We use wholesome farro instead of cracked wheat in this tasty recipe for Farro Tabbouleh! Made with finely chopped cucumbers, tomatoes, fresh herbs, lemon, and olive oil, it’s healthy, delicious and vegan! Here’s our classic Tabouli Recipe!
A simple make-ahead salad that keeps for days, this Farro Tabouleh is perfect for weekday lunches, meals on-the-go or large gatherings. Made with fresh summer ingredients- vine-ripened tomatoes, cucumbers, onion and fresh herbs, then simply dressed with lemon, sea salt and olive oil- one of my all-time favorites for sure!
Nutty, toothsome farro is a delicious alternative to cracked wheat and gives the salad a bit of heft. It really doesn’t take much to feel satisfied. For added protein, add chickpeas or crumbled feta. Kalamata olives are a nice touch too.
I love the simple, clean flavors of this Farro Tabbouleh (aka Tabouli) and how energized I feel after eating this. Make this when tomatoes are at their peak and the salad will come alive. Fresh Italian parsley is my favorite here along with fresh mint leaves, but feel free to add basil or even cilantro! Little cherry tomatoes are sweet and tasty here. Use the best extra-virgin olive oil you can for added flavor and polyphenols. Lemon adds a lovely brightness.
What is farro?
Farro is an ancient whole-wheat grain containing fiber, protein, vitamins, minerals, and antioxidants. If farro is not available in your area (here it’s often found in the bulk section of our grocery stores) you can always substitute other whole grains like wheat berries or rye berries, quinoa, or of course cracked wheat (bulgur) or freekeh.
How to make Farro Tabouleh Salad
- Cook 2 cups dry farro in ample seasoned boiling water, like you would pasta, until tender. Drain and cool.
- Place cooked cooled farro in a large bowl along with chopped fresh parsley, mint leaves, diced cucumber, cherry tomatoes and diced onions, and give a good stir. Drizzle with good olive oil and fresh lemon juice.
- Add the 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. Get the balance between lemon and salt to your liking. Here lies the magic! If making this ahead for an event, taste once more time before serving and adjust the salt and lemon.
- This is a great make-ahead salad for lunches during the workweek- it keeps up to 4 days in the fridge!
Optional additions: green onions or scallions, garlic, lemon zest, capers, kalamata olives, feta, chickpeas, grilled halloumi!
Hearty and filling, yet light and refreshing. All the things I crave in a summer salad! You really can’t go wrong with fresh herbs and lemon!
This can be made ahead and is a great recipe for entertaining. Bring it to a gathering or potluck, and watch it disappear!
Serving Suggestions
This salad pairs with many things, and we like it with:
- The Best Grilled Chicken
- Easy Grilled Chicken Shawarma Recipe
- Cedar Plank Salmon
- Lebanese Chicken with 7-Spice
- Slow-Roasted Lamb Shawarma
Make this tonight and have it the rest of the week for lunch- you will loooooooove yourself for it!
On the Homefront: We are back home after spending a week at the lake without phones, computers or cell service. Truly a godsend. It’s clear to me how much we need this downtime and how rarely this happens anymore. Even in the remotest places in Asia, there was always Wi-Fi. But for one glorious week, my phone simply would not work. Time slowed. The mental activity that usually pervades my mind quieted. And for a time, it felt as if I was resting in this stillness, totally immersed in the natural world in front of me. Such a gift.
But how to remain in this stillness, here in the hustle-bustle of everyday life?
My friend MaryAnn recently shared with me that instead doing a formal meditation practice, she pauses throughout day, whether she’s washing dishes, running errands, weeding, folding laundry or cooking – to just be present with herself. I love this. So simple really. A good reminder that stillness is not found in our surroundings or environment but that it’s always here inside of us, no matter where we are. We just have to remember…
More recipes you’ll Love!
- Lentil Tabouli Salad
- Lemony Lebanese Tabouli (Tabbouleh)
- Toasted Farro with Pear, Hazelnuts and Arugula
- Kale Farro Salad with Almonds and Pomegranate
- Pickled Cherry and Farro Salad
- Farro Salad with Beets and their Tops
- Farro Bowl with Kale & Figs
- Roasted Cauliflower Kale & Farro Salad with Turmeric Dressing
- Farro Risotto with Acorn Squash
Enjoy the salad and let us know your thoughts in the comments below!
xoxo
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Farro Tabbouleh Recipe
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4-6 1x
- Category: Salad
- Method: tossed
- Cuisine: Mediterranean
- Diet: Vegan
Description
A simple & delicious recipe for Farro Tabbouleh Salad, made with finely chopped summer tomatoes, cucumbers, fresh herbs, lemon and olive oil. Vegan! This keeps well and is a great make-ahead salad for the workweek or large gatherings.
