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Home » Dinner

Farro Bowl with Honey Lemon Vinaigrette

Published: Mar 8, 2025 by Katie Pfeffer MS, RD · This post may contain affiliate links · Leave a Comment

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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!

farro bowl in white plate

Table of contents

  • What You'll Need for this Farro Bowl:
    • Ingredients:
    • Equipment:
  • How to Make the Farro Mediterranean Salad:
    • How to Make the Honey Lemon Vinaigrette:
  • How to Store the Farro Mediterranean Salad:
  • Variations:

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
honey lemon vinaigrette and farro

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.

grain bowl with salad fork

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.

farro mediterranean salad on marble

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

closeup of a grain bowl
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Farro Bowl with Honey Lemon Vinaigrette

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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!

  • Author: Katie Pfeffer MS, RD
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

1 cup farro, or pearled farro

3 cups water or vegetable broth

1 English cucumber, thinly sliced

One 14-ounce can of artichoke hearts, drained and rinsed, chopped

One 14-ounce can of white beans such as cannellini, drained and rinsed

½ cup kalamata olives sliced

6 ounces feta cheese crumbles

½ cup fresh dill, chopped

Honey Lemon Vinaigrette Dressing:

¼ cup extra virgin olive oil

2-3 tablespoons white wine vinegar

Juice and zest of one lemon

1 shallot, finely chopped

3-4 cloves of garlic, minced

¼ teaspoon salt, optional

Instructions

In a small pot, bring the water or broth to a boil and add the farro. Let simmer for 20-25 minutes, or until tender. The farro should have a soft and chewy texture. Set aside to let cool.

While the farro cooks, you can prep your ingredients and make the vinaigrette.  In a small bowl, whisk together the ingredients for the honey lemon vinaigrette. Set aside.

In a large mixing bowl, combine the remaining ingredients (cucumber, artichoke hearts, beans, olives, feta cheese, and dill). Mix in the farro once cooled. Pour in the dressing and add as much as desired, enough to coat the ingredients. Salt and pepper to taste.

Equipment

Chef's knife

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Citrus Squeezer

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mixing bowl

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Notes

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.

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Hi, I'm Katie Pfeffer-Scanlan MS, RD (a.k.a. Bunny)! Registered Dietitian and food blogger. Sharing mostly plant-forward recipes and providing telehealth nutrition services!

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