Mediterranean Farro Pepper Bowl (Printable)
Nutty farro, roasted peppers, and crisp veggies topped with herb yogurt in a wholesome Mediterranean bowl.
# What You’ll Need:
→ Grains
01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Vegetables
04 - 2 large red bell peppers, cored and quartered
05 - 1 yellow bell pepper, cored and quartered
06 - 1 small cucumber, diced
07 - 1 cup cherry tomatoes, halved
08 - 1/4 small red onion, thinly sliced
09 - 1/4 cup Kalamata olives, pitted and halved
→ Herb Yogurt Sauce
10 - 1 cup plain Greek yogurt
11 - 2 tablespoons fresh dill, chopped
12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon fresh mint, chopped
14 - 1 tablespoon fresh lemon juice
15 - 1 garlic clove, minced
16 - 1/2 teaspoon kosher salt
17 - 1/4 teaspoon black pepper
→ Garnishes
18 - 1/4 cup crumbled feta cheese
19 - 2 tablespoons extra-virgin olive oil
20 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the bell pepper quarters on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt. Roast for 20 to 25 minutes, turning once halfway through, until the peppers are softened and lightly charred. Remove from the oven, let cool slightly, then slice into strips.
03 - While the peppers roast, rinse the farro under cold running water. Combine the farro, 3 cups of water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25 to 30 minutes until the grains are tender. Drain any remaining liquid and fluff with a fork.
04 - In a small mixing bowl, combine the Greek yogurt, chopped dill, parsley, mint, lemon juice, minced garlic, salt, and black pepper. Stir until well blended, then cover and refrigerate until ready to serve.
05 - In a large bowl, combine the cooked farro, roasted pepper strips, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives. Drizzle with the remaining olive oil and toss gently to combine.
06 - Divide the farro mixture evenly among four bowls. Top each with a generous spoonful of herb yogurt sauce and a sprinkle of crumbled feta cheese. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The herb yogurt alone is worth making this recipe, and you will want to put it on everything from roasted potatoes to grilled flatbread.
- Farro has a chewy, satisfying bite that makes this bowl feel like a real meal rather than a sad lunch salad.
02 -
- If you rush the farro and undercook it, the grains will be gritty and chalky in the center, so taste a few before you drain.
- Letting the herb yogurt sit for at least 15 minutes in the refrigerator transforms it from good to the kind of sauce people ask about.
03 -
- Char the peppers under the broiler for the last two minutes if your oven runs cool, because that deep blistered spot is where all the concentrated sweetness lives.
- A pinch of smoked paprika folded into the herb yogurt gives the whole bowl a subtle campfire depth that makes people close their eyes when they take the first bite.