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Greek Farro Bowls

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


For the dressing:

  • Zest and juice of 2 lemons
  • 2 large cloves garlic, grated or pasted
  • 2 tablespoons fresh oregano, finely chopped or 1 teaspoon dried oregano
  • 1 small fresh red chili, finely chopped or 1 teaspoon red chili flakes
  • 2 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 1/2 cup EVOO – Extra Virgin Olive Oil
  • 1 cup pearled farro
  • Salt
  • 1/2 seedless cucumber, chopped
  • 2 vine tomatoes, chopped
  • 4 scallions, both whites and greens thinly sliced on a bias
  • 1 small red onion, chopped
  • 1 cubanelle pepper, seeded and chopped
  • 1 red field pepper, seeded and chopped
  • 1 loosely packed cup mint, chopped
  • 1 loosely packed cup parsley tops, chopped
  • 3/4 cup walnuts, toasted and coarsely chopped
  • 3/4 pound Greek feta, drained and crumbled
  • 1 cup pitted Kalamata olives, coarsely chopped
  • 8 to 10 drained pepperoncini, sliced
  • Pepper


Whisk up dressing ingredients in large mixing bowl and set aside. 

In a saucepot, cover farro with 2 inches water, bring to a boil, season with salt and cook 20 minutes to al dente; drain. 

Add farro, cucumber, tomatoes, scallions, red onion, peppers, mint, parsley, walnuts, feta, olives and pepperoncini to a mixing bowl. Add dressing and toss to combine. Season with salt and pepper to taste, and serve. 

Rachael Ray