Mediterranean Herb Farro Bowl

The first time I made this farro bowl, I had just come home from the farmers market with an overwhelming haul of summer vegetables. Everything was so vibrant that I couldnt bear to cook anything down, so I just started chopping and tossing things into bowls. My roommate walked in, took one look at the colorful assembly, and said shed eat whatever that was every single day.

Last summer I served this at a rooftop dinner party when it was too hot to turn on the oven. My friend Sarah, who swears she hates grain bowls, went back for thirds. The combination of chewy farro and crisp vegetables with those tangy olives just works somehow.

Ingredients

• 1 cup farro, rinsed: Farro has this incredible chewy texture that holds up beautifully against all the fresh vegetables
• 3 cups water: The farro will absorb most of this as it simmers
• 1/2 teaspoon sea salt: Just enough to season the grains from within
• 1 cup mixed olives, pitted: I love using a mix of kalamata and green olives for variety
• 2 tablespoons extra virgin olive oil: Use the good stuff here since its not being cooked
• 1 teaspoon lemon zest: This brightens up the olives in the most surprising way
• 1 teaspoon fresh thyme leaves: Woody herbs like thyme stand up to the olives bold flavor
• 1 teaspoon fresh oregano, chopped: Dried works in a pinch but fresh is worth seeking out
• 1 small garlic clove, thinly sliced: Thin slices mellow out as they marinate
• Pinch of crushed red pepper flakes: Just a whisper of heat to wake everything up
• 1 cup cherry tomatoes, halved: When theyre in season, use multiple colors
• 1 cucumber, diced: English or Persian cucumbers stay crunchy longer
• 1/2 red onion, thinly sliced: Soak the slices in cold water for 10 minutes if raw onion is too sharp
• 1/2 cup roasted red peppers, sliced: Jarred work perfectly here
• 2 cups baby spinach or arugula: Arugula adds a nice peppery bite
• 3 tablespoons extra virgin olive oil: The base of the dressing
• 2 tablespoons fresh lemon juice: Bright and acidic enough to cut through the richness
• 1 tablespoon red wine vinegar: Adds that Mediterranean tang
• 1 teaspoon Dijon mustard: The secret to getting the dressing to emulsify properly
• 1 teaspoon honey: Balances all the acid without making it sweet
• Salt and black pepper: Season generously since farro is naturally quite bland
• 1/4 cup fresh parsley, chopped: Flat leaf has better flavor than curly
• 1/4 cup fresh basil, torn: Tearing by hand releases more oils than chopping
• 1/4 cup crumbled feta cheese: Totally optional but adds a nice salty creamy element
• 2 tablespoons toasted pine nuts: Listen for the sizzling sound when theyre perfectly toasted

Instructions

Cook the farro:

Combine the rinsed farro, water, and salt in a medium saucepan over high heat. Let it come to a rolling boil, then drop the heat to maintain a gentle simmer for 25 to 30 minutes until the grains are tender but still have some chew. Drain any remaining water and spread the farro on a baking sheet to cool slightly while you prep everything else.

Marinate the olives:

In a small bowl, toss together the olives, olive oil, lemon zest, thyme, oregano, sliced garlic, and red pepper flakes until everything is well coated. Let this sit at room temperature for at least 15 minutes, but honestly the longer it sits the better it gets.

Prepare the dressing:

Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, and honey in a small jar until the mixture thickens and turns cloudy. Season generously with salt and plenty of black pepper, then give it one last whisk before using.

Assemble the bowl:

Divide the cooled farro among four bowls, then arrange handfuls of spinach or arugula, tomatoes, cucumber, onion, and roasted peppers on top in sections. Spoon the marinated olives and their oil over everything.

Finish and serve:

Drizzle each bowl with the dressing, then scatter the fresh parsley and torn basil over the top. Add crumbled feta and toasted pine nuts if youre using them, and serve right away.

Save

This bowl became my go to work lunch last fall. Id make a big batch on Sunday and suddenly Monday mornings felt less daunting knowing this was waiting in the fridge.

Make Ahead Magic

Cook the farro and marinate the olives up to three days ahead. Store everything separately in airtight containers and the textures will stay perfect until youre ready to assemble.

Protein Additions

Grilled chicken or chickpeas work beautifully here. I once added leftover roasted salmon and it was surprisingly delicious.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the olives beautifully. The dressing also doubles as a marinade for grilled vegetables.

• Let the dressed farro sit for 5 minutes before serving
• Warm farro makes this feel more like a main dish
• Extra fresh herbs are never a bad idea

Save

Hope this brings as much sunshine to your table as it has to mine. Good food and good company.

Recipe FAQs

→ Can I prepare the components ahead of time?

Yes, you can cook the farro and marinate the olives up to 2 days in advance. Store components separately and assemble when ready to serve for the best texture and freshness.

→ What can I substitute for farro?

Farro works beautifully here, but you can use pearl couscous, quinoa, bulgur wheat, or barley. Adjust cooking times according to package directions since different grains require varying preparation methods.

→ How do I store leftovers?

Store assembled components without dressing in an airtight container for up to 2 days. Keep the dressing separate and add just before serving to prevent the greens from becoming soggy.

→ Can I add protein to make it more filling?

Absolutely. Grilled chicken, roasted chickpeas, falafel, or even shrimp make excellent additions. Simply prepare your protein of choice separately and arrange on top when assembling the bowls.

→ What other vegetables work well in this bowl?

Feel free to customize with roasted eggplant, zucchini, artichoke hearts, radishes, or bell peppers. The Mediterranean flavor profile pairs well with almost any fresh or roasted vegetable.