Mediterranean Roasted Pepper Farro Bowl

Last summer, my neighbor brought over a bag of fresh peppers from her garden and I panicked about using them all before they spoiled. I roasted them on a whim, tossed them with some farro I had cooked earlier, and ended up eating it straight from the bowl standing at my kitchen counter.

I made this for a impromptu lunch with my sister last month and she immediately asked for the recipe. There is something about the combination of warm farro and cool vegetables that makes you feel like you are eating at a tiny cafe in Athens instead of your own dining room.

Ingredients

• 1 cup farro: This ancient grain has the most satisfying chewy texture and holds up beautifully against all the fresh vegetables
• 3 cups water: Perfect ratio for tender farro that still has a nice bite to it
• 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 large yellow bell pepper: Adds a beautiful color contrast and slightly different sweetness
• 1 small cucumber, diced: Brings a refreshing crunch to every bite
• 1 cup cherry tomatoes, halved: Little bursts of juiciness throughout the bowl
• 1/4 small red onion, thinly sliced: A sharp bite that cuts through the rich elements
• 3.5 oz feta cheese, crumbled: The salty tangy element that pulls everything together
• 1/4 cup fresh flat-leaf parsley, chopped: Fresh herbal notes that brighten the whole dish
• 2 tablespoons fresh mint, chopped: A Mediterranean classic that adds a cool surprise
• 1/4 cup extra-virgin olive oil: Use the good stuff here since it really shines in this recipe
• 2 tablespoons freshly squeezed lemon juice: Essential acidity that makes all the flavors pop
• 1 teaspoon dried oregano: That classic Greek herb flavor we all love
• 1 garlic clove, minced: Raw garlic gives the dressing a nice kick
• Salt and pepper, to taste: Adjust until the dressing tastes perfectly balanced

Instructions

Roast the peppers until perfectly charred:

Preheat your oven to 425°F and place the bell peppers directly on a baking sheet. Let them roast for 20 to 25 minutes, turning them every so often until the skins are blistered and blackened in spots.

Steam and prep the peppers:

Move the hot peppers into a bowl and cover it tightly with plastic wrap. Let them sit for 10 minutes so the steam loosens the skins, then peel away the charred exterior, remove the seeds, and slice into strips.

Cook the farro to chewy perfection:

Rinse the farro under cold water until it runs clear. Combine it with the water and salt in a saucepan, bring to a boil, then lower the heat and simmer for 20 to 25 minutes until tender but still pleasantly chewy.

Whisk together the dressing:

In your largest mixing bowl, combine the olive oil, lemon juice, oregano, garlic, salt, and pepper. Whisk vigorously until the dressing looks thick and emulsified.

Bring it all together:

Add the cooked farro, roasted peppers, cucumber, cherry tomatoes, red onion, parsley, and mint to the bowl. Toss everything gently until all the ingredients are evenly coated with that bright dressing.

Finish with feta:

Divide the mixture among bowls and scatter the crumbled feta on top of each one. Serve right away while the farro still has some warmth or refrigerate for up to 2 hours for a refreshing cold version.

Save

This grain bowl has become my go-to for summer dinner parties because it looks impressive on the table but comes together so easily. I love watching friends take their first bite and immediately reach for seconds.

Make It Your Own

Sometimes I toss in a handful of toasted pine nuts or walnuts for extra crunch. A few kalamata olives scattered on top add this wonderful brininess that makes the dish feel even more Mediterranean.

Storage and Prep

The roasted peppers and cooked farro can be made up to 3 days ahead and kept in separate containers. I often roast a big batch of peppers on Sunday to use throughout the week in various dishes.

Serving Suggestions

This grain bowl works beautifully alongside grilled fish or chicken. It also stands alone perfectly as a satisfying vegetarian main.

• Try swapping quinoa or brown rice for the farro if you need it to be gluten free
• A crisp white wine like Sauvignon Blanc pairs wonderfully with the bright flavors
• Extra fresh herbs never hurt anyone so do not be shy with them

Save

There is something so satisfying about a meal that feels indulgent but leaves you feeling light and energized. This grain bowl is exactly that kind of perfect balance.

Recipe FAQs

→ Can I make this grain bowl ahead of time?

Yes, you can prepare the components up to 2 days in advance. Store the cooked farro, roasted peppers, and chopped vegetables separately in airtight containers in the refrigerator. Toss with dressing just before serving to maintain the best texture.

→ Is farro gluten-free?

No, traditional farro contains gluten. For a gluten-free version, substitute quinoa, brown rice, or millet. These alternatives provide similar nutritional benefits and work well with the Mediterranean flavors.

→ What can I use instead of feta cheese?

You can replace feta with goat cheese for a similar tangy flavor, or use diced avocado for a creamy dairy-free option. Grilled halloumi or cubed mozzarella also work beautifully with these Mediterranean ingredients.

→ How do I roast the peppers properly?

Place whole peppers on a baking sheet at 425°F and roast for 20-25 minutes, turning occasionally until the skins are blistered and charred. Transfer to a bowl and cover immediately—the steam helps loosen the skins for easy peeling.

→ Can I add protein to this bowl?

Absolutely. Grilled chicken, shrimp, or chickpeas make excellent additions. You can also add a hard-boiled egg or serve alongside grilled fish. The lemon-herb dressing complements most proteins beautifully.

→ Should I serve this warm or cold?

This bowl works perfectly either way. Serve immediately after assembling while the farro is still warm, or refrigerate for up to 2 hours for a cold grain bowl. The flavors actually develop more when allowed to chill slightly.