Ingredients
- 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
- 1/4 cup mint, chopped ( or basil)
- 1 english cucumber, diced
- 1 pound cherry tomatoes, cut in half (or use conventional or heirloom tomatoes, diced)
- 1/3 cup red or white onion, very finely diced
- 1/4 cup olive oil
- 1/8 cup lemon juice, more to taste ( 1 extra-large lemon)
- 3/4 teaspoon kosher salt, more to taste
- optional additions: feta cheese, kalamata olives, chickpeas
Instructions
- Place cooked, cooled farro in a large bowl along with parsley, mint ( or basil) cucumber, tomatoes and onions, and give a stir.
- Drizzle with olive oil and lemon.
- 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!
This is a great make-ahead salad for lunches during the workweek- it keeps up to 4 days.
Notes
Cook 2 cups dry farro in a large pot of salted boiling water, like you would pasta. Add a splash of vinegar and a bay leaf for flavor. Cook until tender ( 30-40 minutes) drain and cool. Yeilds about 4 cups.
Nutrition
- Serving Size: 1 cup
- Calories: 213
- Sugar: 1.6 g
- Sodium: 28.6 mg
- Fat: 7.8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 34.7 g
- Fiber: 6.5 g
- Protein: 4.6 g
- Cholesterol: 0.2 mg
Excellent!
I forgot how much I loved taboulleh…with toasted almonds. So good. I needed some for a Christmas appetizer of layered Mediterranean dip with hummus and tzaziki. I had trouble finding cracked wheat in the stores but I always have farro at home. The dip was a huge hit and I’ve been making just this recipe (with almonds) ever since.
That dip sounds so fun! So glad you liked this one.
I made this for some brilliant members of a certain British company’s documentary film team, and they asked for the recipe. I didn’t even have access to fresh parsley or mint (I used dried)! I did add feta and Kalamata olives. Served with pita bread. I’m craving it again already, and can’t wait to try adding wild rice or chickpeas, while tomatoes are in season.
Awesome to hear!
Wow, it’s a hit! Farro (my favorite grain), mixed with the veggies, oil and lemon – delish. I added a little vinegar to give it a bit of a kick.
Wow, it’s a hit! Farro (my favorite grain), mixed with the veggies, oil and lemon – delish. I added a little vinegar to give it a bit of a kick.
Perfect Wendy! 🙌
Garlic, add garlic.?
If you like Cynthia- you could add 1 clove, finely minced!
The flavors are fabulous! I toast the farro at 350 on a parchment lined cookie sheet for about 10 minutes before adding it to the boiling water. After draining, I spread on same parchment lined cookie sheet to cool. I find spreading it out prevents it from sticking together and getting gummy.
What a great tip Ann!
So fresh, refreshing, healthy and delicious!! Thank you so much.
So glad you enjoyed Kim!
I made this salad earlier in the week for myself and my husband to enjoy for mid-week lunches. We both love the flavor and how nutritious it is!
Glad yo enjoyed it!
Glad you enjoyed it!
It wasawesome
Fantastic!!!
I’m so glad I found your vegan salad recipes. This salad was simple to make and full of flavor. My son was having a ribs and chicken wing party. One of his friends girlfriend is vegan and I wanted something nice for her to eat. Turns out even the boys loved it!
Sylvia,
You have amazing recipes and the best ever peanut sauce! I made your fish taco, Buddha Bowl and Thai noodle salad with peanut sauce. Your instruction are so clear and well written. It is so fun to try new recipes that are amazing! I feel like I really am serving my family outstanding recipes . I can’t wait to try these recipes on my friends. I look forward to trying more of your recipes. Thank you so much for sharing your recipes.
Awwwww, thanks Lynn, Im so glad you are enjoying the recipes. Appreciate your kind words!
Once again I am not dussapointed with more of the fabulous luschious meals you offer. I can hardly wait for the next days selection
Thank you again.