Bulgur is swapped out for farro in this light salad. This serves two main dishes or four side dishes. Allow the flavors to meld for 3 to 4 hours before serving for the finest flavor.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup water
- ¼ cup farro
- 1 cup firmly packed fresh parsley leaves
- ¼ cup fresh mint
- ¼ cup finely chopped red onion
- ½ cup finely diced tomato, seeds removed
- ½ cup finely diced English cucumber
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool.
- Combine parsley and mint in the bowl of a food processor; process until finely chopped. Transfer to a bowl. Add farro, onion, tomato, cucumber, olive oil, lemon juice, salt, and pepper; toss lightly. Refrigerate for 3 to 4 hours before serving.
Reviews
So simple; yet so delicious! Light as a feather on the palate and very refreshing and crisp. Great cold or hot.
Changed cucumber to celery using leaves and stalks and added a jalapeno I had in the fridge. Awesome flavor, also upped the garlic and emulsified it in food processor with lemon and oil to make dressing.