Mediterranean Zucchini Farro Bowl (Printable)

Nutty farro meets roasted zucchini, cherry tomatoes, and feta in this vibrant grain bowl with fresh herbs and lemon dressing.

# What You’ll Need:

→ Grains

01 - 1 cup farro, rinsed
02 - 2 ½ cups water or vegetable broth
03 - ½ tsp salt

→ Vegetables

04 - 2 medium zucchini, cut into ½-inch rounds
05 - 1 cup cherry tomatoes, halved
06 - 1 small red onion, sliced
07 - 2 tbsp olive oil
08 - ¼ tsp black pepper

→ Add-ins

09 - ½ cup pitted Kalamata olives, halved
10 - ⅓ cup crumbled feta cheese
11 - ¼ cup fresh parsley, chopped
12 - 2 tbsp fresh mint, chopped

→ Dressing

13 - 3 tbsp extra virgin olive oil
14 - Juice of 1 lemon (about 2 tbsp)
15 - 1 clove garlic, finely minced
16 - ½ tsp dried oregano
17 - ¼ tsp salt
18 - ¼ tsp black pepper

# How-To Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss zucchini, cherry tomatoes, and red onion with 2 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast vegetables for 20–25 minutes, stirring once, until zucchini is golden and tomatoes are blistered.
04 - Bring 2 ½ cups water or broth and ½ tsp salt to a boil in a medium saucepan. Add rinsed farro, reduce heat, cover, and simmer for 20–25 minutes until tender but still chewy. Drain any excess liquid.
05 - Whisk together 3 tbsp olive oil, lemon juice, minced garlic, oregano, ¼ tsp salt, and ¼ tsp pepper in a small bowl.
06 - Combine cooked farro, roasted vegetables, olives, parsley, and mint in a large bowl. Drizzle with dressing and toss gently to combine.
07 - Divide between bowls and top with crumbled feta cheese. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The roasted vegetables get sweet and caramelized while the farro stays satisfyingly chewy
  • Everything can be prepped ahead so you are not stuck in the kitchen during busy weekdays
  • The lemon and herbs make each bite feel bright and fresh even on the hottest days
02 -
  • Farro can vary wildly in cooking time depending on the brand, so start checking at 20 minutes and keep tasting
  • Let the roasted vegetables cool for about 5 minutes before tossing with the farro so they do not wilt the herbs
  • The grain bowl actually tastes better after the flavors meld for 20 minutes, making it perfect for meal prep
03 -
  • Rinse farro under cold water until the water runs clear to remove any bitterness
  • Use a rimmed baking sheet so those delicious olive juices do not drip into your oven

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