Mediterranean Farro Bowl (Printable)

Hearty farro combined with fresh Mediterranean vegetables and rich tahini dressing for a vibrant dish.

# What You’ll Need:

→ Grains

01 - 1 cup farro, rinsed
02 - 2½ cups vegetable broth

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 red bell pepper, diced
06 - ½ cup Kalamata olives, pitted and sliced
07 - ½ small red onion, thinly sliced
08 - 2 cups baby spinach

→ Protein

09 - 1 cup cooked chickpeas

→ Tahini Dressing

10 - 3 tablespoons tahini
11 - 2 tablespoons lemon juice
12 - 1 tablespoon extra-virgin olive oil
13 - 1 tablespoon water
14 - 1 small garlic clove, minced
15 - ½ teaspoon ground cumin
16 - Salt and freshly ground black pepper to taste

→ Garnishes

17 - ¼ cup crumbled feta cheese
18 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes until farro is tender. Drain any excess liquid if necessary and set aside to cool slightly.
02 - While the farro cooks, prepare all vegetables and protein components as listed in the ingredients.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, water, garlic, cumin, salt, and pepper until smooth. Add additional water if dressing is too thick.
04 - In a large bowl, combine cooked farro, cherry tomatoes, cucumber, bell pepper, olives, red onion, spinach, and chickpeas.
05 - Drizzle the tahini dressing over the bowl and toss gently to combine all ingredients evenly.
06 - Divide among serving bowls. Top with crumbled feta and chopped parsley. Serve immediately or refrigerate for up to 2 days.

# Expert Advice:

01 -
  • It's the kind of bowl that looks restaurant-quality but comes together in under an hour, even if you're moving slowly.
  • Everything can be prepped ahead, so you can actually enjoy your evening instead of being stuck at the stove.
  • The tahini dressing is so good you'll find yourself making extra just to have on hand for other meals.
02 -
  • Don't skip rinsing the farro—it removes a starch that can make the grain gluey and unpleasant if you're not careful.
  • The tahini dressing will thicken as it sits, so make it last and add it right before serving, or thin it with a bit more water if you're making it ahead.
03 -
  • Toast your cumin in a dry pan for about thirty seconds before adding it to the dressing—it wakes up the flavor in a way that feels almost magical.
  • If you're making this for people with different dietary restrictions, prep the components separately and let everyone build their own bowl rather than trying to accommodate everything in one version.
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