Farro Tabbouleh Recipe
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(11)
Ingredients
4 servings
- 4 cups cooked farro ( see notes) or sub other grains (quinoa, wild rice, wheat or rye berries)
- 1 large bunch Italian parsley, chopped, tender stems OK
- ¼ cup mint, chopped ( or basil)
- 1 english cucumber, diced
- 1 pound cherry tomatoes, cut in half (or use conventional or heirloom tomatoes, diced)
- ⅓ cup red or white onion, very finely diced
- ¼ cup olive oil
- ⅛ cup lemon juice, more to taste ( 1 extra-large lemon)
- ¾ teaspoon kosher salt, more to taste
- optional additions: feta cheese, kalamata olives, chickpeas
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Preparation
Step 1
Place cooked, cooled farro in a large bowl along with parsley, mint ( or basil) cucumber, tomatoes and onions, and give a stir.
Step 2
Drizzle with olive oil and lemon.
Step 3
Add salt a little at a time, stirring and tasting. If you cooked your farro in salted water, you may need less, if not, you may need more. If adding feta, remember this add both tang and salt, while kalamatas add salt. Get the balance between lemon and salt to your liking. Enjoy!
Step 4
Save recipe for the next time?
