I always feel like Bubba in Forrest Gump, rattling off all the ways I love to cook with farro. The latest is Sarah Leah Chase’s Farro Tabbouleh – the perfect salad to use that peak summer produce!
Warm farro gets tossed with sherry vinegar and olive oil so it soaks up all that flavor, then cooled and mixed with cucumbers, tomatoes, red onion, and parsley. A final shower of feta brings it all together.
It’s light, fresh, and satisfying enough to be a meal on its own, or bulk it up with grilled shrimp, chicken, or steak for a perfect dinner.
Book: New England Open House Cookbook, page 285
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: crumbled feta
Pricey Ingredients: —
Hard-to-find: —
Recipe not online
