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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.