Farro with olives, tomatoes, herbs and chive yogurt dressing.
Dressings
I made this tonight as a side dish with ingredients I had on hand to use up some leftover dressing and it was surprisingly delicious. The idea of combining a cultured dairy product with farro has a precedent in 101 cookbooks buttermilk farro salad (which is why I thought it would work), but all the ingredients are actually different; the only overlap is chives. The most surprising thing to me was how well the dry cured olives and tomatoes complemented the garlicky dairy. One might add a few curls of parmesan on top, but it is not really necessary.
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