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Best Greek Grain Bowl

A vibrant and nutrient-dense Mediterranean meal featuring hearty whole grains, crisp vegetables, and salty feta cheese. This customizable bowl is perfect for healthy meal prepping and brings fresh, sun-soaked flavors to your table in every bite.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry farro or quinoa
  • 2 cups vegetable broth for cooking grains
  • 1 tablespoon extra virgin olive oil for toasting grains
  • 1 large English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup pitted Kalamata olives, halved
  • 4 oz block feta cheese, crumbled by hand
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil for dressing
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper

Equipment

  • Medium saucepan with lid
  • Fine-mesh strainer
  • Chef's knife
  • Cutting board
  • Small glass jar or mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Large serving bowls

Method
 

  1. Rinse the farro or quinoa thoroughly under cold water using a fine-mesh strainer.
  2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the dry grains and toast for about 2 minutes, stirring frequently, until they smell nutty.
  3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover with a lid, and simmer according to package directions (typically 15-20 minutes for quinoa or 25 minutes for farro) until the liquid is absorbed.
  4. Remove the pot from the heat, fluff the grains with a fork, and let them cool slightly to prevent wilting the fresh vegetables.
  5. While the grains are cooking, dice the cucumber, halve the tomatoes, and slice the red onion into bite-sized pieces.
  6. In a small jar or bowl, whisk together the 1/4 cup olive oil, lemon juice, dried oregano, salt, and pepper until the dressing is emulsified and slightly thickened.
  7. Divide the cooked grains among four serving bowls to create a base.
  8. Arrange the cucumbers, tomatoes, onions, chickpeas, and Kalamata olives over the grains in sections or a rustic pile.
  9. Drizzle the lemon-oregano vinaigrette generously over each bowl.
  10. Top with the hand-crumbled feta cheese and fresh parsley. Give everything a gentle toss just before eating.

Notes

To prevent the bowl from becoming watery, sprinkle salt on the diced cucumbers and let them sit for 5 minutes, then pat dry before assembly. For meal prep, store the dressing at the bottom of your container and layer the grains next to keep the vegetables crisp. If you prefer a milder onion flavor, soak the raw slices in cold water for 10 minutes before adding them to the bowl.