Spiced Tilapia & Farro Salad over Greek Yogurt

Spiced Tilapia & Farro Salad

over Greek Yogurt

Group Created with Sketch. 25 min 7 SmartPoints®
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 420 Cals/serving
  • View All
    Nutrition Label
    Download

A vibrant trio of fresh, juicy tomatoes, crisp cucumber, and aromatic shallot marinated with apple cider vinegar lends bright, varied flavors and textures to our hearty farro salad, which is the perfect accompaniment to bold, Southern-spiced tilapia. It all comes together over a cooling, creamy layer of tangy Greek yogurt.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
Spiced Tilapia & Farro Salad over Greek Yogurt
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

Prepare the ingredients & marinate the vegetables:
2 Prepare the ingredients & marinate the vegetables:

While the farro cooks, wash and dry the fresh produce. Roughly chop the parsley leaves and stems. Roughly chop the pickle chips. Halve the cucumber lengthwise, then thinly slice crosswise. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Halve the tomatoes. Combine in a large bowl; add the vinegar. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the fish:
3 Cook the fish:

While the vegetables marinate, pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat. 

Finish & serve your dish:
4 Finish & serve your dish:

Season the yogurt with salt and pepper. To the bowl of marinated vegetables, add the cooked farro, half the chopped parsley, and 1 teaspoon of olive oil; season with salt and pepper. Stir to combine. Divide the seasoned yogurt between two dishes; spread into an even layer. Top with the finished farro and cooked fish. Top the fish with the chopped pickle chips. Garnish with the remaining chopped parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

2 Prepare the ingredients & marinate the vegetables:

While the farro cooks, wash and dry the fresh produce. Roughly chop the parsley leaves and stems. Roughly chop the pickle chips. Halve the cucumber lengthwise, then thinly slice crosswise. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Halve the tomatoes. Combine in a large bowl; add the vinegar. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients & marinate the vegetables:
Cook the fish:
3 Cook the fish:

While the vegetables marinate, pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat. 

4 Finish & serve your dish:

Season the yogurt with salt and pepper. To the bowl of marinated vegetables, add the cooked farro, half the chopped parsley, and 1 teaspoon of olive oil; season with salt and pepper. Stir to combine. Divide the seasoned yogurt between two dishes; spread into an even layer. Top with the finished farro and cooked fish. Top the fish with the chopped pickle chips. Garnish with the remaining chopped parsley. Enjoy!

Finish & serve your dish: