Farro Tabouleh Salad with Mint

Farro Tabouleh Salad with Mint

Nutty farro replaces bulgur in this herb-packed tabouleh, tossed with bright lemon and mint.

Total 1 hr 15 min Makes 6 servings Calories 245/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This grain salad leans on chewy farro to soak up a tangy lemon-olive oil dressing while heaps of parsley and mint keep it fresh and green. Diced tomato and cucumber add crunch and juiciness, making it a satisfying side for grilled meats or a light lunch on its own. It holds up well in the fridge, so it's a good make-ahead option for meal prep.

Ingredients

  • 1 cup farro, rinsed
  • 2 1/2 cups water
  • 1/2 teaspoon salt, plus more to taste
  • 1 1/2 cups fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 2 green onions, thinly sliced
  • 1 cup cherry tomatoes, diced
  • 1 English cucumber, diced
  • 1/4 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper, to taste

Method

  1. Combine the rinsed farro, water, and 1/2 teaspoon salt in a 6-quart saucepan and bring to a boil over high heat.

  2. Reduce heat to a simmer, cover, and cook until the farro is tender but still chewy, 20 to 25 minutes.

  3. Drain any excess water, spread the farro on a baking sheet, and let cool to room temperature, about 15 minutes.

  4. While the farro cools, finely chop the parsley and mint, and dice the tomatoes and cucumber.

  5. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and black pepper.

  6. In a large bowl, combine the cooled farro, parsley, mint, green onions, tomatoes, and cucumber.

  7. Pour the dressing over the salad and toss well to coat evenly. Season with additional salt to taste.

  8. Cover and refrigerate at least 30 minutes before serving to let the flavors meld.

Rate this recipe

★ 3.7 (1)

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    Farro Tabouleh Salad with Mint

    This grain salad leans on chewy farro to soak up a tangy lemon-olive oil dressing while heaps of parsley and mint keep it fresh and green. Diced tomato and cucumber add crunch and juiciness, making it a satisfying side for grilled meats or a light lunch on its own. It holds up well in the fridge, so it's a good make-ahead option for meal prep.

    1 hr 15 min 6 servings 245 cal

    Ingredients

    • 1 cup farro, rinsed
    • 2 1/2 cups water
    • 1/2 teaspoon salt, plus more to taste
    • 1 1/2 cups fresh parsley, finely chopped
    • 1/2 cup fresh mint, finely chopped
    • 2 green onions, thinly sliced
    • 1 cup cherry tomatoes, diced
    • 1 English cucumber, diced
    • 1/4 cup fresh lemon juice
    • 1/3 cup extra-virgin olive oil
    • 1 clove garlic, minced
    • 1/4 teaspoon black pepper, to taste

    Method

    1. 1

      Combine the rinsed farro, water, and 1/2 teaspoon salt in a 6-quart saucepan and bring to a boil over high heat.

    2. 2

      Reduce heat to a simmer, cover, and cook until the farro is tender but still chewy, 20 to 25 minutes.

    3. 3

      Drain any excess water, spread the farro on a baking sheet, and let cool to room temperature, about 15 minutes.

    4. 4

      While the farro cools, finely chop the parsley and mint, and dice the tomatoes and cucumber.

    5. 5

      In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and black pepper.

    6. 6

      In a large bowl, combine the cooled farro, parsley, mint, green onions, tomatoes, and cucumber.

    7. 7

      Pour the dressing over the salad and toss well to coat evenly. Season with additional salt to taste.

    8. 8

      Cover and refrigerate at least 30 minutes before serving to let the flavors meld.