My Mediterranean Farro Salad is one of my favorite grain salads ever. Chewy farro, tangy greek olives, salty feta – enough said, right? To make it an easy and balanced meal, I get some help from store-bought hummus and washed baby greens. Add lemon and whole wheat pita bread and dinner is served.
I keep pita stocked in my freezer for meals like this. If you like dipping, serve the pita cut into quarters or tear into bite-size pieces to use a crouton type deal on top of the bowl. Or, do as I do, and serve with pita halves. I love spreading some hummus inside and piling in some of the farro along with some spinach.
You can also change up the greens to use up what you have on hand. No lemons? Use vinegar instead. This is more about a method, that is, using simple homemade dishes plus some store-bought help to create satisfying, healthy, plant-forward meals that are easy to put together.
Mediterranean Farro & Hummus Bowls
1 batch Farro Salad with Greek Olives & Feta
1 cup hummus, store-bought or homemade
4 whole wheat pitas or flatbreads
fresh lemon juice
lemon wedges, for serving
Dress 6 big handfuls baby spinach with fresh lemon juice. Season with salt and pepper. Divide among 4 bowls and top with the farro salad. Add 1/4 cup hummus to each bowl. Serve with pita bread.
Personally, I like eating this with halved pitas that I can fill with some of the farro, spinach and hummus.