Farro Tabbouleh Salad
Hearty and healthy, this salad uses farro, a less common ancient grain.

Ingredients

  • 7 cups cooked farro, cooled
  • 2 cups tomato, chopped
  • 2 cups cucumber, seeded and diced
  • 1 ⅓ cups green onion, finely chopped
  • ⅓ cup fresh mint, loosely packed and finely chopped
  • ⅓ cup Italian parsley, loosely packed and finely chopped
  • ½ cup freshly squeezed lemon juice
  • Zest of one large lemon
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • ¾ teaspoon ground black pepper

See Also:  Twice-Baked Potatoes

Instructions

  1. In a large bowl, lightly toss cooked farro, tomato, cucumber, green onion, mint and parsley.
  2. In a small bowl, whisk together lemon juice and zest, oil, salt and pepper. Pour over farro mixture and toss lightly.
  3. Serve immediately or chill first. Refrigerate leftovers in a tightly covered container.