Mediterranean Roasted Pepper Farro Bowl (Printable)
Nutty farro with roasted peppers, tomatoes, cucumber, olives and crumbled feta, tossed in a lemon-herb dressing.
# What You’ll Need:
→ Grains
01 - 1 cup farro (180 g)
02 - 3 cups water (720 ml)
03 - ½ tsp kosher salt
→ Roasted Vegetables
04 - 2 large red bell peppers, seeded and sliced
05 - 1 yellow bell pepper, seeded and sliced
06 - 2 tbsp olive oil
07 - ½ tsp freshly ground black pepper
08 - ½ tsp kosher salt
→ Fresh Vegetables & Toppings
09 - 1 cup cherry tomatoes, halved (150 g)
10 - 1 small cucumber, diced
11 - ¼ small red onion, thinly sliced
12 - ½ cup pitted Kalamata olives, halved (75 g)
13 - ½ cup crumbled feta cheese (70 g)
14 - ¼ cup chopped fresh parsley (10 g)
→ Lemon-Herb Dressing
15 - 3 tbsp extra-virgin olive oil
16 - 2 tbsp freshly squeezed lemon juice
17 - 1 tsp dried oregano
18 - 1 garlic clove, minced
19 - ½ tsp Dijon mustard
20 - ¼ tsp sea salt
21 - ¼ tsp freshly ground black pepper
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the sliced bell peppers with olive oil, kosher salt, and black pepper. Spread in an even layer on the prepared baking sheet. Roast for 20–25 minutes, turning once halfway through, until the peppers are tender and the edges are lightly charred. Remove from the oven and let cool slightly.
03 - While the peppers roast, rinse the farro under cold running water. Combine the rinsed farro, water, and kosher salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to a simmer. Cook uncovered for 25–30 minutes until the grains are tender but still retain a pleasant chew. Drain any remaining liquid and set aside to cool.
04 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, Dijon mustard, sea salt, and black pepper until the mixture is fully emulsified and creamy.
05 - In a large mixing bowl, combine the cooled farro, roasted peppers, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and chopped parsley. Pour the dressing over the mixture and toss gently until everything is evenly coated.
06 - Divide the dressed grain bowl mixture among four serving bowls. Sprinkle crumbled feta cheese generously over each portion. Serve at room temperature or chilled.
# Expert Advice:
01 -
- The farro soaks up that lemon herb dressing like a sponge, so every single bite carries bright, tangy flavor instead of just the top layer.
- It keeps beautifully in the fridge for three days, making it the kind of lunch you look forward to all morning.
02 -
- Do not skip rinsing the farro before cooking, because the dusty residue can make your finished bowl taste flat and slightly bitter.
- Letting the farro and peppers cool before assembling keeps the cucumber and tomatoes from wilting into sadness.
03 -
- If your dressing separates in the fridge, just whisk it again or shake it in a jar with a tight lid and it will come right back together.
- Taste the olives before adding salt to anything, because their brine can make the whole dish saltier than you expect.