Farro Tabbouleh Salad

Name: Farro Tabbouleh Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 2 bunches of Italian parsley (leaves finely chopped); 1/2 english cucumber (diced); 1 cup diced tomato (about 3 large roma tomatoes); 6 green onions (white and green parts finely chopped); 1/4 cup fresh mint (finely chopped); 1/2 cup semi-pearled farro (cooked according to the package); 1 lemon (juiced); 1/4 cup extra virgin olive oil; 2 garlic cloves (minced); 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 teaspoon sumac (optional)

This farro tabbouleh salad takes everything you love about classic Lebanese tabbouleh and makes it heartier with nutty, chewy farro. Fresh parsley, mint, tomato and cucumber come together in a bright lemon garlic vinaigrette that gets better as it sits.

Prep10 min
Cook10 min
Total20 min
Makes6 servings
Calories118

Ingredients

6 servings

For the salad:

2 bunches of Italian parsley (leaves finely chopped)
1/2 english cucumber (diced)
1 cup diced tomato (about 3 large roma tomatoes)
6 green onions (white and green parts finely chopped)
1/4 cup fresh mint (finely chopped)
1/2 cup semi-pearled farro (cooked according to the package)

For the dressing:

1 lemon (juiced)
1/4 cup extra virgin olive oil
2 garlic cloves (minced)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon sumac (optional)

Method

1
Cook the farro in salted water or broth according to package directions until al dente, about 25-30 minutes. Drain, spread onto a sheet pan to cool completely.
2
While farro cools, salt the diced tomatoes and cucumber lightly and let sit in a colander for 10 minutes. Pat dry.
3
Finely chop parsley and mint. This step matters, the herbs should be chopped fine enough that every bite has herb in it.
4
Whisk together olive oil, garlic, lemon juice, salt, pepper, and sumac (if using).
5
Add cooled farro to a large bowl. Add parsley, cucumber,tomatoes, green onions and mint. Toss to combine.
6
Pour dressing over and toss well. Taste and adjust salt and lemon.
7
Optional: Let rest 20-30 minutes before serving for best flavor.

Notes

Resting Time: Do not skip the 20-30 minute rest before serving. The farro absorbs the dressing, the flavors meld, and the salad goes from good to really good. If you have time, an hour is even better. Farro: Use semi-pearled farro for the best texture in this salad. It cooks faster than whole farro and stays chewy without getting tough. Spread it on a sheet pan to cool completely before mixing or it will wilt the herbs. Storage: Store in an airtight container in the refrigerator for up to 4 days. The farro holds its texture well, which is one of the reasons it is great for meal prep. Dressing on the side: If you are bringing this to a gathering, pack the dressing separately and toss right before serving. Make ahead: You can fully assemble this salad a day ahead. The flavor actually improves overnight. If making more than a day ahead, keep the feta and herbs separate and mix them in before serving to keep everything fresh-looking. Sumac: The sumac in the dressing is optional but worth trying. It adds a subtle citrusy tang that layers well with the lemon and is a classic Lebanese pantry spice.

Per serving

Carbs9 g
Protein1 g
Fat9 g
Fiber2 g

Also filed under

Mediterranean Salads

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