Farro Tabbouleh

Yields
Serves 6-8

Recipe by Chef Kevin Johnson of The Grocery in Charleston, South Carolina

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.

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