Vibrant Greek Breakfast Bowl

Allergens

None

Ingredients

• 1 cup farro, uncooked 2 cups water 1/2 cup cherry tomatoes, halved 1 cucumber, sliced 1 cup baby spinach, roughly chopped 1/2 cup Kalamata olives, pitted and halved 4 oz feta cheese, crumbled 1/4 cup fresh dill, chopped 1/4 cup fresh parsley, chopped 3 tablespoons lemon juice 3 tablespoons extra virgin olive oil Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the water to a boil. Add the farro and cook according to package instructions until tender but still slightly chewy. Drain and set aside to cool.
2. In a large mixing bowl, combine the tomatoes, cucumber, spinach, olives, feta cheese, dill, and parsley.
3. Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. Pour the dressing over the salad ingredients and toss gently to combine.
4. Once the farro has cooled, fold it into the salad mixture.
5. Serve immediately or refrigerate until ready to serve.

Chef’s Insight

This breakfast bowl is not only delicious but also full of fiber, protein, and healthy fats to keep you energized throughout your day.

Notes

This dish is suitable for those following a vegetarian or vegan diet, as well as gluten-free diets if using certified gluten-free oats.