Fresh Mediterranean Farro Bowl (Print Version)
# Ingredients:
→ Fresh Garden Bowl Base
01 -
1 cup uncooked farro grains
02 -
2 cups quality vegetable stock for cooking
03 -
1 cup fresh green bell pepper, diced small
04 -
1 cup crisp cucumber, cut into bite-sized pieces
05 -
3/4 cup sharp red onion, finely chopped
06 -
1 pint ripe cherry tomatoes, sliced in half
07 -
1 cup tangy feta cheese, broken into chunks
08 -
1 can (15 oz) chickpeas, rinsed and well-drained
09 -
Fresh flat-leaf parsley for a bright finish
→ Bright Citrus Dressing
10 -
1/4 cup good-quality extra virgin olive oil
11 -
2 tablespoons tangy apple cider vinegar
12 -
2 tablespoons fresh-squeezed orange juice
13 -
1 tablespoon bright lemon juice, freshly squeezed
14 -
1 teaspoon pure honey
15 -
Sea salt to taste
# Instructions:
01 -
Start by cooking your farro in the vegetable stock following the package directions. Once it's tender and has soaked up all that flavorful broth, let it cool completely to room temperature before moving on.
02 -
While the farro cools, dice up your bell pepper, cucumber, red onion, and halve those beautiful cherry tomatoes. Keep everything roughly the same size for the best eating experience.
03 -
In a spacious mixing bowl, combine your cooled farro with all the fresh chopped vegetables, crumbled feta, and drained chickpeas. This creates a gorgeous, colorful base.
04 -
In a separate bowl, whisk together the olive oil, apple cider vinegar, fresh orange and lemon juices, honey, and a good pinch of salt until everything emulsifies beautifully.
05 -
Pour that bright citrus dressing over your salad mixture and toss everything together until each grain and vegetable is nicely coated. Transfer to your favorite serving bowl and scatter fresh parsley on top for that final pop of color and flavor.
# Notes:
01 -
This salad tastes incredible when served chilled, so pop it in the fridge for at least 30 minutes before serving if you can.
02 -
Keep in mind that farro contains gluten, so if you need a gluten-free version, swap it out for quinoa or wild rice - both work beautifully here.
03 -
Don't skip the parsley! It adds such a fresh, herbaceous note that really makes the whole dish sing.