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Prep time
10 minutes
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Serves
2-4
Author Notes
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
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Ingredients
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2
Persian cucumbers, sliced
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1 cup
Cherry tomatoes, halved
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1/4 cup
Mint, torn
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1/4 cup
Basil, torn
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3
Scallions, thinly sliced
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2 cups
Cooked farro
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1/4 cup
Almonds, toasted and chopped
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1
Can chickpeas, drained and rinsed
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1
Lemon, zest and juice
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1 teaspoon
Dijon mustard
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1
Garlic clove, smashed lightly to bruise it
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Extra virgin olive oil, to taste
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Maldon salt and pepper, to taste
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1/2 cup
Whole milk Greek yogurt
Directions
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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.
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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.
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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.
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