Farro Tabbouleh Salad is a fresh Mediterranean twist on classic tabbouleh, substituting farro for bulgur. Made with cooked farro, lots of parsley, cucumbers, tomatoes, red onion, and a bright lemon-garlic dressing, this salad is healthy, satisfying, and easy to prepare.
This Farro Tabbouleh combines chewy grains with crisp vegetables and bright herbs for a satisfying texture and flavor contrast. It’s a versatile side or light main that stores well for meal prep and improves in flavor after a few hours in the fridge.
For more simple salad inspiration, try an Italian Tomato Onion Salad or a Lemon Orzo Salad for another easy and flavorful side.
Table of Contents
Why this recipe works!
The balance of nutty farro, bright lemon, fresh parsley, and crisp vegetables makes this salad both hearty and refreshing. Using farro adds chew and protein, making the salad more filling than the traditional bulgur version while keeping the same bright tabbouleh character.
This salad is easy to make ahead: it keeps well in the refrigerator for up to five days and often tastes better after the flavors meld for an hour or more. It’s ideal for meal prep, potlucks, and barbecues because it holds up well at room temperature for a while.
Ingredient swaps are easy—use what you have on hand. Bulgur, barley, or quinoa work if farro isn’t available, and you can add or omit vegetables and herbs to suit your taste.
Ingredients
To make Farro Tabbouleh Salad you will need farro, parsley, cucumber, tomatoes, red onion, olive oil, lemon juice, garlic, Dijon mustard, kosher salt, and cracked black pepper.
- Farro: an ancient whole-grain wheat with a nutty, chewy texture. Substitute bulgur, barley, or quinoa if needed.
- Parsley: the star herb in tabbouleh. Curly parsley is traditional here, but flat-leaf parsley also works.
- Vegetables: tomatoes and parsley are classic; this version adds cucumber and red onion for extra crunch and flavor.
- Mint (optional): traditional tabbouleh often includes mint—add about ½ cup chopped if you enjoy that flavor.
Scroll down for the full ingredient list and quantities in the recipe card.
How to Make Farro Tabbouleh Salad
The longest step is cooking the farro. If you find precooked or par-cooked farro, this will speed things up; otherwise plan for about 30 minutes to cook the grain until al dente.
Start by boiling the farro in a large pot of salted water until tender but still slightly chewy. Drain and rinse with cold water to cool and stop the cooking, then transfer to a large bowl.
Step 1: While the farro cooks, whisk together the dressing: olive oil, lemon juice, minced garlic, Dijon mustard, salt, and cracked black pepper.
Step 2: Add the cooled farro to a bowl with chopped parsley, diced cucumber (peeled and seeded if preferred), seeded and diced tomatoes, and diced red onion.
Step 3: Pour the dressing over the salad and toss gently with a spatula until everything is evenly coated. Chill for about an hour if you have time to let flavors marry, or serve immediately.
Step 4: Garnish with additional chopped parsley and serve as a side or light main. Add grilled chicken, salmon, or tofu to make it a complete meal.
This salad keeps well in an airtight container in the refrigerator for up to five days, making it excellent for leftovers and meal prep.
Recipe Tips and FAQs
Here are a few tips to ensure the best texture and flavor:
- Cook farro like pasta in a large pot of salted water until al dente, then drain and rinse with cool water to remove excess starch.
- If you love mint, add ½ cup chopped mint along with the parsley for a more traditional tabbouleh taste.
- To prevent a watery salad, remove seeds from cucumbers and tomatoes before dicing.
- Store in an airtight container in the refrigerator for up to five days.
Farro is an ancient whole wheat grain with a nutty, chewy texture, high in protein and often used in salads, soups, and pilafs.
Substitutes include barley, quinoa, brown rice, spelt berries, or bulgur depending on your preference and availability.
Tabbouleh is a Lebanese herb-forward salad traditionally made with bulgur, parsley, cucumber, tomato, lemon juice, and olive oil, with parsley as the dominant ingredient.
What to serve with Tabbouleh Salad?
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Grilled Chicken Kabobs with Turmeric and Garlic
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Authentic Carne Asada Marinade
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Greek Chicken Marinade
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Honey Lime Salmon Recipe
Farro Tabbouleh pairs well with grilled meats, roasted fish, or a simple marinated tofu for a complete Mediterranean-style meal. It also works as a bright side at picnics and potlucks.
- Parsley Quinoa Chickpea Salad is a protein-packed, herb-forward variation.
- Kale Quinoa Salad adds texture and a lemony bite with nuts and dried fruit.
- Brussels Sprouts Salad is a crunchy, healthy side for holidays or weeknights.
If you enjoy this recipe, please leave a rating or comment in the recipe section. Tag the creator on social media when you try it to share your version.
Farro Tabbouleh Salad
Ingredients
- 1 ½ cups farro
- 1 bunch parsley, chopped (about 2 cups)
- 1 long English cucumber, peeled, seeded, and diced
- 1 cup tomatoes, seeded and diced
- ½ cup diced red onion
Dressing:
- ½ cup extra virgin olive oil
- ½ cup lemon juice (about 2 lemons)
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
Instructions
- Bring a large pot of water to a boil. Add farro and cook until al dente, about 30 minutes. Drain and rinse with cool water.
- While the farro cooks, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
- In a large bowl combine cooled farro, parsley, cucumber, tomatoes, and red onion. Pour dressing over the salad and toss gently to combine. Serve immediately or chill for an hour to let flavors meld.
Notes
- Farro is a whole-grain wheat with a nutty texture; barley, quinoa, or bulgur can be used as substitutes.
- If using precooked farro, you will need about 4 cups cooked grain for this salad.
- Add about ½ cup chopped mint with the parsley if you prefer a more traditional tabbouleh flavor.
- Store in an airtight container in the refrigerator for up to five days.