Mediterranean Roasted Pepper Farro Bowl (Printable)
Nutty farro paired with sweet roasted peppers, Kalamata olives, and fresh herbs in a zesty lemon dressing.
# What You’ll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 2 large red bell peppers, cored and sliced
05 - 1 large yellow bell pepper, cored and sliced
06 - 1 medium red onion, sliced
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Fresh Additions
11 - 1 cup cherry tomatoes, halved
12 - 1/2 cup cucumber, diced
13 - 1/4 cup fresh parsley, chopped
14 - 1/4 cup fresh basil, torn
→ Toppings
15 - 1/2 cup Kalamata olives, pitted and halved
16 - 1/2 cup feta cheese, crumbled
17 - 2 tablespoons toasted pine nuts
18 - Lemon wedges, for serving
→ Dressing
19 - 3 tablespoons extra-virgin olive oil
20 - 2 tablespoons fresh lemon juice
21 - 1 garlic clove, finely minced
22 - 1 teaspoon Dijon mustard
23 - 1/2 teaspoon honey
24 - Salt and black pepper, to taste
# How-To Steps:
01 - Preheat oven to 425°F.
02 - On a baking sheet, toss bell peppers and red onion with olive oil, oregano, salt, and black pepper. Spread evenly and roast for 20–25 minutes, stirring once, until tender and lightly charred.
03 - In a medium saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until farro is tender. Drain excess water if needed and let farro cool slightly.
04 - In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper to make the dressing.
05 - In a large bowl, combine cooked farro, roasted vegetables, cherry tomatoes, cucumber, parsley, and basil. Drizzle with dressing and toss to coat.
06 - Divide the mixture among bowls. Top with olives, feta, and pine nuts. Serve with lemon wedges.
# Expert Advice:
01 -
- The farro creates this incredible chewy texture that makes every bite feel substantial and satisfying
- You can prep everything ahead and the flavors actually get better as they sit together
02 -
- Drain the farro well after cooking or your grain bowl will end up soggy instead of perfectly textured
- Let the roasted vegetables cool for just 5 to 10 minutes before tossing with the farro so they don't wilt the fresh herbs
03 -
- Toast your pine nuts in a dry pan over medium heat until golden and fragrant, watching closely because they go from perfect to burned in seconds
- Taste the roasted vegetables before they hit the bowl and adjust seasoning then because once they're mixed with everything else it's harder to correct