Farro Tabbouleh with Burrata and Hummus.
{This post is sponsored by Bob’s Red Mill!}
Say hi to your new favorite meal for both spring AND summer.
You guys, it’s so crazy how the littlest things can inspire such an incredible recipe.
The weather here in Colorado has finally decided to cooperate with spring and we’ve had some seriously sunny days with temperatures in the fifties, which around here is very warm. And yes, I am so happy about it…of course there’s still snow in the forecast later this week, but I’m going to ignore that completely and just pray it does not happen.
The sun has brought on a desire for some lighter, fresher and overall brighter foods. They almost feel summery, but thankfully they’ll work for both seasons! This farro tabbouleh is a new kind of YUM. It’s loaded with so many things, I LOVE it. Typically I can find tabbouleh to be just a smidge boring unless served with multiple items, as shown on this Meze platter, but this tabbouleh is anything but boring.
I had the hardest time coming up with a name for this recipe. In the end I went the simple route for once and just called out the recipe’s highlights.
But in actuality, there is so much more happening!
First things first, let’s talk about the farro. Traditionally tabbouleh is made with barley, but I had a few bags of my favorite Bob’s Red Mill Farro sitting on the top shelf of my pantry…which got me thinking. Farro is one of my favorite grains, but yet I almost never create recipes centered around it. I decided to change that starting today.
Farro is a traditionally used in Mediterranean cooking, but it can easily be incorporated into many other dishes. If you’re new to farro, I highly recommend giving it a try. It’s hearty, chewy and has the perfect nutty flavor. I like to cook my farro just like you’d cook pasta, in a boiling pot of salted water, then drain. So super simple and a great swap in for grains like rice or even quinoa. <–okok, so have I sold you on the farro yet? Clearly I really love it!
Anyway, farro is the base for this tabbouleh, but as I mentioned, this is not a traditional tabbouleh salad, NOPE. We’re adding tons of flavor with some grilled asparagus, fresh blueberries, hummus and BURRATA.
It’s honestly so good.
The grilled asparagus and blueberries are stirred into the farro mix, and while I know the blueberries may seem a bit odd, they really add a nice burst of sweet flavor with every bite. Just trust me on this.
My favorite part about this recipe though? The hummus….ok no, the burrata. The burrata is the key here, it’s just so freaking good. My advice, grab a pita chip, dip through the hummus and the tabbouleh, and then get a little burrata on there?
PERFECTION.
It’s that delicious combo of everything together…just the best.
Also? This is great for so many different things. It can make for an easy lunch or dinner, or can even be served up as an appetizer.
Either way, just make sure you have pita chips handy for scooping. Oh, and be sure to drizzle that burrata cheese with a little olive oil and a light sprinkle of flakey sea salt<–then try to not eat the whole ball yourself. Right.
The bonus? You can make the tabbouleh ahead of time and just keep it in the fridge for an easy dinner. The longer it sits, the more flavor it will have. Just keep the tabbouleh separate from the hummus and burrata and then add those right before eating. Easy peasy.
The bottom line? You need this crazy “everything but the kitchen sink” style Tabbouleh in you life as soon as possible. It’s loaded with healthy ingredients, but also addictingly good.
Hello, do you see all that hummus…and all that burrata?!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Farro Tabbouleh with Burrata and Hummus
By halfbakedharvest
Course: Appetizer
Cuisine: Middle Eastern
Keyword: easy recipe, sharing platter
A beautiful and fresh hummus sharing plate
Ingredients
- 1 cup Bobs Red Mill Farro
- 1 bunch asparagus, ends trimmed
- 1 1/2 cups cherry tomatoes, halved
- 1 cup fresh blueberries
- 2 Persian cucumbers, sliced
- 1 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh lemon juice
- 1/4 cup roasted pistachios, shelled and roughly chopped
- 1/4 cup toasted sunflower seeds
- 1/4 cup olive oil, plus more for drizzling
- 1 garlic clove, minced or grated
- flakey sea salt and pepper
- 2 cups plain hummus
- 8 ounces burrata cheese
Instructions
-
1. Cook the farro according to package directions. Drain and add to a large bowl.
2. Meanwhile, heat your grill, grill pan, or skillet to high.
3. Drizzle the asparagus with 1 tablespoon olive oil and season with salt and pepper. Grill for 5-8 minutes, turning once or twice, until the asparagus is lightly charred and tender. Remove from the grill. Cut into 1 inch pieces.
4. To the cooked farro, add the grilled asparagus, tomatoes, blueberries, cucumbers, parsley, basil, mint, pistachios, sunflower seeds, lemon juice, remaining olive oil, garlic, and a pinch each of salt and pepper. Toss well to combine. Taste, and season with salt and pepper.
2. Spread the hummus in and even layer in a bowl or serving platter. Top with the farro mix. Break the burrata over the farro and drizzle with olive oil and a sprinkle of salt. Serve with pita chips. Enjoy!
The best flavors combos right here.
{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }
It’s only morning here, but you’ve seriously got me DROOLING! So many of my favourite things (hummus, for starters and burrata…) combined into a refreshingly new dish. Sounds like something I’m going to give a try real soon! We love dipping and scooping 😉
Oh, and farro is relatively new to me too. It can be a bit of a challenge to find ingredients like that here, as us Dutchies usually aren’t that adventurous 😉
Ah yay!! SO happy you like it Vivian. I hope you love it and you manage to find the farro (:
Hmmmm I love farro, never cooked it like this though, but it actually sounds great for dinner!!
https://bloglairdutemps.blogspot.pt
And I just learned how to pronounce farro, haha. Quinoa, that was awful, I was saying it ALL wrong. Anyhow, spring is break here too and it’s so refreshing. This meal in the backyard just hanging out for lunch. Sweet!
