Farro Tabbouleh Salad

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Farro Tabbouleh Salad Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Serves 4 (serving size: about 3/4 cup)


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1 (8.5-ounce) package precooked farro
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped green onions
1/2 cup seeded diced tomato
1/4 cup diced peeled cucumber
1/4 cup chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley


1. Prepare farro according to package directions.

2. Combine oil, vinegar, mustard, salt, and pepper in a bowl, stirring well. Add farro, green onions, tomato, cucumber, mint, and parsley to dressing in bowl; toss gently to combine.

Created date

February 2015

Nutritional Information

Calories 156
Fat 10.8 g
Satfat 1.4 g
Sodium 275 mg