Farro Bowl with Honey Lemon Vinaigrette

Discover this delicious and nutritious farro bowl with honey lemon vinaigrette recipe packed with wholesome ingredients, vibrant flavors, and easy meal prep tips. This farro Mediterranean salad is perfect for a hearty lunch or dinner!

What You'll Need for this Farro Bowl:

Ingredients:

• Farro
• Olive oil
• Cucumber
• Artichoke Hearts
• Olives, such as Kalamata
• Feta Cheese
• Fresh Dill
• Canned or Dried White Beans (optional)
• Shallots
• Garlic
• Lemon
• Honey or Maple Syrup
• Vinegar such as White Wine Vinegar

Equipment:

• Saucepan or small pot
• Colander or mesh strainer
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Whisk

How to Make the Farro Mediterranean Salad:

To make this farro bowl, I used a 1:3 ratio, 1 part farro to 3 parts liquid for cooking the farro. The farro cooks for about 20-25 minutes until tender and slightly chewy. If you overcook it, the farro will not have that nice bite and become more of a mush. No fun!

While the farro is cooking, this is the time to prep the salad ingredients and make the honey lemon vinaigrette dressing to mix in and complete the farro Mediterranean salad!

How to Make the Honey Lemon Vinaigrette:

Whisk together the ingredients for the honey lemon vinaigrette dressing in a mason jar or small mixing bowl. If the dressing is too oily for your liking, add more vinegar. If it has too much vinegar, add more olive oil. I used 4 cloves of garlic; if that is too much flavor, feel free to decrease the amount. The honey in the dressing balances out the sharp flavor and adds some sweetness. The salt enhances the flavors in this recipe, please adjust the salt to your desired taste.

How to Store the Farro Mediterranean Salad:

This farro bowl can be stored in an airtight container for 3-4 days in the refrigerator and 3 months in the freezer. If you have leftover honey lemon vinaigrette, store it in an airtight container, like a mason jar, for up to a week in the refrigerator.

Variations:

If you don't have farro or pearled farro, barley or pearled barley can also be used with a 3:1 ratio (3 parts water to 1 part grain). Quinoa is also delicious and high in protein, use a 2:1 ratio. Couscous would also be a nice grain for a bowl or salad; use 1.5 parts water to 1 part couscous.

This farro bowl is not gluten-free, but you can substitute the farro for gluten-free grains such as quinoa, millet, amaranth, or rice.

For a vegan option, substitute the feta cheese for a dairy-free version and use maple syrup for the honey in the vinaigrette.

If you enjoyed this recipe or have any questions, reply below!

Here are some more vegetarian recipes to try!

Beet and Feta Salad with Buckwheat

Gluten-Free Mediterranean Pasta Salad

Marry Me Butter Beans

Instant Pot Black Eyed Peas

French Onion Soup Pasta in One Pot

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