Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
(Tabbouleh Salad)
3 cups cooked farro
1 cup halved cherry or grape tomatoes*
2 cups chopped English cucumber
¼ + ⅛ cup sliced green onions
1 cup Italian parsley, chopped
3 tbsp fresh mint, finely chopped
½ cup extra virgin olive oil
2 tbsp fresh lemon juice
2 tsp capers
1 cup shelled (roasted and salted) pistachios
2 cups baby arugula (+more for plating)
Salt and pepper to taste
(Whipped Feta)
2 (5.3 oz) containers of plain Greek yogurt (5% or 2%)*
8 oz block full-fat feta cheese
3 tbsp fresh lemon juice
¼ cup + 1 tbsp extra virgin olive oil
2 tsp honey
Pinch of salt
(Serving)
Naan, pita bread, pita chips, olive oil, hummus*
Directions
(Whipped Feta)
In a food processor add the block of feta (break up into large chunks), Greek yogurt, honey, and lemon juice and pulse until it starts to come together. Then, with the food processor on low speed, drizzle the olive oil in. Scrape down the sides and turn the speed to high until smooth. Salt to taste and set in the fridge*.
(Tabbouleh Salad)
In a large bowl add the farro, tomatoes, cucumber, green onions, parsley, mint, capers, pistachios, and the arugula; toss together. Next, in a small bowl add the olive oil, lemon juice, and about ½ tsp kosher salt, whisk until the oil blends with the juice. Pour the dressing over the salad and toss to combine, salt and pepper to taste.
To serve-Spread hummus on a large serving platter (I like to top mine with paprika and olive oil). Then spoon the salad around the hummus with a large dollop of the whipped feta (I like to add a little extra arugula right on the platter under the salad). Serve with buttered warm naan bread, grilled pita, or pita chips.
*I like to make my cucumbers and tomatoes roughly the same size, so you may have to quarter them depending on their size.
*5% will make a richer, slightly thicker whipped feta whereas the 2% will be a little thinner. I like to make my whipped feta a few hours before serving; it will thicken a little as it sits in the fridge.
*Use your favorite store-bought or homemade hummus. I enjoy the traditional hummus for this recipe but if you have a favorite flavored hummus, give it a try.
*Chicken Shawarma or grilled shrimp would be a great protein to serve alongside.