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!
Ingredients:
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
Salt
Pepper
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!