Mediterranean Farro Pepper Bowl (Printable)

Nutty farro tossed with roasted peppers, fresh vegetables, and tangy feta in a zesty lemon herb dressing.

# What You’ll Need:

→ Grains

01 - 1 cup farro, rinsed
02 - 2½ cups water or vegetable broth
03 - ½ teaspoon kosher salt

→ Vegetables

04 - 2 large red bell peppers
05 - 1 large yellow bell pepper
06 - 1 cup cherry tomatoes, halved
07 - 1 medium cucumber, diced
08 - ¼ small red onion, thinly sliced
09 - 2 cups baby spinach or arugula

→ Dairy

10 - ½ cup feta cheese, crumbled

→ Dressing

11 - 3 tablespoons extra virgin olive oil
12 - 1½ tablespoons fresh lemon juice
13 - 1 teaspoon red wine vinegar
14 - 1 garlic clove, minced
15 - 1 teaspoon dried oregano
16 - Kosher salt and freshly ground black pepper, to taste

→ Garnish

17 - 2 tablespoons chopped fresh parsley
18 - 2 tablespoons toasted pine nuts

# How-To Steps:

01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Quarter the red and yellow bell peppers, removing all seeds and membranes. Arrange pieces skin-side up on the prepared baking sheet. Roast for 20 to 25 minutes until the skins are blistered and charred in spots and the flesh is tender. Remove from the oven and let cool until comfortable to handle, then peel away the charred skins and slice the peppers into strips.
03 - While the peppers roast, combine the rinsed farro, water or vegetable broth, and ½ teaspoon salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce to a gentle simmer. Cover with a tight-fitting lid and cook for 20 to 25 minutes until the grains are tender yet retain a pleasant chew. Drain any excess liquid and fluff with a fork.
04 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, and dried oregano. Season with salt and freshly ground black pepper to taste. Set aside.
05 - In a large mixing bowl, combine the cooked farro, roasted pepper strips, halved cherry tomatoes, diced cucumber, sliced red onion, and baby spinach or arugula. Pour the dressing over the mixture and toss gently until everything is evenly coated.
06 - Divide the dressed grain bowl mixture among four serving bowls. Finish each portion with a generous sprinkle of crumbled feta, chopped fresh parsley, and toasted pine nuts. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between chewy farro and blistered sweet peppers will ruin plain salads for you forever.
  • It tastes even better the next day, making it the rare grain bowl that actually improves with time.
02 -
  • Do not skip peeling the roasted peppers, because those papery charred bits will ruin the silky texture you worked for.
  • Tossing the dressing with warm farro instead of cold makes the grains absorb flavor like a sponge rather than just coating the surface.
03 -
  • A pinch of sugar in the dressing rounds out the acidity without making it sweet, a trick I learned from a Greek grandmother at a hostel in Athens.
  • Letting the assembled bowl sit for ten minutes before serving transforms it from good to unforgettable, because the flavors marry and the grains soak up every last drop.

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