Citrus Herb Farro Cucumber Bowl (Printable Version)
Vibrant Mediterranean bowl with nutty farro, fresh vegetables, and bright citrus-herb dressing
# Ingredient List:
→ Grains
01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 large cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/4 small red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped
08 - 1/4 cup fresh mint, chopped
→ Citrus Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons freshly squeezed lemon juice
11 - 2 tablespoons freshly squeezed orange juice
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, finely minced
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Toppings
17 - 1/4 cup crumbled feta cheese
18 - 2 tablespoons toasted pistachios or almonds
19 - Lemon or orange zest, for garnish
# How to Make It:
01 - Rinse the farro under cold water. Combine farro, water, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, or until farro is tender but chewy. Drain any excess water and let cool slightly.
02 - While the farro cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley and mint.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, orange juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
04 - In a large mixing bowl, combine the cooked farro, cucumber, cherry tomatoes, red onion, parsley, and mint. Drizzle with the citrus dressing and toss well to coat.
05 - Taste and adjust seasoning if needed. Divide among serving bowls. Top each with feta cheese, toasted nuts, and lemon or orange zest if desired. Serve immediately or chill for later.
# Expert Advice:
01 -
- The farro stays satisfyingly chewy even after dressing, so your lunch doesnt turn into mush by noon
- That citrus-herb dressing wakes up everything it touches, and I find myself drizzling it on roasted vegetables later in the week
02 -
- Farro continues absorbing dressing as it sits, so what seems like too much liquid initially will be perfect after an hour
- The raw garlic mellows significantly in the citrus, but if you are sensitive, let the dressing sit for 15 minutes before tossing
03 -
- Toasting your nuts in a dry pan over medium heat until fragrant makes a massive difference in flavor
- Let the farro cool completely before dressing—warm grain makes the herbs wilt instantly