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.
- 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
- 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.
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.
- 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
Keywords: Farro tabouli, tabouli with farro, farro tabouleh