Description
This hearty and healthy dish combines chewy farro, sweet blistered cherry tomatoes, and fresh basil pesto for a vibrant, Mediterranean-inspired meal. Packed with fiber, protein, and bold flavors, it’s perfect as a main course or a robust side.
Ingredients
1 cup uncooked farro
3 cups water or vegetable broth (for cooking farro)
2 cups cherry or grape tomatoes
1 tablespoon olive oil
Salt and pepper, to taste
½ cup pesto (homemade or store-bought)
Optional: crumbled feta or goat cheese for garnish
Optional protein: grilled chicken, tofu, or chickpeas
Instructions
Cook the Farro: Rinse the farro under cold water. In a large pot, bring water or broth to a boil. Add farro and cook for 25–30 minutes until tender but chewy. Drain and toss with a drizzle of olive oil.
Blister the Tomatoes: Preheat oven to 400°F (200°C). Toss tomatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until skins blister and tomatoes begin to burst.
Combine: In a large bowl, mix warm farro with pesto until evenly coated. Gently fold in the blistered tomatoes and their juices.
Serve: Plate the dish warm or chilled. Garnish with cheese or added protein, if desired.
Notes
Use quinoa or brown rice instead of farro for a gluten-free version.
Nutritional yeast can replace Parmesan in pesto for a vegan alternative.
Add roasted red peppers, zucchini, or sun-dried tomatoes for variation.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Salad
- Method: Boiling, Roasting
- Cuisine: Mediterranean