Sunny Mediterranean Farro Bowl

This vibrant grain bowl brings the breezy flavors of the Mediterranean straight to your kitchen table. Nutty farro forms a hearty base while bright veggies, creamy feta, and a zippy lemon-herb dressing tie everything together beautifully. It comes together in about 30 minutes and tastes even better the next day, making it a weeknight hero.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 cup dry farro
• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 cup pitted Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 garlic clove, minced

Directions

1. Rinse the farro under cold water, then combine it with 2.5 cups of salted water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 25 minutes until tender. Drain any excess water and let it cool for 10 minutes.
2. While the farro cooks, whisk together the olive oil, lemon juice, minced garlic, and dried oregano in a small bowl until emulsified. Season with salt and pepper to taste.
3. Halve the cherry tomatoes, dice the cucumber, and slice the olives, then add them all to a large mixing bowl.
4. Add the slightly cooled farro to the bowl with the vegetables and pour the dressing over everything. Toss well to combine.
5. Fold in the chopped parsley and half the feta cheese gently so everything stays intact.
6. Divide the mixture evenly among four bowls and top each serving with the remaining feta. Serve immediately or refrigerate up to 2 days.

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