California Caprese Farro Bowl
Mediterranean meets California which is really one in the same. The weather/climate patterns in both regions are remarkably similar. Their shared favorable temperatures most of the year with slight humidity provides the perfect environment for many of the worlds favorite plants and crops including tomatoes, lettuce, olives, avocados, citrus, garlic, asparagus, broccoli, strawberries, melons, peaches, apricots, cherries and many more.
I’ve taken a few of my favorite “Caprese” ingredients to create another colorful and clean all-in-one grain bowl. This grain bowl uses farro, an ancient whole wheat grain, chewy in texture with a delicious nutty flavor. Farro has been around for centuries, mostly in Southern Europe. It’s grown in Italy and is known as emmer. Here in the US, farms in Montana and North Dakota have grown farro for decades, but farro farms are popping up in New York and Pennsylvania as well. It is high in magnesium, B-vitamins, iron, fiber and protein, (7 grams fiber and 7 grams protein per 1/4 cup dry).
The dressing is uncomplicated, like the bowls. Olive oil, balsamic vinegar, mustard, oregano, salt and pepper. It’s all a good bowl needs, a tasty dressing to kick it up a notch. I love the combination in this bowl. I’m matching California faves (avocado, bacon, tomatoes) with the Mediterranean vive (basil, mozzarella balls, balsamic vinegar and olive oil) to create one of my favorite grain bowls.
- California Caprese Farro Bowl
- 2 cups cooked farro
- 4 cups baby spinach
- 1 avocado, diced
- 1 cup halved cherry tomatoes (yellow and red)
- 1/2 cup torn fresh mozzarella cheese
- 1/4 cup fresh chopped basil
- 4 slices center-cut bacon, cooked and crumbled
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 tsp oregano
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Balsamic Glaze, optional
- Top cooked farro with spinach, avocado, tomatoes, mozzarella cheese, basil and bacon.
- For the Dressing: Combine olive oil, vinegar, mustard, oregano, salt and pepper in a small bowl, stirring well with a whisk. Drizzle over bowl.
- Drizzle balsamic glaze over bowl, if desired.
You might also enjoy:
Mexican Fiesta Rice Bowl with Mango Salsa
Roasted Vegetables and Feta Quinoa Bowl
