Mediterranean Roasted Pepper Farro Bowl (Printable)
Wholesome farro with roasted peppers, tomatoes, cucumber, olives and feta, finished with lemon-oregano vinaigrette.
# What You’ll Need:
→ Grains
01 - 1 cup farro
02 - 2 ½ cups water
03 - ½ teaspoon kosher salt
→ Roasted Peppers
04 - 2 large red bell peppers
05 - 1 tablespoon olive oil
06 - Pinch of kosher salt and freshly ground black pepper
→ Vegetables
07 - 1 cup cherry tomatoes, halved
08 - 1 small cucumber, diced
09 - ¼ small red onion, thinly sliced
10 - ½ cup Kalamata olives, pitted and halved
11 - ¼ cup fresh flat-leaf parsley, chopped
→ Cheese
12 - ¾ cup feta cheese, crumbled
→ Lemon-Herb Vinaigrette
13 - 3 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 teaspoon dried oregano
16 - 1 small garlic clove, minced
17 - ½ teaspoon Dijon mustard
18 - Kosher salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Quarter the bell peppers, removing all seeds and membranes. Toss with olive oil, a pinch of salt, and black pepper. Arrange in a single layer on the prepared baking sheet and roast for 20–25 minutes until the skins blister and the edges caramelize. Let cool to the touch, then slice into strips.
03 - Rinse farro under cold running water. Combine with water and ½ teaspoon salt in a medium saucepan. Bring to a rolling boil, reduce heat to low, cover partially, and simmer for 20–25 minutes until grains are tender yet retain a pleasant chew. Drain any remaining liquid and let cool slightly.
04 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, and Dijon mustard until emulsified. Season with salt and pepper to taste.
05 - In a large mixing bowl, combine the cooked farro, roasted pepper strips, halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and chopped parsley. Drizzle the vinaigrette over the top and toss gently until everything is evenly coated.
06 - Divide the dressed farro mixture among four serving bowls. Scatter crumbled feta generously over each bowl.
07 - Serve immediately at room temperature, or cover and refrigerate for up to 2 days for a chilled preparation.
# Expert Advice:
01 -
- The contrast of warm nutty farro against crisp raw vegetables is the kind of texture party that keeps every bite interesting.
- That lemon herb vinaigrette pulls every single ingredient together like a good friend who makes everyone at a dinner party shine.
02 -
- Drain the farro well after cooking because any leftover water will turn your dressing into a puddle at the bottom of the bowl.
- Let the peppers cool before slicing or they will fall apart into mushy pieces instead of lovely strips.
03 -
- Toasting the farro in a dry pan for two minutes before boiling adds a deep nutty flavor that makes people ask what your secret is.
- A tiny pinch of sugar in the dressing rounds out the lemon acidity and makes every flavor taste more complete without anyone knowing why.