Close-up of Farro Tabbouleh with Feta, as seen on Barefoot Contessa: Back to the Basics, Season 15.
Recipe courtesy of Ina Garten

Farro Tabbouleh with Feta

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 8 to 10 servings



  1. Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
  2. Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl. 
  3. In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.