Thanks Ruth, hope you enjoy!
This looks so freaking delicious. How long does the farro mixture hold up in the fridge?
Hi Alyson! The salad keeps great in the fridge for 3-4 days. It actually get better as it sits! 🙂 Let me know if you have other questions. Hope you love this. Thanks!
blueberries & hummus & farro & burrata & asparagus?! my mind is BLOWN by this combination. i’d have never thought of it on my own but can’t wait to try because it sounds SO GOOD.
Ah so so happy you like it Jess!! Please let me know what you think about it!!
Sounds delicious! I never tried farro and yes, you have convinced me to!
YES!! I hope you love it Caroline!
These flavors sound amazing!!
Thank you Adrienne!
Wow what a killer amazing hummus platter! Gorgeous photos and stying as always.
Thank you as always Tori! Hope you had a great day (:
Such a GORGEOUS platter of food – so many faves included! Can’t wait to make this for my family!
I hope everyone loves it, thank you Leah!
Your genius is composition! I fell in love with you the first time I saw one of your platters. Thank you for enriching my life and my kitchen.
Awh thank you so much, i’m so happy you like everything (:
Oh my gosh, oh my gosh, oh my gosh, it’s BEAUTIFUL!!! ??? I can hardly wait to make it.
Thank you so much Kate, I hope you love it!!
Hi Kate! It’s called Fusilli col Buco Pasta. Let me know if you have other questions. Hope you love this!
I want to dig right in, always love your recipes! Such a gorgeous styled platter, stunning!
Awh, thank you so much Lauren (:
Farro is the BEST! The blueberries intrigue me in this. Lovely photo!
Ah, right!? Thanks Lindsay!!
Love tabuleh this time a year – and the dish sounds amazing
Me too!! Thanks Maja!
Love this Tieghan! Farro, I think is more popular in the UK than in the US, but still not used nearly enough! This looks amazing!
I agree! I love it!
Wow, very interesting flavor combo
Thanks Sara (:
Their farro is seriously the best! LOVE this tabbouleh w/ burrata and hummus!
Agreed, LOVE it! Thanks Jennifer!
This is another example of you whipping up foods I LOVE! Farro, burrata, and fresh nuts & veggies…YUM!!!
On the menu for next week!
YAY Hope you love it Libby, thank you!
oh my gawd, this looks incredible! Freaking love Bobs Red Mill Farro!!!!
My favorite! So happy you like it Alice!!
This looks totally amazing Tieghan! Such a great list of ingredients and looks so pretty too!
Thank you Mary Ann!! Hope you get to try it (:
This is definitely my kind of food, so delicious! And photos are gorgeous as always, Tieghan! <3
Awh, so happy you like it Lili and thank you so much (:
You had me at burrata! 😉 I just love the summery feel of this salad – I could live on this all summer long!
You have no idea! I think I could!! So happy you like it Laura (:
I love all of the colors in this dish! And farro is one of my favorite whole grains! What a combo.
So happy you like it Jennifer, thank you!
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
I think you will do amazing! Hope you love it!
I’m sure this is good, but it should not be posted in your gluten free section of recipes since farro is definitely not gluten free.
Hey Tara! Oops that is my bad.. thanks so much for catching that! I hope you love some of the recipes on my blog! ?
Thank you for the great recipe, it was fantastic!
I am so happy to hear that! Thank you!
This is my favourite salad recipe. I never would’ve thought of the flavour combinations going on in this dish, they explode in your mouth. I live in Australia and couldn’t find burrata in the supermarkets so I opted for halloumi. And usually grill zucchini and cauliflower. I also couldn’t find farro so I eat it without any grain and it’s still so filling and light.
Thank you so much Tahlia! I am so glad you enjoyed this!
Beautiful! I just bought your book! Would love to make this recipe but could you recommend a substitute for the asparagus? I LOVE it but my husband as an equally enthusiastic opposite reaction!
Hey Penny!! You can use really any veggie that you both love. I think broccoli, bell peppers, or zucchini would be awesome! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
PS. Hope you love the cookbook!
Hands down delicious! Wish I had discovered this recipe at the beginning of Summer. My local grocer was out of fresh mint and basil. I can’t wait to try the recipe with all the ingredients. The blueberries and pistachios pushed the dish over the top for me. I wasn’t crazy about the burrata, so I might save the $8 and calories next time or maybe try a different brand of burrata. I do love cheese! Thank you for sharing.
I am so glad you loved this Tracy! Thank you so much for making it!
I keep coming back to this recipe for sheer delight in its flavours and fresh simplicity. Thank you Tiegan
Thank you Mireille! xTieghan
I have made many of your recipes, but this one is by far my favorite. The one I keep coming back to again and again… Love when people raise their eyebrows when they see the blueberries – then freak out over how amazing it is once they get that explosion of flavor. Thank you!!
Wow that is so great to hear! Thank you so much Amy! xTieghan
What would you recommend as a substitute for the cheese?
Hi Charlene! I would recommend just omitting the cheese all together or using whole milk ricotta cheese or a ball of fresh mozzarella cheese. The dish is delicious either way you choose to go! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I loved the variety of flavors and textures in this! I remember loving it the first time I made it, and then tonight as I found a spare burrata cheese on my hands, I was so excited that I happened to have everything on hand I would need to make this again. It was a winner for me!
Hi Kelly! Yes, that is so great! Thank you for trying this! xTieghan
I was expecting this to be good, and it exceed expectations. This was fantastic! Don’t skip the blueberries even though they may sound strange, they were a nice addition. We ate this with garlic naan and it was fantastic! Thank you for the recipe!
So amazing to hear! Thank you Alyssa! xTieghan