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Summer Tabouli with Farro

Aggie's Kitchen
  • minutes
  • Serves

INGREDIENTS

3/4 lb

coarsely chopped tomatoes

1 cup

Flat-leaf parsley, loosely packed leaves

3/4 tsp

Green chile, hot

1/2 cup

Red onion

2

inch Rosemary, spring

2 tbsp

Lemon juice, freshly squeezed

1 cup

Farro

1/4 tsp

Pepper, freshly ground

1/4 tsp

Sea salt, fine

3 tbsp

Olive oil, extra-virgin

1 tbsp

Red wine vinegar

2 cups

Water