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Farro Salad Tabbouleh

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PREP TIME
5 min
COOKING TIME
35 min
TOTAL TIME
220 min
SERVINGS
4 servings
Dinner
Farro Salad Tabbouleh
Ingredients
  • 3/4 cup water
  • 1/4 cup farro
  • 1 cup firmly packed fresh parsley leaves
  • 1/4 cup fresh mint
  • 1/4 cup finely chopped red onion
  • 1/2 cup finely diced tomato, seeds removed
  • 1/2 cup finely diced English cucumber
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
Instructions
1
Begin by heating the water and farro in a saucepan over high heat, stirring occasionally. Once boiling, lower the temperature to a moderate level and cover the saucepan with a lid. Continue cooking until the farro is soft and tender, taking approximately 30 minutes. Remove from heat and let it sit for a few minutes before draining the excess water.
2
Next, take the leaves of the parsley and mint and place them in the bowl of a food processor. Process the herbs until they are finely minced, releasing their flavors and oils. Transfer the chopped herbs to a separate bowl.
3
Add the cooked farro, finely chopped onion, diced tomato, sliced cucumber, olive oil, lemon juice, salt, and pepper to the bowl with the herbs. Mix everything together gently, taking care not to mash or bruise any of the ingredients.
4
Cover the bowl with a lid and refrigerate the salad for 3 to 4 hours, allowing the flavors to meld together. Serve chilled.