Farro Tabbouleh Salad is a tasty twist on the traditional Lebanese tabbouleh salad made with bulgur. Made with Farro, parsley, cucumber, tomatoes, and lemon juice, this salad is a delicious, easy and healthy salad!

Farro Tabbouleh SAlad in a white bowl.

Farro Tabbouleh Salad features a delicious combination of ingredients with a chewy crunchy texture. You’re going to love this simple and delicious mediterranean salad!

For another simple salad, don’t miss this Italian Tomato Onion Salad. And, if you love cooking with easy side salads, be sure to try my Lemon Orzo Salad.

Why this recipe works!

The combination of flavors and textures makes this salad truly special. If you like traditional tabbouleh salad, you are going to love this hearty farro variation.

This is a simple and easy salad to make ahead of time. It’s perfect for meal prep and seems to get better as it sits in the refrigerator. It will stay fresh for up to 5 days.

I like to serve this Farro Tabbouleh Salad when I’m grilling because it seems to work well any food you serve it with. Plus, you don’t have worry about the dish spoiling if it stays out at room temperature too long.

Don’t have an ingredients, no worries! This salad is great for substitutions and works well with any fresh vegetables you have on hand.


overhead photo of ingredients need to make recipe including lemon, parsley, tomatoes, cucumber, red onion, and garlic.

To make Farro Tabbouleh Salad you need: farro, tomatoes, parsley, lemon, cucumber, red onion, olive oil, garlic, dijon mustard, kosher salt, and pepper.

  • Farro: farro is a high-protein whole grain wheat that looks similar to barley. If you can’t find farro, you can always substitute bulgur, barley, or quinoa here.
  • Parsley: parsley is a key ingredient in any tabbouleh salad. Use the standard curly parsley rather than the Italian parsley.
  • Veggies: the veggies needed in traditional tabbouleh are parsley and tomatoes. Here, I like to add and use cucumbers and red onion as well.
  • Mint: mint is also traditionally used in tabbouleh. I prefer mine without the mint, but feel free to add in half a cup of diced mint if you like it.

Read on to see how simple this recipe is!

How to Make Farro Tabbouleh Salad

The most time consuming part of making this dish is waiting for the farro to cook. You can buy farro precooked or par-cooked at some stores. Otherwise, plan on 30 minutes to cook the grain.

To start, cook the farro. Bring a large pot of salted water to boil and cook until al dente. Drain the farro and rinse with cold water to cool it off. Place it in a large bowl.

process shots showing how to make the recipe including the lemon dressing, chopped veggies, and mixing it all together.

Step 1: while the farro cooks, prepare the dressing. In a bowl, whisk together the olive oil, lemon juice, fresh garlic, dijon mustard, salt and pepper.

Step 2: place the cooled farro to a large bowl. Add in the diced cucumber, tomato, parsley, and red onion.

Step 3: pour the dressing over the salad. Use a rubber spatula to mix all of the ingredients together. Chill the salad for about an hour or serve immediately.

Step 4: serve the salad in large bowl and garnish with more chopped parsley.

Farro Tabbouleh salad in a white bowl with lemon next to it.

Farro Tabbouleh Salad holds up excellent in the fridge and can last about 5 days. Add grilled chicken, salmon, or tofu, and you have a complete meal.

Recipe Tips and FAQs

Farro Tabbouleh Salad is a great recipe to have on hand for any occasion. It’s also perfect for meal prep. Here are my tips for making the best salad every time.

  • You can find farro in the grain section of most grocery stores. Farro cooks just like pasta, in a large pot of salted boiling water. Cook until al dente, drain, and then rinse with cool water to remove some of the starches.
  • Typical tabbouleh salad includes mint. If you’re a mint fan, add about ½ cup of chopped mint along with the parsley in the salad.
  • To keep the salad from being too runny, remove the seeds from the cucumber and tomato before dicing.
  • Store in an airtight container in the refrigerator for up to five days.
What is Farro?

Farro is an ancient whole wheat grain that is high in protein and looks similar to barley but is slightly larger. It has a nutty chewy texture and is great in salads, soups, and risottos.

What can I substitute for Farro?

If you can’t find farro, a good substitute would be barley, quinoa, brown rice, spelt berries, wheat berries, or kasha.

What is tabbouleh?

Tabbouleh is a traditional Lebanese salad made with bulgur, parsley, cucumber, tomato, lemon, and olive oil. Parsley is the main ingredient in tabbouleh salad.

overhead photo of farro tabbouleh salad in a white bowl with lemons and parsley next to it.

What to serve with Tabbouleh Salad?

If you are looking for more healthy and delicious Mediterranean-style salads, be sure to check out:

Farro Tabbouleh Salad in a white bowl with lemons next to it.

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Farro Tabbouleh Salad recipe.

Farro Tabbouleh Salad

Farro Tabbouleh Salad is a healthy and delicious mediterranean-inspired salad with parsley, tomatoes, cucumbers, and a lemony dressing.
5 from 8 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Calories: 232kcal
Cost: 9


  • 1 ½ cups farro
  • 1 bunch parsley; chopped about 2 cups chopped
  • 1 long English cucumber; peeled, seeded, and diced
  • 1 cup tomatoes; seeded and diced
  • ½ cup diced red onion


  • ½ cup extra virgin olive oil
  • ½ cup lemon juice (from about 2 lemons)
  • 2 cloves garlic, minced
  • 1 tablespoon dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed black pepper


  • To cook the farro, bring a large pot of water to boil. Add the farro and boil until al dente, about 30 minutes. Drain and rinse with cool water.
  • While the farro cooks, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dijon mustard, salt and pepper.
  • In a large bowl combine the cooled farro, parsley, cucumber, tomatoes, and red onion. Pour on the prepared dressing. Toss gently to combine all of the ingredients. Serve immediately or chill for an hour to allow the flavors to develop.


  • Farro is a high protein, whole wheat grain. You can find it in the grain section of most grocery stores. Barley, quinoa, or bulgur can be substituted. 
  • You can use precooked farro or par-cooked farro, you will just need about 4 cups total of the cooked grain for this salad. 
  • If you like to add mint to your tabbouleh salad, you can add about half a cup of chopped mint along with the parsley. 
  • Store in an airtight container in the refrigerator for up to five days. 


Calories: 232kcal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 320mg | Potassium: 193mg | Fiber: 4g | Sugar: 2g | Vitamin A: 763IU | Vitamin C: 19mg | Calcium: 26mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

For a super simple make-ahead meal, try Farro Tabouli Salad with easy Make-Ahead Greek Chicken. Delicious!

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Recipe Rating


  1. 5 stars
    Oh, the salad looks so appetizing! I have never tried both tabbouleh salad and tabouli salad. They are something new for me to learn and try! 🙂

    1. 5 stars
      I’m on a salt restricted diet and I had some unsalted chicken broth that I used to cook the farro to kick up the flavor so that I didn’t have to use salt. This came out really well, even without the salt! Delicious. Bravo! Thank you!