Farro Tabbouleh Salad

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.

Author: Sylvia Fountaine
Yield: 4-6
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
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, chick peas

Read more at feastingathome.com

 

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