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!
- 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
1/2 cup kalamata olives sliced
6 ounces feta cheese crumbles
1/2 cup fresh dill, chopped
Honey Lemon Vinaigrette Dressing:
1/4 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
1/4 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.
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.
