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{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?!

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!! }