Spiced Tilapia & Farro Salad

over Greek Yogurt

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 420 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
07 Smart Points

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.

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

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fresh
ingredients
Spiced Tilapia & Farro Salad over Greek Yogurt
Title
  • 2 Tilapia Fillets
  • ½ cup Semi-Pearled Farro
  • 1 Persian Cucumber
  • 4 oz Grape Tomatoes
  • 1 bunch Parsley
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Shallot
  • 2 Tbsps Apple Cider Vinegar
  • 2 oz Pickle Chips
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
tried-and-true
kitchen tools
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 and finely chop the shallot 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!

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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 and finely chop the shallot 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: