Feta cheese goddess dressing + a grain bowl? Yes, please!
Today we welcome to WOT Foodie Week chef and number one best-selling author, Gaby Dalkin from What’s Gaby Cooking! She is sharing with us her go-to summer salad / bowl situation… this Summer Grain Bowl with Green Goddess Feta Dressing!
What happens when you buy 5lbs of feta cheese and don’t know what to do with it? You make 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 What’s Gaby Cooking 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.
Summer Grain Bowl with Green Goddess Feta Dressing
Ingredients
- 8 oz feta cheese, in brine (drained)
- 1 cup Greek Yogurt
- 1 tbsp chopped chives
- 4 tbsp chopped packed basil
- 4 tbsp chopped cilantro
- 1/4 cup water
- 1/2 lemon, juiced
- 1/2 tsp red pepper flakes
- Kosher salt and freshly cracked black pepper to taste
- 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 ½ 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.
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Recipe, text and images by Gaby Dalkin
