If you’re looking for a hearty and healthy vegetarian dish that’s easy to prepare and packed with Mediterranean flavor, this Farro with Roasted Tomatoes, Pesto, and Spinach recipe is for you. With chewy farro as the base grain, this meal comes alive thanks to the rich umami of roasted cherry or grape tomatoes, the earthy spice of red onions, a zesty lemon finish, and a generous swirl of pesto.
Perfect for weeknight dinners, meal prepping, or serving at a summer lunch gathering, this farro bowl is both flexible and crowd-pleasing. Serve it warm or cold, customize it with seasonal veggies or proteins like shrimp or chicken, and enjoy a balanced, nourishing meal every time.
Table of Contents
Ingredients (Serves 4)
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Salt and ground black pepper (to taste)
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1 cup farro, rinsed
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2 pints cherry or grape tomatoes
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1 small red onion, cut into 1-inch wedges
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2 tbsp olive oil, plus more for tossing
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½ tsp red pepper flakes (optional)
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¼ cup pesto, homemade or store-bought
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Zest and juice of 1 lemon
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2 packed cups baby spinach
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1 (4-ounce) ball mozzarella, torn into pieces, or ½ cup ricotta salata, crumbled (optional)
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¼ cup chopped fresh parsley or basil
Instructions
Step 1: Cook the Farro
Bring a large pot of salted water to a boil. Add farro and boil uncovered for about 30 minutes, stirring occasionally until tender but slightly chewy. Drain and set aside.
Step 2: Roast the Vegetables
Preheat your oven to 400°F (200°C). On a baking sheet, toss tomatoes and onion wedges with olive oil, salt, black pepper, and red pepper flakes. Roast for 25 to 30 minutes, or until tomatoes blister and onions caramelize.
Step 3: Mix and Season
Return the cooked farro to the pot or transfer to a bowl. Drizzle with olive oil, stir in pesto, lemon zest, and lemon juice. Add spinach and allow the heat to wilt it slightly.
Step 4: Assemble and Serve
Scrape the roasted vegetables and their juices into the farro. Stir well. Season to taste. Add cheese, if using, and garnish with chopped herbs. Serve warm, or chill for later.
Customization Ideas
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Greens: Substitute with arugula, baby kale, or cooked broccoli rabe.
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Cheese-Free/Vegan: Omit cheese or use vegan alternatives.
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Protein Add-ons: Top with grilled chicken, roasted shrimp, or pan-seared tofu.
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Grain Swap: Use quinoa, barley, or bulgur if farro is unavailable.
Frequently Asked Questions (FAQs)
What is farro?
Farro is an ancient whole grain made from wheat. It has a nutty flavor and chewy texture, making it ideal for grain bowls, salads, and soups.
Can I make this recipe vegan?
Absolutely! Simply skip the cheese or use a dairy-free cheese alternative. The pesto should also be vegan-friendly or you can make your own using nutritional yeast instead of Parmesan.
What’s the best type of pesto to use?
Store-bought pesto works great, but if you have time, homemade pesto with fresh basil, pine nuts, garlic, Parmesan, and olive oil elevates the dish even more.
Can I prepare it ahead of time?
Yes! This dish stores very well and actually tastes better the next day. Store in an airtight container in the fridge for up to 3 days.
Can I serve it cold?
Yes, this farro bowl is delicious both warm and cold. If serving cold, we suggest adding a little olive oil and fresh greens right before serving.
Final Thoughts
This Farro with Roasted Tomatoes, Pesto, and Spinach is the kind of dish you’ll keep coming back to—whether you’re hosting a dinner, packing lunches, or just craving something light yet filling. It’s naturally vegetarian, endlessly versatile, and full of flavor. The roasted tomatoes bring warmth, the pesto adds depth, and the spinach keeps it fresh.
You can make it your own with proteins, other veggies, or alternative grains—but even as-is, it’s a complete and satisfying meal. It’s proof that healthy eating can be delicious, beautiful, and totally unfussy.
