Chopped Market Vegetable Bowl

Serves 4 · 25 min prep · 5 min cook

Ingredients

• 2 cups cooked farro or quinoa
• 2 large ripe tomatoes
• 1 1/2 cups fresh corn kernels
• 1 large peach
• 1 cup diced mini sweet peppers
• 1 medium cucumber
• 3/4 cup torn fresh basil
• 1/4 cup fresh mint leaves
• 3/4 cup feta cheese, crumbled
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup toasted pumpkin seeds

Instructions

1. 1If starting from dry grain, cook the farro or quinoa according to package directions until tender with a pleasant chew, then spread on a sheet pan to cool completely so it does not wilt the raw vegetables.
2. 2Dice the tomatoes, peach, cucumber, and mini sweet peppers into neat, uniform half-inch pieces so the bowl eats like a composed chopped salad rather than a loose mix.
3. 3If the corn is super fresh and sweet, leave it raw for maximum crunch; otherwise, give the kernels a 2-minute flash in a hot dry skillet until just fragrant and still bright.
4. 4In a jar or small bowl, shake or whisk the olive oil, red wine vinegar, Dijon, honey, salt, and black pepper until the dressing is smooth and slightly thickened.
5. 5In a large mixing bowl, combine the cooled grain, chopped tomatoes, peach, cucumber, peppers, and corn.
6. 6Pour three-quarters of the dressing over the mixture and toss thoroughly so every grain and vegetable piece is lightly coated.
7. 7Fold in most of the torn basil and mint, saving a handful for garnish, and add the crumbled feta so creamy pockets appear throughout.
8. 8Taste and add the remaining dressing or a pinch more salt if the vegetables taste flat; the bowl should taste bright, herby, and lightly sweet from the peach and corn.
9. 9Divide among four shallow bowls or meal-prep containers and top each portion with toasted pumpkin seeds and the reserved herbs.
10. 10Serve immediately for peak crunch, or chill up to 4 hours; if packing for work, keep seeds separate until just before eating so they stay crisp.