Farro Tabbouleh Salad


gives this tabbouleh a chewy texture; arugula adds a pleasantly sharp bite. Try this salad with grilled lamb chops.

Slideshow: Delicious, Quick Side Dishes

  • Servings: 6 SIDE-DISH SERVINGS

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 2/3 cup farro (5 ounces)
  • Water
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 pound tomatoes, coarsely chopped
  • 2 large scallions, thinly sliced
  • 1 cup parsley leaves
  • 1/3 cup mint leaves
  • 1 bunch arugula (6 ounces), coarsely chopped

How to make this recipe

  1. In a medium saucepan, cover the <em>farro</em> with 2 inches of cold water and bring to a boil. Cook over high heat for 5 minutes. Turn off the heat and let the <em>farro</em> stand until plump and al dente, 45 to 60 minutes. Drain the <em>farro</em> in a colander, shaking off the excess water. Let stand until cool; shake the colander occasionally to dry the <em>farro</em>.

  2. In a large bowl, whisk the lemon juice with the olive oil and season generously with salt and pepper. Add the <em>farro</em>, tomatoes, scallions, parsley and mint and toss. Season with salt and pepper, gently fold in the arugula and serve.

Make Ahead

The farro can be prepared through Step 1 and refrigerated for up to 2 days. The finished salad can stand at room temperature for up to 30 minutes before serving.

Contributed By Published July 1999

497593 recipes/farro-tabbouleh-salad 2013-12-06T23:25:20+00:00 Grace Parisi spring|summer|dinner-party|easter|graduation-party|middle-eastern|beans-grains-and-legumes|salads|side-dishes|6|make-ahead|vegetarian july-1999,farro and tabbouleh salad,grain salad,Grace Parisi,vegan recipe,side dish,middle eastern food recipes,farro-tabbouleh-salad 497593

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5