Summer tabouli with farro
Instructions:
- FARRO:
- 2 cups water;
- 1 cup faro;
- 2-inch sprig rosemary, or ½ teaspoon dried (optional).
- TABOULI, AND TO FINISH:
- 2 cups coarsely chopped tomatoes (¾ pound);
- 1 cup loosely packed chopped flat-leaf parsley leaves;
- ½ cup finely chopped red onion;
- ¾ teaspoon minced hot green chile (optional);
- 3 tablespoons extra-virgin olive oil;
- 2 tablespoons freshly squeezed lemon juice;
- 1 tablespoon red wine vinegar;
- ¾ teaspoon fine sea salt;
- ¼ teaspoon freshly ground black pepper.
- To prepare the farro, bring the water, farro, and rosemary to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the farro is tender but still slightly chewy, 20 to 25 minutes. Remove the rosemary sprig, drain any remaining liquid, and transfer the farro to a large serving bowl to cool.
- Once the farro has cooled, make the tabouli by adding the tomatoes, parsley, onion, and chile to the serving bowl. In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and pepper. Taste and adjust the seasoning.
- To finish, pour the dressing over the tabouli and toss to combine. Set aside for 10 minutes for the flavors to mingle, and serve.
- TO GET A HEAD START: Make the farro, as in step 1, ahead.