For Santorini Farro Salad
2 cups Cooked Farro
1/2 English Cucumber washed
1 cup Halved Grape Cherry and/or Yellow Tomatoes
2 Cooked Beets large dice
1/4 cup Thin Sliced Red Onion
1/4 cup Crumbled Feta Cheese
1 tbsp Balsamic Vinegar
1 tbsp Extra Virgin Olive Oil
Kosher Salt & Black Pepper as desired
Tzatziki Sauce see recipe below
For Tzatziki Sauce
1 1/2 cups Nonfat Greek Plain Yogurt I used Fage
1/2 cup Grated English Cucumber
2 Cloves Garlic minced
1 tsp Fresh Dill chopped
1 tsp Fresh Mint chopped
1 tsp Salt

For Santorini Farro Salad
Line a platter with the cooked farro.
In a bowl, combine the cucumbers, tomatoes, beets, onion, feta, vinegar and oil; mix well and place on top of the farro.
Serve with Tazatziki Sauce on the side.
For Tazatziki Sauce
Combine all ingredients in a bowl and mix well. Keep chilled in refrigerator until ready to use. Can be made up to two days beforehand.