CHARLOTTE – As the tomato vines leave start to show that honey yellow color on the tips due to the stress of the August days, Summer is slowly coming to an end. With one of your last Summer harvests out of your garden, enjoy a flavorful whole grain tabbouleh. This is perfect for those who have grape or cherry tomatoes, onions, cucumbers, and herbs! Farro is an ancient grain that has a nutty-like flavor and a tender chew; easy to prepare and works well in chilled salads that can keep for several days. I recommend this salad with seared seafood or a grilled strip steak.
Summers End Tomato and Farro Tabbouleh Salad (Yields 4-6 servings)
Prep Time: 30 Minutes | On the Table: 1 hour
Ingredients:
4 cups cooked farro
1/3 cup chopped Italian parsley, (use the tender part of the stems too!)
¼ cup garden mint, chopped
1 garden cucumber, small diced (1/4” square)
1 pound cherry or grape tomatoes, cut in half or garden tomatoes medium diced (1/2” square)
⅓ cup red onion, fine dice
¼ cup extra virgin olive oil
1 large lemon, juiced and zested
sea salt and pepper to taste
optional additions: feta cheese, garbanzo beans, kalamata olives
Method:
Cook off the farro (see below), drain, and soak in cold water. Drain again VERY well and place in a stainless steel bowl with the parsley, mint, cucumber, and onion. Lightly drizzle the olive oil, 5 turns on the pepper mill, a pinch of sea salt, the juice from 1 lemon, and the lemon zest. With a rubber spatula, gently fold these ingredients a couple of turns. Now- add in your tomatoes and fold and turn the bowl 10 more times- be careful not to mash the tomatoes- keep them as a whole as possible. (optional-stud with feta cubes and kalamata olives). Enjoy as a center of plate salad with seared salmon or Mahi, or a nice steak!
Cooking farro is easy (don’t be afraid…)- place 6-8 cups of water in a saucepan, add salt and bring to a boil. Add in your farro and 1 small bay leaf- cook for 35-40 minutes or until tender.
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Chef Glenn is a corporate chef based in Weddington- please send any feedback to chefglenncolumnist@gmail.com
