Greek Grain Bowl

January 17, 2018

Let’s give the beloved grain bowl a Greek makeover! Tossed together in this bowl of healthy goodness is arugula, shrimp, farro, chickpeas, tomatoes, olives, and feta. It’s all dressed with a creamy yogurt dressing and a squeeze of lemon. Served with a side of pita chips this one is going to be tough to resist!

Greek Goodness in a Bowl

There’s nothing that I love more than a killer grain bowl you look forward to eating over and over again. I like to draw inspiration from a recipe or cuisine I already love and pull in seasonal ingredients and sauce…you always need a good sauce or dressing to pull it together!

I’ve never met a classic Greek salad that I didn’t like, so for this Greek grain bowl I included some of the classic ingredients along with a few others. I use nutty farro and peppery arugula for a base and add vibrant, crunchy vegetables like crisp cucumbers, hearty chickpeas, juicy tomatoes, and briny olives. I like to finish it off with a generous drizzle of Creamy Dill Yogurt Dressing and a handful of crumbled feta cheese.

Grain Bowl Basics

This is the basic formula I like to follow when putting together a grain bowl.

  • Grain – Quinoa, farro, couscous, rice, barley, or bulgar
  • Greens – Arugula, shredded kale, mixed greens, or lettuces
  • Protein – rotisserie chicken, beans, lentils, chickpeas, hard boiled egg, or fish
  • Vegetables – Avocado, cucumbers, carrots, shredded cabbage, tomatoes, or snap peas
  • Fruit – Apples, fresh berries, clementines, dried cranberries or cherries, pomegranate seeds
  • Nuts + Olives– Almonds, pecans, pistachios, crushed peanuts, or kalamata olives,
  • Cheese – Crumbled feta or goat cheese. parmesan, bleu cheese, fresh mozzarella
  • Dressing/Sauce– Vinaigrettes, hummus, creamy dressings, or tahini


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Greek Grain Bowl

  • Author: kelsey nixon
  • Yield: 4 servings 1x


  • 4 cups farro, cooked
  • 4 cups baby arugula, chopped
  • 2 cups medium shrimp, cooked and seasoned with a squeeze of lemon
  • 1 can chickpeas, rinsed and drained
  • 1 cup grape tomatoes, halved and seasoned with salt and pepper
  • 1 cup olives
  • 1 cup feta cheese, crumbled 
  • Creamy Dill Yogurt Dressing, recipe follows


Creamy Dill Yogurt Dressing

  • 1 cup plain Greek yogurt
  • zest and juice from 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon cracked black pepper
  • 2 teaspoons chopped fresh dill


For the bowl: Divide farro among 4 bowls; top evenly with arugula, shrimp, chickpeas, tomatoes and Olives. Drizzle with creamy dill dressing and top evenly with feta cheese. Serve with a wedge of lemon, if desired.

For the dressing: Mix the yogurt, lemon juice and zest together in a small bowl. Drizzle in the olive oil, whisking constantly until smooth and slightly thickened. Stir in the pepper and the chopped dill. Refrigerate, covered, until ready to use.

Looking for more simple weeknight recipes? Check out Recipe Club.

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