Mediterranean Herb Farro Bowl (Printable)
Hearty farro with fresh Mediterranean herbs, crisp vegetables, and tangy marinated olives for a wholesome meal.
# What You’ll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon sea salt
→ Marinated Olives
04 - 1 cup mixed olives, pitted
05 - 2 tablespoons extra virgin olive oil
06 - 1 teaspoon lemon zest
07 - 1 teaspoon fresh thyme leaves
08 - 1 teaspoon fresh oregano, chopped
09 - 1 small garlic clove, thinly sliced
10 - Pinch of crushed red pepper flakes
→ Vegetables
11 - 1 cup cherry tomatoes, halved
12 - 1 cucumber, diced
13 - 1/2 red onion, thinly sliced
14 - 1/2 cup roasted red peppers, sliced
15 - 2 cups baby spinach or arugula
→ Dressing
16 - 3 tablespoons extra virgin olive oil
17 - 2 tablespoons fresh lemon juice
18 - 1 tablespoon red wine vinegar
19 - 1 teaspoon Dijon mustard
20 - 1 teaspoon honey
21 - Salt and black pepper, to taste
→ Herbs & Garnish
22 - 1/4 cup fresh parsley, chopped
23 - 1/4 cup fresh basil, torn
24 - 1/4 cup crumbled feta cheese (optional)
25 - 2 tablespoons toasted pine nuts (optional)
# How-To Steps:
01 - Combine rinsed farro, water, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until tender. Drain any excess water and let cool slightly.
02 - Combine olives, olive oil, lemon zest, thyme, oregano, garlic, and red pepper flakes in a small bowl. Toss well and let marinate at room temperature while preparing remaining ingredients.
03 - Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar until emulsified.
04 - Divide cooked farro among four bowls. Top each with spinach or arugula, cherry tomatoes, cucumber, red onion, roasted red peppers, and a generous spoonful of marinated olives.
05 - Drizzle bowls with dressing, then sprinkle with fresh herbs. Add feta and pine nuts if using. Serve immediately or refrigerate for up to 2 days, adding dressing just before serving for best texture.
# Expert Advice:
01 -
- The marinated olives are like little flavor bombs that explode in every bite
- You can prep everything ahead and it actually tastes better the next day
- It hits that perfect spot between feeling light and actually keeping you full
02 -
- Farro keeps absorbing liquid even after cooking, so dont worry if it seems slightly underdone when you drain it
- The olive oil in the olive marinade becomes an incredible finishing oil, so dont let it go to waste
03 -
- Buy pre pitted olives to save yourself some time
- Toasting the pine nuts in a dry pan over medium heat takes about 3 minutes