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Layered Horiatiki Salad with Farro and Tzatziki

This Layered Horiatiki Salad features crisp veggies layered over a bed of tender farro and topped with a snowcap of tzatziki, feta, olives, and capers.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Servings: 6
Course: Salad
Cuisine: American, Greek
Ingredients Equipment Method

Ingredients
  

Lemon Oregano Farro
  • 1 cup uncooked farro
  • 3 cups water
  • 2 tbsp olive oil
  • 1 lemon juiced
  • 1 clove garlic
  • 1½ tsp dried oregano
  • ½ - 1 tsp crushed red pepper flakes
  • ½ tsp kosher salt
Tzatziki
  • 1½ cups full-fat Greek yogurt
  • 2 mini cucumbers shredded
  • 1 clove garlic minced
  • ¼ cup dill finely chopped
  • 1 tbsp lemon juice
  • ½ tsp salt
Layered Horiatiki Salad
  • 1 batch Lemon Oregano Farro see above
  • 6 vine-ripened cocktail tomatoes quartered
  • 1 pint grape tomatoes halved
  • 4 mini cucumbers 2 cut into ribbons, 2 cut into medallions
  • 6 mini peppers cut into rings
  • 1 head romaine lettuce washed and dried
  • ½ red onion halved and sliced
  • 1 batch Tzatziki see above
  • 200g (7 oz) feta crumbled
  • ½ cup kalamata olives
  • 2 tbsp capers
  • Fresh mint leaves and blooms to garnish

Equipment

  • Trifle dish

Method
 

For the Farro
  1. Place the farro and water in a small saucepan and place over medium-high heat. Bring to a boil and reduce to a simmer. Let cook uncovered until the farro is tender and most of the water is absorbed. This should take about 40 minutes. If the pot boils dry before the farro is tender, add more as needed. If the farro is tender before the water is fully absorbed, drain it like pasta.
  2. In a small bowl whisk to combine the olive oil, lemon juice, garlic, oregano, crushed red pepper flakes, and salt. Pour the mixture over the farro and toss to coat. Chill the farro until ready to serve.
For the Tzatziki
  1. Place the yogurt in a medium-sized bowl and set aside.
  2. Squeeze any excess moisture out of the shredded cucumber and add it to the yogurt. Add the remaining ingredients and stir to combine.
For the Salad
  1. Spoon the farro into a large trifle dish. Top the farro with the tomatoes and top the tomatoes with the cucumbers. Top the cucumbers with the peppers and top the peppers with the lettuce. Sprinkle the surface of the lettuce with the red onion.
  2. Spoon the tzatziki on top of the center of the salad. Top the tzatziki with the feta and garnish with the olives, capers, and mint leaves and blooms. Serve immediately or cover and chill until ready to serve. This salad is best enjoyed within 24 hours after it is made.