This is my new favorite go-to side dish for entertaining. It makes a huge bowl of tabbouleh that goes great with almost any menu. The farro adds a nice nutty flavor and whole grain texture to the dish.
Ingredients
1cupfarro, boiled and rinsed
1cupdiced tomatoes
1shallot, minced
½cucumber, peeled, seeded, diced
1cupred leaf lettuce, chopped
½cupfresh parsley, chopped
¼cupfresh mint, chopped
2scallions, chopped
½cupolive oil
1lemon, juice only
Salt and pepper, to taste
Instructions
Cook farro according to instructions. I usually rinse mine well with cold water, boil for about 30 minutes until tender, and then drain and rinse a second time with cold water to stop the cooking.
Meanwhile, take your time dicing the vegetables (shallot, cucumber, tomatoes) and the herbs and greens.
Toss everything together in a big bowl and fold in the farro last. Drizzle with olive oil and lemon juice and stir to combine. Season well with salt and pepper.
Serve tabbouleh at room temperature or chill and serve later (will keep well for 2-3 days in the fridge but starts to break down after that).