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This week’s edition!

Farro Tabbouleh Salad

Prepared by Chef Dorene Mills

Yield: 6-8 servings

For these hot summer days, lemon adds a nice freshness to any food, and parsley has such a bright clean flavor that it compliments the lemon nicely. This side dish can be eaten along with your favorite grilled meat, or on top of a bed of fresh lettuce from the garden for a delicious salad. I love this salad throughout the summer and it’s simple, fresh and delicious!


Pearled Farro Grain   1 cup dry

Lemon Juice ¼ cup

Olive Oil ½ cup

Cucumber, peeled, deseeded 1 cup

Fresh Curly Parsley ½ bunch

Fresh Kale 2 leaves



Method of Prep:

Follow directions to cook the Farro on the back of the package. Drain and rinse with cool water and set aside.

In a large bowl, add in lemon juice, olive oil, and cucumbers and toss till blended.

Finely chop parsley and kale and add to dressing. Toss in Farro and add salt and pepper to taste. Serve at room temperature or slightly chilled. You can substitute another grain or pasta for Farro, such as Bulgar wheat to make it a true tabbouleh, or Cous cous for a lighter version. Enjoy!

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