Mediterranean Morning Grain Bowl

This nutritious bowl was inspired by the Greek tradition of combining grains with fresh vegetables and herbs. During a cooking class on the island of Naxos, our instructor created a similar dish using local ingredients, explaining that while not a traditional breakfast, grain bowls with Greek flavors make for a nourishing start to the day that’s in keeping with the Mediterranean diet’s principles.

Ingredients

• 1 cup farro or barley, rinsed
• 2 cups water or vegetable broth
• 1/2 teaspoon salt
• 2 tablespoons olive oil, divided
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 4 soft-boiled eggs, peeled and halved
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon honey
• Salt and freshly ground black pepper to taste

Instructions

1. In a medium saucepan, combine farro, water or broth, and salt. Bring to a boil.
2. Reduce heat, cover, and simmer for 25-30 minutes until tender but still chewy. Drain any excess liquid.
3. Toss warm farro with 1 tablespoon olive oil and let cool slightly.
4. Meanwhile, make the dressing: Whisk together olive oil, lemon juice, vinegar, garlic, oregano, honey, salt, and pepper.
5. In a large bowl, combine cooled farro, tomatoes, cucumber, red onion, and olives.
6. Pour dressing over the mixture and toss to combine.
7. Divide the grain mixture among four bowls.
8. Top each bowl with crumbled feta cheese and a soft-boiled egg.
9. Drizzle with remaining olive oil and sprinkle with fresh herbs.
10. Serve at room temperature.

Recipe Notes

• Prepare the farro and soft-boiled eggs the night before for a quick assembly in the morning.
• For a gluten-free option, substitute quinoa or millet for the farro.
• Add grilled chicken or salmon for extra protein.
• Try different vegetables based on what’s in season – roasted red peppers or zucchini work well.

Prep time: 15 minutes | Cook time: 30 minutes | Serves: 4