Tabbouleh, a traditional Middle Eastern salad, inspired this salad recipe that’s the ideal light dish for a summer picnic or backyard potluck. To make it vegan, leave out the feta or use a dairy-free cheese alternative.
Makes: About 7 cups
Prep Time: 20 minutes
Cook Time: 15 to 30 minutes
Total Time: 35 to 50 minutes
Ingredients
1 ½ cups uncooked farro
1 cup diced English cucumber
3 Roma tomatoes, seeded and diced
½ cup diced red onion
1 cup loosely packed fresh parsley leaves, finely chopped
1-2 tablespoons finely chopped fresh mint
½ cup feta cheese crumbles
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon salt
¼ teaspoon ground black pepper
Instructions
Cook farro according to package directions. Drain and let farro cool to room temperature. You can rinse the farro with cold water to quickly cool it, if needed.
While the farro cooks, chop vegetables and herbs and prepare the dressing. Whisk together the olive oil, lemon juice, garlic, salt and black pepper and set aside.
Place the cooled farro in a serving bowl along with the chopped cucumber, tomatoes, red onion, parsley, mint, and feta. Pour the dressing over the mixture and toss to evenly combine. Taste and adjust seasoning if necessary. Serve at room temperature or refrigerate until ready to serve.
Nutrition Information
For 1 cup
Calories: 250
Fat: 9 grams
Saturated Fat: Less than 1 gram
Cholesterol: 9 milligrams
Sodium: 523 milligrams
Carbohydrate: 34 grams
Fiber: 2.5 grams
Sugar: 2 grams
Added Sugar: 0 grams
Protein: 8 grams
