Farro and freekeh: Cook grains according to manufacturer's directions on package. To yield 2 cups of cooked grains for this recipe, you will need about ⅔ cup of uncooked grains. Manufacturers vary in how much water they will tell you to use for cooking, as some companies expect all the water will be absorbed during cooking, while other companies have you drain off the excess water after cooking. In our tests, we found that it worked to cook ⅔ cup of either grain in 2 cups of water, draining the excess water after cooking.
Brown sugar: Different brands of vanilla Greek yogurt vary significantly in the amount of sugar they contain and how sweet or tart they taste, which can cause variances in how much brown sugar you'll want to add to this recipe. We find that ¼ cup of brown sugar in this recipe is a good middle ground, but you can certainly adjust that slightly according to your tastes and how sweet or tart your vanilla Greek yogurt is.
Make-ahead tips: To make this salad even easier to throw together, you can cook the grains, and also mix up the dressing ingredients, a day or two ahead of time. Cover both and refrigerate separately until finishing the recipe. Also, as we noted in the post, this salad keeps beautifully in the refrigerator for several days. The dates will become a bit less prominent and meld with the sauce to make it more caramel-y, but either freshly made or refrigerated ahead of time, it's delicious and vibrant.