Smoked Salmon, Farro and Goat Cheese Salad

This salad comes together quickly if you've cooked the farro ahead of time. And, not only is it delicious, it's hearty enough to be a meal on its own.
Course Main Course, Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people


  • 1/4 cup sour cream or plain yogurt
  • 3 ounces soft goat cheese divided
  • juice of 1 Meyer lemon
  • 1 teaspoon milk or more
  • 2 green onions finely chopped
  • salt and freshly ground black pepper
  • 5 ounces mixed baby greens
  • 1/2 head radicchio coarsely chopped
  • 5 ounces smoked salmon broken up into bite-size pieces
  • 1/4 cup toasted walnuts coarsely chopped
  • 1/2 cup cooked farro


  • To make the dressing: Whisk together sour cream or yogurt, 1 ounce of the goat cheese and lemon juice. Whisk in milk, one teaspoon at a time, until dressing reaches the consistency you're after. Whisk in green onions and season to taste with salt and pepper. Set aside.
  • On a large serving platter, scatter mixed baby greens and radicchio in an even layer. Sprinkle smoked salmon, walnuts, farro and remaining goat cheese evenly over the top. Drizzle with dressing and serve.


Note that cooking time does not include time to cook farro.