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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.

Farro Tabbouleh with Burrata and Hummus | @hbharvest

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.

Farro Tabbouleh with Burrata and Hummus | @hbharvest

Farro Tabbouleh with Burrata and Hummus | @hbharvest

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!

Farro Tabbouleh with Burrata and Hummus | @hbharvest

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?


It’s that delicious combo of everything together…just the best.

Farro Tabbouleh with Burrata and Hummus | @hbharvest

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?!

Farro Tabbouleh with Burrata and Hummus | @hbharvest

Farro Tabbouleh with Burrata and Hummus

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories Per Serving: 824 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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!
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Farro Tabbouleh with Burrata and Hummus | @hbharvest

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!! :) }

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  1. 5 stars
    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!!

  2. 5 stars
    I keep coming back to this recipe for sheer delight in its flavours and fresh simplicity. Thank you Tiegan

  3. 5 stars
    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.

  4. 5 stars
    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!

    1. 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!

  5. 5 stars
    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.

  6. 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.

  7. This looks amazing! I will definately give it a try!
    I hope I will manage as I am not a great cook!

  8. I love all of the colors in this dish! And farro is one of my favorite whole grains! What a combo.

  9. You had me at burrata! 😉 I just love the summery feel of this salad – I could live on this all summer long!

  10. This is definitely my kind of food, so delicious! And photos are gorgeous as always, Tieghan! <3

  11. This looks totally amazing Tieghan! Such a great list of ingredients and looks so pretty too!

  12. This is another example of you whipping up foods I LOVE! Farro, burrata, and fresh nuts & veggies…YUM!!!

    On the menu for next week!