tabbouleh margherita

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For the farro:
2 cups water
1/4 teaspoon salt
1/2 cup farro

For the tabbouleh:
1 packed cup minced parsley
1/4 cup basil chiffonade
1 1/2 teaspoons minced oregano
1/2 cup minced green onion
1 cup minced brown or red tomatoes, strained, juices discarded
2 tablespoons extra virgin olive oil, plus more to taste
1 tablespoon + 1 teaspoon balsamic vinegar, plus more to taste
Salt and pepper to taste


  1. Boil the farro: Bring the water and salt to a boil in a small saucepan.
  2. Once the water is boiling, add the farro and cook, uncovered, stirring occasionally, for about 16 minutes, or according to the package instructions. The farro is done when it is al dente (pleasantly chewy).
  3. Strain and then rinse the farro in lukewarm water for about 30 seconds. Drain well and add to a mixing bowl.
  4. Make the tabbouleh: Add the parsley, basil, oregano, green onions, tomatoes, olive oil, vinegar, salt, and pepper to the farro.
  5. Combine, taste it, and adjust the seasoning to taste (oil, vinegar, salt, pepper).
  6. This tabbouleh is best when served immediately, but is still very good the next day. Use a sharp knife to make sure the herbs don’t turn brown.