This is about to be your go-to summer salad / bowl situation… Summer Grain Bowl with Green Goddess Feta Dressing!
Two weeks ago when we were in Palm Springs, I decided it was a good idea to buy like 5 lbs of feta for the week. Fast forward to the last night and I was like WTF do I do with all of this. I ended up making it into a feta/herby dressing and OH MY GAH it’s truly what dreams are made of. Add this Green Goddess Feta Dressing to the list of incredible bright dressings / vinaigrettes to come out of the WGC kitchen. It’s right up there with Basil Vinaigrette. I tossed it with some leftover farro and a bunch of vegetables but you could easily put this dressing on anything from salad to grain bowls to fish to chicken to steak and everything else in between. Add it to your summer repertoire.
And if you need a few more summer sauce ideas besides this Green Goddess Feta Dressing – here you go:
- Basil Vinaigrette – the vinaigrette to end all vinaigrettes!
- Cilantro Vinaigrette
- Garlic Labneh – life altering
- Tomatillo Avocado Salsa
- The BEST Homemade Ketchup
- Magical Green Sauce – it’s like a homemade hot sauce and it’s INSANE
- Tzatziki – for those moments I need to feel like I’m in Greece
- Basil Whipped Goat Cheese
- Leek Confit – use it as a dip, slather it on pizza, add to a sandwich… you get the idea
- Garlic Sauce – magical on pasta!
- Green Goddess Hummus
Summer Grain Bowl with Green Goddess Feta Dressing
Your new fav grain bowl of summer with the most incredible Green Goddess Feta Dressing!
Ingredients
For the Green Goddess Feta Dressing
- 8 ounces feta cheese, in brine (drained)
- 1 cup Greek Yogurt
- 4 tablespoons chopped chives
- 4 tablespoons chopped packed basil
- 4 tablespoons chopped cilantro
- 1/4 cup water
- 1/2 lemon, juiced
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly cracked black pepper to taste
For the Grain Bowl
- 1 cup farro (quinoa or rice also works)
- 3 Persian cucumbers, halved and sliced
- 2/3 cup fresh corn
- 2 peaches, cubed (or any other stone fruit)
- 1 cup cherry tomatoes, halved
- fresh basil to garnish
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Place the ingredients for the dressing into a blender and blend until smooth. Add a few tablespoons of water if needed to smooth out until consistency is similar to ranch.
- Cook the farro according to the package directions. Let cool slightly.
- Toss the farro with Ā½ cup of the dressing, more if needed. And then add the Persian cucumbers, corn, cubed peaches, cherry tomatoes and season with salt and pepper. Toss to combine
- Serve as a side dish or a main dish with fresh basil on top for garnish.
All these delicious summer dinners! I just love them all!!
Could I use your basil vinaigrette as well?
Should the corn be cooked or raw?
I prefer it raw
Is there a way to make the dressing vegan? Perhaps the basil vinaigrette? Thoughts?
basil vin would be great!
Incredible combination of flavors. Dressing is amazing with stone fruit and the Persian cucumber adds a nice fresh bite of crunchiness. I used brown rice and absolutely loved this recipe.
Do the peaches last more than a day??
no – if you’re prepping ahead of time, add the peaches fresh each day
Full fat greek or 2%? Thanks!
either one! I prefer full fat
This sounds amazing! Do you have a sense of whether the dressing would freeze well?
it freezes great!
How long does the dressing last in the fridge?
about a week
Wow!!! This green goddess feta is perfect to have on hand to jazz up any summer meal!!! Iāve made it twice already!!!
This is so fresh and flavorful! Will definitely make it againā¦ especially the dressing!!
SO GOOD! I used quinoa, which added great texture and blended well with the dressing. I only had half of the amount of feta so threw in some goat cheese crumbles, adding extra tanginess.
When I try a new Gaby recipe, I know itās going to be good – but I was surprised by how much this recipe blew me away! The peaches are the perfect fresh & sweet complement to the farro & feta dressing. Itās the perfect summertime lunch! 10/10
Just signed up for your mail and am excited about your recipes! Up my alley