Zesty Farro Bowl

This colorful spring farro mix brings together wholesome ancient grains with fresh seasonal veggies for a filling dish that works great as a standalone meal or side for dinner. You'll love how the slightly chewy farro, filling chickpeas, and crunchy vegetables play off each other while fresh herbs brighten up each mouthful.

I whipped up this salad originally for an outdoor gathering when I needed something that wouldn't spoil quickly. These days it's my favorite thing to bring to group meals since it's always the first thing gone and everyone asks me how to make it.

Ingredients

• Farro: This old-world grain brings a nutty taste and satisfying chew that stands up nicely when dressed without turning mushy
• Chickpeas: They pack in the protein and make the dish more filling while adding a nice soft texture contrast
• Feta cheese: Its salty sharpness balances the earthy grains try to get real Greek or Bulgarian feta for the most authentic flavor
• Persian cucumbers: They're smaller with fewer seeds and stay crunchier than regular cucumbers
• Radishes: They add a spicy crunch and lovely splash of pink color cut them thinly for the best bite
• Fresh herbs: The dill and mint give this dish its springtime magic grab the freshest bunches you can find
• Olive oil: It's the foundation of our easy dressing pick something extra virgin and flavorful
• Lemon juice: Wakes up all the flavors with a zingy kick that cuts through the heartiness of the grains and cheese
• Dijon mustard: Helps the dressing come together smoothly while adding a hint of complexity

Step-by-Step Instructions

Cook the Farro:

Put your farro in a big pot with lots of salted water and let it come to a boil. Turn the heat down to keep it gently bubbling and cook about 25-30 minutes until it's tender but still has some bite. Different types cook at different speeds—pearled farro gets done quicker than whole grain kinds. When it's ready, drain it well in a fine strainer and run cold water over it to cool it down fast and stop the cooking.

Prepare the Dressing:

While your farro's cooking, mix up olive oil, fresh squeezed lemon juice, Dijon mustard, crushed garlic, salt and pepper in a small bowl. Whisk it all together until it's smooth and a bit thickened. The mustard does the magic of binding everything together so the dressing coats everything nicely. Give it a taste and add more seasoning if needed.

Assemble the Salad:

Grab a big mixing bowl and throw in your cooled farro along with drained chickpeas, broken up feta, sliced cucumbers, thin radish slices, chopped shallot, and your fresh herb mix. Just make sure the farro isn't warm anymore or it'll make your fresh stuff wilt and your crisp veggies go soft.

Dress and Season:

Pour your dressing all over and gently stir everything together until it's all coated. Don't mix too roughly or you'll break up the feta and squish the veggies. Take a bite of the finished salad and see if it needs more salt, pepper or an extra squeeze of lemon. Keep in mind the flavors will get even better if it sits for a bit.

This dish always takes me back to my first little plot in our community garden. Those radishes would pop up before anything else, and I couldn't wait to use them in spring meals. My combo of farro and fresh herbs quickly turned into what everyone expected me to bring to our neighborhood get-togethers.

Make It Your Own

You can switch up this salad countless ways depending on what's fresh. In fall, try swapping out radishes and cucumbers for some roasted butternut squash and dried cranberries. During summer, throw in cherry tomatoes and grilled zucchini. Keep the farro base the same while playing with seasonal veggies to create totally different flavors throughout the year. Don't stop at just changing the veggies—try switching herbs to basil, parsley, or tarragon for whole new taste combinations.

Serving Suggestions

This farro mix tastes best when it's not cold from the fridge. It goes really well next to some grilled salmon or chicken for a full dinner. If you want a vegetarian meal, try it with some grilled halloumi cheese or a bowl of simple soup. The salad is hearty enough to work as a main lunch dish, especially when packed for work. Try adding some sliced avocado right before eating for extra creaminess.

Storage Tips

Keep any leftovers in a sealed container in your fridge for up to three days. The taste actually gets better after sitting overnight as everything soaks up the dressing. If you're making it ahead for the week, you might want to keep the dressing on the side until you're ready to eat to keep your veggies nice and crisp. When you grab leftovers from the fridge, let them sit out for about 15 minutes before eating so they aren't too cold—the flavors come through better this way.

This mix brings together such lively flavors and textures without much fuss, making it fun to cook and even better to share.

Recipe Q&A

→ Can this farro bowl be made ahead?

Definitely! It works well for meal prep and actually gets tastier as the flavors blend. You can make it up to 3 days early and store it in the fridge in a sealed container.

→ What can I swap for farro to make it gluten-free?

If you're avoiding gluten, try quinoa, brown rice, or certified gluten-free oats as a replacement. Just cook the grains a bit differently based on the directions for each kind.

→ How do I know if farro is done cooking?

Cooked farro should have a chewy texture with a slight bite, kind of like al dente pasta. It usually takes around 25-30 minutes. For softer farro, continue simmering a little longer.

→ Can I add more protein for a hearty meal?

Of course! While the chickpeas and feta add protein, feel free to throw in some grilled chicken, salmon, tuna, or hard-boiled eggs. If you’d rather go plant-based, edamame or other legumes work too.

→ What fresh herbs can I use if I don’t have dill or mint?

If dill or mint isn’t available, substitute with parsley, basil, chives, or cilantro. They’ll each bring a unique flavor to the bowl that still pairs well with the rest.

→ Can I switch up the veggies in this dish?

Absolutely! This bowl is super flexible. Try adding cherry tomatoes, bell peppers, avocado, roasted zucchini, or eggplant. Use whatever is in season or suits your taste.