Tabbouleh Salad with Farro
1 cup pearled or semi-pearled farro, rinsed and drained
Zest & Juice of 1 medium lemon
3 tablespoons extra- virgin olive oil
Freshly ground black pepper
1 pint of cherry tomato, halved
3 Persian cucumbers, unpeeled, diced
1 cup loosely packed chopped fresh parsley
1/4 cup loosely packed chopped fresh mint leaves
1 Tablespoon chopped fresh dill
2 scallions (white and green parts), thinly sliced
Bring a large pot of salted water to a boil. Add the farro and cook according to the package directions until al dente (it should be tender but have a slight chew in the center), 10 to 30 minutes. When the farro is ready, drain well and return it to the pot off the heat. Cover and set aside to steam for 10 minutes.
While the farro is cooking and cooling, halve your cherry tomatoes, dice the cucumber, slice the scallions and chop the herbs.
Place the tomatoes and cucumbers in a bowl, and lightly sprinkle with kosher salt, and stir. Allow to rest for 10 minutes. They will release a lot of liquid.
In a large bowl, whisk together the olive oil, lemon juice & zest, a generous pinch of kosher salt, and pepper in a large bowl until combined and emulsified. Add the farro and toss to coat. Set aside for 5 minutes to cool and allow the grains to absorb some of the dressing.
Strain the tomatoes and cucumber, and add them to the farro along with the scallions and herbs. Toss to combine. Taste and season with additional kosher salt and pepper as needed.