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Mushroom-farro Salad With Zatar Pitas & Feta Yogurt

Submitted by: | Source: my original recipe

Mushroom-Farro Salad with Zatar Pitas & Feta Yogurt
2014-04-30 Other

A delicious assortment of Mediterranean flavors in a meaty mushroom farro salad with grilled pitas and feta flavored Greek yogurt.

  • Servings: 8
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes


2 cups Cooked Farro, see note
1 cup Canned Garbanzo Beans, drained, rinsed
1 Cucumber, peeled, seeded, diced
1 cup Grape Tomatoes, halved
4 Scallions, thinly sliced
¼ cup Chopped Cilantro
¾ cup Prepared Caesar Vinaigrette Salad Dressing, divided
4 Portobello Mushrooms, stems and gills removed
Kosher Salt
Freshly Ground Pepper
4 5" Pita Breads
1 cup Greek Yogurt
¼ cup Crumbled Feta Cheese


In large bowl, toss farro, garbanzo beans, cucumber, grape tomatoes, scallions, cilantro with 1/3 cup of salad dressing. Season with 1-teaspoon salt and ¼ teaspoon pepper. Heat grill to medium. Brush both sides of mushrooms with ¼ cup of dressing. Sprinkle with 1/2 teaspoon of salt and ¼ teaspoon of pepper. Grill mushrooms, 2 minutes per side, or until tender. Transfer mushrooms to cutting surface; cut into 4 to 6 slices. Grill pitas, one minute per side. Transfer to cutting surface; cut each pita into 4 wedges. In small serving bowl, combine yogurt, feta and ¼ teaspoon of pepper; blend well. To serve: spoon farro mixture over large serving platter. Arrange mushrooms on top. Drizzle with remaining dressing. Add pitas around edge with feta yogurt.

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