Summer Grain Bowl with Green Goddess Feta Dressing


Total Time:

45 minutes



This is about to be your go-to summer salad / bowl situation… Summer Grain Bowl with Green Goddess Feta Dressing!

Summer Grain Bowl with Green Goddess Feta Dressing from (@whatsgabycookin)

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:

Summer Grain Bowl with Green Goddess Feta Dressing

Your new fav grain bowl of summer with the most incredible Green Goddess Feta Dressing!
5 from 5 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish, Salad
Cuisine Mediterranean
Servings 6 people


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


  • 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 Rating


  1. Monika

    5 stars
    All these delicious summer dinners! I just love them all!!

  2. Hilary

    Is there a way to make the dressing vegan? Perhaps the basil vinaigrette? Thoughts?

  3. Alison

    5 stars
    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.

    • Gaby

      no – if you’re prepping ahead of time, add the peaches fresh each day

  4. Gina

    This sounds amazing! Do you have a sense of whether the dressing would freeze well?

  5. Mallory

    5 stars
    Wow!!! This green goddess feta is perfect to have on hand to jazz up any summer meal!!! I’ve made it twice already!!!

  6. Abbie

    5 stars
    This is so fresh and flavorful! Will definitely make it again… especially the dressing!!

  7. Kelsie

    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.

  8. Rachel

    5 stars
    When I try a new Gaby recipe, I know it’s 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. It’s the perfect summertime lunch! 10/10

  9. Maura Dimeo

    Just signed up for your mail and am excited about your recipes! Up my alley