Farro Tabbouleh Recipe
A simple and delicious recipe for Farro Tabbouleh Salad, made with finely chopped summer tomatoes, cucumbers, fresh herbs, lemon and olive oil. Vegan! This keeps well and is a great make-ahead salad for the workweek or large gatherings.
How to Make the Best Farro Tabbouleh
Farro tabbouleh takes the classic Middle Eastern salad and gives it a wholesome, hearty twist. By swapping out traditional bulgur for nutty, chewy farro, you get a grain salad that’s substantial enough to serve as a light meal on its own while still delivering all the fresh, vibrant flavors you love about tabbouleh.
This Mediterranean-inspired salad is bursting with fresh herbs, juicy tomatoes, and crisp cucumber, all dressed in a simple lemon and olive oil vinaigrette. The combination of textures—from the tender farro to the crunchy vegetables—makes every bite interesting. Plus, it’s completely vegan and packed with fiber and protein.
What makes this recipe truly special is how well it keeps. Make a big batch on Sunday, and you’ll have a delicious, healthy lunch ready to go for the entire week. It’s also perfect for potlucks and summer gatherings since it holds up beautifully at room temperature and the flavors only get better as it sits.
Farro Tabbouleh
A simple and delicious recipe for Farro Tabbouleh Salad, made with finely chopped summer tomatoes, cucumbers, fresh herbs, lemon and olive oil. Vegan! This keeps well and is a great make-ahead salad for the workweek or large gatherings.
Ingredients
Main Ingredients
Dressing
Optional Additions
Instructions
Assembly
- Place cooked, cooled farro in a large bowl along with parsley, mint (or basil), cucumber, tomatoes and onions, and give a stir.
- Drizzle with olive oil and lemon.
- Add salt a little at a time, stirring and tasting. If you cooked your farro in salted water, you may need less, if not, you may need more. If adding feta, remember this adds both tang and salt, while kalamatas add salt. Get the balance between lemon and salt to your liking. Enjoy!
Notes
- To cook farro: use a ratio of 1 cup dry farro to 3 cups water. Bring to a boil, reduce heat and simmer for 25-30 minutes until tender. Drain any excess water and let cool.
- This salad keeps well in the refrigerator for up to 5 days, making it perfect for meal prep.
- For a more traditional tabbouleh, use bulgur wheat instead of farro.
