Farro With Olives, Tomatoes, Herbs And Chive Yogurt Dressing.

• 1 cup farro
• 1.5 cups water to cook the farro (salted to taste)
• 1 good sized ripe tomato or a good handful of cherry or grape tomatoes
• 1 handful black olives (I like the dry cured kind; about 4 per person)
• 3-6 white parts of scallions, chopped
• 1 handful arugula chopped fairly fine
• 1 handful basil and oregano or whatever fresh herbs you have on hand, also chopped fairly fine
• 1 handful chives plus green parts of scallions
• 1/2 cup good yogurt (if Greek is all you have, add a little milk to thin it)
• 1 meyer lemon, juiced to make about 3 tbsp
• 1 large clove garlic, pressed
• 3 tablespoons olive oil

1. Set farro to boil in the salted water.
2. For the salad, chop tomato, olives, white parts of scallions, arugula and herbs, and put in serving bowl.
3. 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..
4. 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.

farro, water, tomato, handful black olives, scallions, handful arugula, handful basil, handful chives, good yogurt, lemon, clove garlic, olive oil

Taken from food52.com/recipes/35132-farro-with-olives-tomatoes-herbs-and-chive-yogurt-dressing (may not work)