Farro Tabbouleh Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Farro tabbouleh is a grain salad made with farro, fresh herbs, vegetables, and a lemon-olive oil dressing. It's nutritious, flavorful, and keeps well in the refrigerator—perfect for meal prep or bringing to gatherings. The dish has a light, fresh taste with herbaceous notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups cooked farro ( see notes) or sub other grains (quinoa, wild rice, wheat or rye berries)
- 1 large bunch Italian parsley, chopped, tender stems OK
- ¼ cup mint, chopped ( or basil)
- 1 english cucumber, diced
- 1 pound cherry tomatoes, cut in half (or use conventional or heirloom tomatoes, diced)
- ⅓ cup red or white onion, very finely diced
- ¼ cup olive oil
- ⅛ cup lemon juice, more to taste ( 1 extra-large lemon)
- ¾ teaspoon kosher salt, more to taste
- optional additions: feta cheese, kalamata olives, chickpeas
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 339mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 988mg
- Calcium
- 122mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 339MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.