This Farro Tabbouleh recipe comes from The Grocery restaurant in Charleston. If a restaurant in Charleston is any indicator, this food is going to be delicious. The incorporation of fresh produce and ingredients ensures that all who eat this dish will feel healthy while eating a savory and delicious dish. With a two step process and only ten ingredients, don’t be surprised that something so simple can be this tasty.
2 cups farro piccolo
3 tomatoes, peeled, seeded, and minced
2-3 cucumbers, diced small
2 small spring onions or 8 scallions, minced
1 large bunch Italian parsley, minced (about 1 cup)
1 large bunch mint, minced (about 1 cup)
Zest and juice of 2 lemons
½ cup olive oil (preferably unfiltered extra virgin)
Salt and freshly ground black pepper to taste
- Cook farro in salted boiling water according to package directions, drain, and chill.
- In large bowl, combine chilled farro and rest of ingredients, and season with salt and pepper.
- Recipe by Chef Kevin Johnson of The Grocery in Charleston, South Carolina