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Mediterranean farro bowl with yogurt

  • Total Time: 50 minutes
  • Yield: 4 servings


1 cup farro

3 cups water

1 red bell pepper cut into thin strips

1 small red onion cut into thin slices

1 medium zucchini cut into 1/2″ cubes

24 cherry tomatoes

2 tablespoons extra virgin olive oil

1/2 cup Greek yogurt fat free or full fat

1 tablespoon lemon juice

1 teaspoon dried dill weed

1/2 teaspoon salt

1 medium cucumber cut into small slices

24 black or kalamata olives

1/4 cup feta cheese

1 tablespoon chopped fresh parsley

1/4 teaspoon kosher or sea salt

fresh ground black pepper


Add the farro and water to a saucepan and cook according to package directions
Preheat oven to 425°F
Line a sheet pan with foil and add bell peppers, onions, zucchini, and tomatoes – keeping them in their own quarter of the pan
Drizzle olive oil over the veggies and lightly toss
Roast in the oven for 15-20 minutes, or until the tomatoes start to burst
While farro and veggies are cooking away, make the yogurt sauce by adding yogurt, dill, lemon, and salt in a small bowl, set aside
When the farro and veggies are cooked, assemble your bowl
Add farro, roasted vegetables, fresh cucumbers, olives, and feta to the bowl
Top with sauce, parsley, salt, and pepper