Mediterranean Zucchini Farro Bowl (Printable)

Nutty farro with roasted zucchini, cherry tomatoes, crisp cucumber and tangy feta tossed in a lemon-herb dressing.

# What You’ll Need:

→ Grains

01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt

→ Roasted Vegetables

04 - 2 medium zucchinis, cut into half-moons
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon salt

→ Fresh Ingredients

10 - 1 cup cucumber, diced
11 - 1/3 cup red onion, finely sliced
12 - 1/4 cup fresh parsley, chopped
13 - 1/4 cup fresh mint, chopped

→ Toppings

14 - 3/4 cup feta cheese, crumbled
15 - 1/4 cup kalamata olives, pitted and sliced (optional)

→ Lemon-Herb Dressing

16 - 3 tablespoons extra virgin olive oil
17 - 2 tablespoons fresh lemon juice
18 - 1 teaspoon honey or maple syrup
19 - 1 clove garlic, finely minced
20 - 1 teaspoon dried oregano
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon ground black pepper

# How-To Steps:

01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a medium saucepan, add farro, water, and salt. Bring to a boil, then lower to a gentle simmer and cook uncovered for 25–30 minutes until farro is tender. Drain excess water and set farro aside.
03 - Toss zucchini and cherry tomatoes with olive oil, dried oregano, black pepper, and salt. Spread evenly on prepared baking sheet and roast for 20–25 minutes, turning once, until golden and tender. Cool slightly.
04 - Whisk together extra virgin olive oil, fresh lemon juice, honey or maple syrup, garlic, dried oregano, salt, and ground black pepper in a small bowl until fully emulsified.
05 - In a large mixing bowl, gently toss cooked farro, roasted zucchini and tomatoes, diced cucumber, red onion, chopped parsley, and chopped mint. Add dressing and mix until ingredients are evenly coated.
06 - Divide the mixture among four bowls. Top each bowl with crumbled feta and kalamata olives if desired.
07 - Serve immediately or refrigerate up to 2 hours to enjoy as a chilled grain bowl.

# Expert Advice:

01 -
  • The roasted zucchini becomes caramelized and sweet while staying tender
  • You can prep everything ahead and assemble when hunger strikes
  • The lemon herb dressing ties all the Mediterranean flavors together beautifully
02 -
  • Do not skip step five, letting the roasted vegetables cool slightly prevents the fresh herbs from wilting instantly
  • The dressing can be made up to three days ahead and stored in the refrigerator
  • Farro varies by brand, so start checking at 20 minutes to avoid overcooking
03 -
  • Cut your zucchini and vegetables into similar sizes so they roast evenly
  • Let the farro cool in the pan after draining so it does not become gummy

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