Mediterranean Roasted Pepper Farro Bowl (Printable)

Vibrant farro bowl with roasted peppers, fresh vegetables, feta, and basil in a tangy dressing.

# What You’ll Need:

→ Grains

01 - 1 cup uncooked farro, rinsed
02 - 2 ½ cups vegetable broth or water

→ Roasted Vegetables

03 - 2 large red bell peppers, cored and quartered
04 - 1 yellow bell pepper, cored and quartered
05 - 2 tablespoons olive oil
06 - ½ teaspoon sea salt
07 - ¼ teaspoon freshly ground black pepper

→ Fresh Ingredients

08 - 1 cup cherry tomatoes, halved
09 - 1 small cucumber, diced
10 - ⅓ cup red onion, thinly sliced
11 - ⅓ cup Kalamata olives, pitted and halved
12 - ½ cup feta cheese, crumbled
13 - ½ cup fresh basil leaves, torn
14 - 2 tablespoons fresh parsley, chopped

→ Dressing

15 - 2 tablespoons extra virgin olive oil
16 - 1 tablespoon red wine vinegar
17 - 1 teaspoon Dijon mustard
18 - 1 garlic clove, minced
19 - ½ teaspoon dried oregano
20 - ¼ teaspoon sea salt
21 - ¼ teaspoon black pepper

# How-To Steps:

01 - Preheat oven to 425°F. Arrange bell pepper quarters on a parchment-lined baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 20–25 minutes, turning once, until skin blisters and peppers tender. Cool, then slice into strips.
02 - Combine farro and broth in a medium saucepan. Bring to boil, reduce heat, and simmer uncovered for 25–30 minutes until tender but chewy. Drain excess liquid and cool slightly.
03 - Whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until emulsified.
04 - Combine cooked farro, roasted peppers, cherry tomatoes, cucumber, red onion, and olives in a large bowl. Drizzle with dressing and toss gently to coat.
05 - Divide among four bowls. Top with crumbled feta, torn basil, and parsley. Serve immediately or refrigerate for a chilled grain bowl.

# Expert Advice:

01 -
  • The roasted peppers develop this incredible sweetness that balances perfectly with the tangy feta and briny olives
  • Farro holds its texture beautifully for days, meaning meal prep actually tastes better on day three
  • Everything comes together with minimal hands on time while your oven does the heavy lifting
02 -
  • Letting the roasted peppers cool slightly before slicing makes them easier to handle and prevents them from steaming the vegetables underneath
  • Farro absorbs dressing like a sponge, so if youre planning to eat this over several days, keep extra dressing on hand to refresh it before serving
03 -
  • Rinse farro thoroughly until the water runs clear, otherwise it cooks up gummy and lacks that distinct chewy texture
  • Let the dressed bowl sit for 15 minutes before eating to allow the farro to soak up the flavors

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