This cool Summer Tabouli with Farro is a great way to change up the traditional Middle Eastern salad. Fresh vegetables, herbs, and nutty farro are all mixed together in a lemon and olive oil dressing that makes it taste great. This is great for hot summer days!
Ingredients: 1 cup farro. 2 cups water. 1 1/2 cups cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup red onion, finely chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.
Instructions: Rinse the farro under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 25-30 minutes or until the farro is tender. Drain any excess water and let it cool. In a large mixing bowl, combine the cooked farro, cherry tomatoes, cucumber, red onion, parsley, and mint. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine. Adjust the seasoning to taste. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve the Summer Tabouli with Farro as a refreshing side dish or a light meal. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
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