Farro Tabbouleh Salad

Farro

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

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Ingredients

  • 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





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