Mediterranean Roasted Pepper Farro Bowl

Last summer, my neighbor Elena brought over a bowl of something fragrant and colorful after we spent the afternoon gardening. She called it a grain bowl, but honestly, it felt like sunshine on a spoon. I've been making variations ever since, and this roasted pepper version has become the one my family actually requests by name.

I first made this for a book club meeting, and everyone kept asking what I'd put in the dressing. There's something about the combination of roasted vegetables and chewy farro that makes people slow down and really enjoy their food. Now it's the dish I bring to friends who need a comforting homemade meal.

Ingredients

• 1 cup uncooked farro: This ancient Italian grain has a satisfying nutty flavor and chewy texture that holds up beautifully against roasted vegetables
• 2 cups water: Perfect ratio for tender farro that still has some bite
• 1/2 teaspoon salt: Just enough to season the grains as they cook
• 2 large red bell peppers: Roasting transforms them into something sweet and smoky
• 1 English cucumber: Adds a refreshing crunch and cool contrast to the warm peppers
• 1 cup cherry tomatoes: Their burst of juiciness makes every bite interesting
• 1/4 small red onion: Thinly sliced for a mild sharpness that cuts through the rich elements
• 1/4 cup Kalamata olives: These bring that authentic Mediterranean brininess
• 3/4 cup feta cheese: Creamy, tangy, and absolutely essential
• 1/4 cup extra-virgin olive oil: The foundation of a good dressing
• 2 tablespoons freshly squeezed lemon juice: Bright acidity that wakes up all the flavors
• 1 teaspoon dried oregano: That classic Greek herb flavor
• 1/2 teaspoon Dijon mustard: Helps emulsify the dressing and adds subtle depth
• 1 small garlic clove: Minced fresh makes all the difference
• 1/4 teaspoon freshly ground black pepper: A little warmth goes a long way
• Salt, to taste: Adjust according to your preference and the saltiness of your feta
• 1/4 cup fresh parsley: Chopped for color and fresh herbal notes
• 2 tablespoons fresh mint leaves: Optional but highly recommended for that true Mediterranean touch

Instructions

Roast the peppers to perfection:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange those bell pepper halves cut side down and let them roast for 20-25 minutes until their skins blister and char in spots.

Steam and peel the peppers:

Transfer the hot peppers to a bowl and cover it immediately, letting them steam for 10 minutes to loosen the skins. Peel off and discard the charred skins, then chop the tender flesh into bite-sized pieces.

Cook the farro:

Rinse your farro and combine it with water and salt in a medium saucepan. Bring it to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the grains are tender but still pleasantly chewy.

Whisk together the dressing:

In a small bowl, combine olive oil, lemon juice, oregano, Dijon mustard, minced garlic, black pepper, and a pinch of salt. Whisk until emulsified and taste to adjust the seasoning.

Assemble the grain bowls:

In a large mixing bowl, combine the cooked farro, roasted peppers, cucumber, cherry tomatoes, red onion, olives, parsley, and mint if using. Drizzle with the dressing and toss gently until everything is beautifully coated.

Finish with feta:

Divide the mixture among serving bowls and generously top each portion with crumbled feta. Serve immediately while still slightly warm, or let it come to room temperature.

Save

My daughter helped me make this last weekend, and she kept sneaking roasted pepper pieces while I was chopping. Watching her enjoy something so wholesome and vibrant reminded me why I love sharing these recipes.

Make It Your Own

I've learned that grain bowls are incredibly forgiving. Sometimes I'll add roasted eggplant or zucchini if that's what I have on hand. The key is maintaining that balance of sweet, tangy, and fresh elements.

Serving Suggestions

This bowl shines on its own but pairs beautifully with grilled fish or roasted chicken. I've also served it as a side at summer barbecues, where it always disappears first.

Storage and Meal Prep

The components keep well separately for up to four days, making it perfect for Sunday meal prep. Store the dressing in a small jar and the feta in its own container so everything stays fresh.

• Add the fresh herbs right before serving for the best flavor and appearance
• If taking this for lunch, pack the dressing separately and toss just before eating
• The flavors actually improve after a few hours in the refrigerator

Save

There's something deeply satisfying about a bowl that looks this beautiful and makes you feel this good. I hope it becomes a staple in your kitchen too.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this bowl meal preps beautifully. Store cooked farro, roasted peppers, and chopped vegetables separately in airtight containers for up to 4 days. Add dressing and feta just before serving to maintain freshness.

→ What can I substitute for farro?

Quinoa, brown rice, barley, or wheat berries work well. For gluten-free options, use quinoa or brown rice. Adjust cooking time according to your chosen grain.

→ How do I roast the peppers properly?

Halve peppers and place cut-side down on a baking sheet at 425°F for 20-25 minutes until skins char and blister. Cover immediately to steam—the skins will slip off easily.

→ Can I make this vegan?

Absolutely. Simply omit the feta or use a plant-based feta alternative. Consider adding extra olives or avocado for richness to replace the creamy element.

→ How do I store leftovers?

Store components separately in the refrigerator for 3-4 days. Keep dressed portions for up to 2 days. The flavors actually improve as they meld together. Serve cold or gently reheated.

→ What protein additions work well?

Grilled chicken, chickpeas, white beans, or roasted chickpeas complement these flavors perfectly. For plant-based protein, try adding quinoa or hemp seeds.