Mediterranean Roasted Pepper Farro Bowl (Printable)
Wholesome farro bowl with roasted peppers, fresh vegetables, feta, and lemon-herb dressing.
# What You’ll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 2 large red bell peppers, halved and seeded
05 - 1 English cucumber, diced
06 - 1 cup cherry tomatoes, halved
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup pitted Kalamata olives, sliced
→ Dairy
09 - 3/4 cup feta cheese, crumbled
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon Dijon mustard
14 - 1 small garlic clove, minced
15 - 1/4 teaspoon freshly ground black pepper
16 - Salt, to taste
→ Fresh Herbs
17 - 1/4 cup fresh parsley, chopped
18 - 2 tablespoons fresh mint leaves, chopped
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange bell pepper halves cut side down on baking sheet. Roast 20-25 minutes until skins are charred and blistered. Transfer to bowl, cover, steam 10 minutes, then peel and discard skins. Chop into bite-sized pieces.
03 - Rinse farro. In medium saucepan, combine farro, water, and salt. Bring to boil, reduce heat, cover, simmer 20-25 minutes until tender but chewy. Drain excess water and cool slightly.
04 - Whisk together olive oil, lemon juice, oregano, Dijon mustard, garlic, black pepper, and pinch of salt in small bowl.
05 - Combine cooked farro, roasted peppers, cucumber, cherry tomatoes, red onion, olives, parsley, and mint in large mixing bowl. Drizzle with dressing, toss gently.
06 - Divide mixture among serving bowls. Top each with crumbled feta. Serve immediately, garnished with extra herbs if desired.
# Expert Advice:
01 -
- The roasted peppers develop this incredible sweetness that balances perfectly with tangy feta
- Everything can be prepped ahead, so it's become my go-to for busy weeknight dinners
02 -
- The steaming step after roasting peppers is non negotiable for easy skin removal
- Farro continues to absorb liquid, so drain it well even if there's no visible water left in the pan
03 -
- Toast your farro in a dry pan for 3 minutes before cooking to enhance its natural nuttiness
- Let the roasted peppers marinate in a little of the dressing while the farro cooks for deeper flavor