large bowl, reserving a few extra herbs to top the finished salad. Dress with vinaigrette to taste, season with Maldon salt and freshly cracked pepper and toss well.
To serve, dollop and spread a spoonful of Greek yogurt into each serving bowl. Spoon the grain and vegetable salad on top. Shower with remaining herbs.