I’m a big fan of parsley and not only as a pretty green garnish on a plate. I love recipes where you can really taste it. So the traditional Mediterranean salad, tabbouleh, is a favorite of mine. Here, I sub in farro – a yummy, chewy ancient grain – for bulgur wheat. I love me some bulgur, especially because it’s so quick and easy to prepare, but I had cooked farro on hand. Either will work in this recipe.
If you want to add more protein, this salad is amazing with cooked shrimp or hard boiled egg mixed in.
This recipe is my spin on one I found 15 years ago in the cookbook “Cooking for Two: 120 Recipes for Every Day and Those Special Nights.” The book is a good reference for when I’m trying to scale down a recipe. It has lots of ingenious hacks for making smaller quantities with full flavor (think a small pan of eggplant parmesan or a cookie recipe that makes eight cookies instead of two dozen.)
Farro Tabbouleh with Feta and Dill
serves 4 (as a generous side)
- 2 medium tomatoes, chopped
- 5-6 oil-packed sundried tomatoes, diced
- 2 green onions
- 1/3 c. parsley, finely chopped
- 1/4 c. dill, finely chopped (or 2 T. dried dill)
- 6-8 mint leaves, finely chopped
- 1/2 c. feta cheese, cubed
- 1-2 T. olive oil (start with less, add more if needed)
- Juice of 1/2 lemon (~2 T.)
- 1/2 salt
- 1 c. cooked farro
Assemble all ingredients, except the farro, in a bowl. Mix together and set aside for 15 minutes to allow the flavors to meld and for the whole mix to get juicy. After resting, add the farro to the rest of the ingredients and toss everything together. You can serve immediately or let the mixture stand for 30 minutes then serve at room temperature. Makes delicious leftovers.