Grape Tomato & Herb Farro Bowl

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 cup dry pearled farro
• 2 cups grape tomatoes
• 1 medium English cucumber
• 1/2 cup packed fresh basil leaves
• 1/4 cup chopped fresh parsley
• 3/4 cup crumbled feta
• 1/4 cup toasted sunflower seeds
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 small garlic clove
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon lemon zest

Instructions

1. 1Rinse the farro under cool water, then combine it with water and salt in a medium saucepan. Bring to a boil, reduce to a steady simmer, cover, and cook 20–25 minutes until the grains are tender with a pleasant chew.
2. 2Drain any leftover liquid, spread the farro on a sheet pan, and let it cool 10 minutes so it stops steaming and stays separate.
3. 3While the farro cooks, halve the grape tomatoes and dice the cucumber into small bite-size pieces; keep both raw so they stay juicy and crisp.
4. 4Finely mince the garlic and whisk it with the olive oil, red wine vinegar, lemon zest, salt, and pepper in a large bowl until fragrant.
5. 5Add the slightly cooled farro to the dressing and toss well so every grain is coated and can absorb the bright flavors.
6. 6Fold in the halved grape tomatoes, diced cucumber, torn basil, and chopped parsley; the herbs should wilt just slightly from the residual warmth.
7. 7Taste and adjust seasoning; the bowl should taste herb-forward and tomato-juicy without any heavy sauce.
8. 8Spoon into four bowls or lunch containers.
9. 9Top each portion with crumbled feta and a sprinkle of toasted sunflower seeds for creamy-salty contrast and crunch.
10. 10Serve warm, room temperature, or chilled; it holds well for 3 days in the fridge, making it ideal for work lunches.