Mediterranean Farro Bowl with Feta (Printable)
Farro paired with roasted peppers, fresh vegetables and crumbled feta, tossed in a lemon-herb dressing.
# What You’ll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 2 large red bell peppers, halved and seeded
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, diced
07 - 1/4 small red onion, thinly sliced
08 - 1 cup baby spinach leaves
→ Cheese & Garnishes
09 - 3/4 cup crumbled feta cheese
10 - 2 tablespoons toasted pine nuts
11 - 2 tablespoons chopped fresh parsley
→ Lemon-Herb Dressing
12 - 1/4 cup extra-virgin olive oil
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon dried oregano
15 - 1 garlic clove, minced
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange bell pepper halves cut-side down and roast for 20–25 minutes, or until skins are blistered and slightly charred. Remove from oven, allow to cool slightly, then peel skins and slice into strips.
02 - While peppers roast, combine farro, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 20–25 minutes or until grains are tender. Drain excess water and let farro cool slightly.
03 - In a small bowl, vigorously whisk together olive oil, lemon juice, oregano, minced garlic, salt, and black pepper until emulsified.
04 - In a large mixing bowl, combine cooked farro, roasted pepper strips, cherry tomatoes, cucumber, red onion, and baby spinach. Pour the prepared dressing over the mixture and toss gently to combine.
05 - Top mixture with crumbled feta, toasted pine nuts, and chopped parsley. Serve warm or at room temperature.
# Expert Advice:
01 -
- The juicy roasted peppers and creamy feta make each bite feel like a secret escape to the coast.
- It comes together quickly, yet feels like a feast with layers of texture and zesty flavor.
02 -
- I once let the farro overcook and lost that perfect chew—keep a close eye at the end of simmering.
- Toasting pine nuts on the stove instead of the oven lets you watch them like a hawk so they never burn.
03 -
- Always toast your pine nuts in a dry pan—they go from golden to burnt in seconds, so don’t walk away!
- Rub dried oregano between your palms before adding to the dressing to awaken its aroma and flavor.