I threw together this simple and light tabbouleh salad to bring with me for a weekend at my boyfriend’s lake house. His mom is super thoughtful and is always pulling recipes she thinks I would like or “sound like me.” This is one of them!
We enjoyed this tabbouleh salad for lunch while sitting on the deck admiring the perfect day. It was great as a light salad for lunch, but would also work wonderfully as a side dish. White wine vinegar, dijon mustard and lemon juice give it a refreshing taste and pair perfectly with the abundant parsley and mint. It’s also a perfect use for your summer-fresh tomatoes and cucumbers!
I decided to go with farro instead of quinoa because I wanted a bigger grain for a heartier bite. If you’re new to this ancient grain I highly recommend it! Farro has Italian origins and is the perfect way to amp up a salad, stew, soup, or even breakfast. It has a chewier, al dente consistency and contains 7 grams of protein and in a 1/2 cup serving. It also packs in 5 grams of fiber! I’m always looking for new, healthy ingredients to add to my arsenal of nutrient packed options. Being able to constantly change it up makes eating nutritiously fun and simple too.
If this recipe is your first time trying farro – it won’t disappoint! Eat in the sunshine for ultimate enjoyment!
Original Recipe: The Front Burner – Chef Central
– Ingredients –
1 cup dry farro
1 cup mint
1/2 – 2 cups flat leaf parsley
1/2 cup olive oil
1/2 cup white wine vinegar
1/2 cup lemon juice
1 tbsp dijon mustard
3 cloves of garlic
1 tsp sea salt
1 tsp black pepper
– Recipe –
1. Cook the farro in water according to package instructions and allow time to cool. Seed and dice the tomatoes. Peel, seed and dice the cucumbers.
2. Chop the scallions into small ring-like pieces. Use both the green and white portion. Also give the mint and parsley a good chop.
3. Prepare the dressing by simply mixing the olive oil, white wine vinegar, lemon juice, dijon, garlic, sea salt, and pepper together with a whisk.
4. Combine all prepared ingredients and pour the dressing over it. Dress the salad before putting it in the refrigerator to cool. The farro and vegetables will soak up the dressing and make it extra flavorful!