Farro and roasted cherry tomato salad with basil pesto in a bowl, garnished with parmesan and arugula.
Salads

Farro and Roasted Cherry Tomato Salad with Basil Pesto

Prep15 minCook30 minRest / wait5 minTotal50 min

Original recipe: 4 servings · Easy

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Ingredients

  • 1 cup · ≈ 200 g

    uncooked

  • 2 cups · ≈ 300 g

    halved

  • 3 tablespoons · ≈ 45 ml
  • 1 teaspoon · ≈ 5 g
  • ½ teaspoon · ≈ 1 g

    freshly ground

  • ⅓ cup · ≈ 80 ml

    store-bought or homemade

  • 2 cups · ≈ 60 g

    washed and dried

  • ¼ cup · ≈ 20 g

    shaved or grated

Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.

Measurement guide

tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.

Directions

  1. Cook the farro

    Begin by thoroughly rinsing the uncooked farro under cold running water to remove any residual dust or debris. Place the rinsed farro into a medium saucepan and add 3 cups (720 ml) of water along with 1/2 teaspoon of salt to season the grain as it cooks. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid. Let the farro simmer gently for 25 to 30 minutes until the grains are tender yet maintain a pleasant chewiness typical of properly cooked farro. After cooking, drain any remaining water through a fine mesh sieve and transfer the farro to a mixing bowl to cool slightly before assembling the salad.

  2. Roast the cherry tomatoes

    While the farro cooks, preheat your oven to 400°F (200°C) to prepare for roasting the cherry tomatoes. Place the halved cherry tomatoes in a bowl and toss them with 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of salt, and a generous grind of fresh black pepper. Spread the tomatoes evenly on a baking sheet with the cut sides facing up to ensure even caramelization. Roast in the oven for about 20 minutes until the tomatoes have softened, released their juices, and developed a caramelized surface, indicating they are perfectly roasted to bring out their natural sweetness and concentrated flavor.

  3. Combine salad ingredients

    Once the farro has cooled slightly and the cherry tomatoes are roasted, add the roasted tomatoes directly to the bowl of warm farro. Pour in the remaining 1 tablespoon of olive oil along with 1/3 cup of either store-bought or homemade basil pesto. Add 2 cups of washed and dried arugula leaves to the bowl. Gently fold all the ingredients together using a spatula or wooden spoon, ensuring the pesto coats the farro and tomatoes evenly while incorporating the peppery arugula throughout. This mixing will meld all flavors while preserving the textures of each component.

  4. Finish and serve

    To finish, top the salad with 1/4 cup of shaved or grated parmesan cheese, distributing it evenly for bursts of salty richness in each bite. Allow the assembled salad to rest for 5 minutes at room temperature which helps the flavors meld and the farro to absorb some of the pesto’s aromatic qualities. Serve the salad warm or at room temperature as a hearty and flavorful lunch option that balances nutty grains, vibrant herbs, and sweet, roasted vegetables beautifully.

Farro is a versatile ancient wheat grain known for its pleasantly chewy texture and mild, nutty flavor, making it a favorite base for hearty salads and grain bowls. In this recipe, the farro serves as the perfect canvas to carry the sweet, caramelized notes of roasted cherry tomatoes and the vibrant, herby freshness of basil pesto.

Combining these elements creates a satisfying salad that highlights farro's unique culinary appeal for a nourishing, flavorful meal.

This farro and roasted cherry tomato salad with basil pesto delivers a delicious balance of textures and tastes inspired by Mediterranean cuisine. The roasting process intensifies the tomatoes' natural sweetness and softens their texture, while the peppery arugula adds a bright, leafy contrast. Tossing the salad with aromatic basil pesto introduces layers of herbaceous depth and richness, making this dish engaging and delightful for cooks of all skill levels.

With simple fresh ingredients and straightforward steps, this salad comes together quickly. The farro can be served warm or at room temperature, making it excellent for meal prep, picnics, or casual gatherings. A sprinkle of salty parmesan cheese on top offers a savory finish that complements the sweetness of the tomatoes and the nuttiness of the farro, perfectly rounding out this colorful, wholesome grain salad.

How to Make Farro

  1. Cook the farro: Begin by thoroughly rinsing the uncooked farro under cold running water to remove any residual dust or debris. Place the rinsed farro into a medium saucepan and add 3 cups (720 ml) of water along with 1/2 teaspoon of salt to season the grain as it cooks.
  2. Roast the cherry tomatoes: While the farro cooks, preheat your oven to 400°F (200°C) to prepare for roasting the cherry tomatoes. Place the halved cherry tomatoes in a bowl and toss them with 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of salt, and a generous grind of fresh black pepper.
  3. Combine salad ingredients: Once the farro has cooled slightly and the cherry tomatoes are roasted, add the roasted tomatoes directly to the bowl of warm farro. Pour in the remaining 1 tablespoon of olive oil along with 1/3 cup of either store-bought or homemade basil pesto.
  4. Finish and serve: To finish, top the salad with 1/4 cup of shaved or grated parmesan cheese, distributing it evenly for bursts of salty richness in each bite. Allow the assembled salad to rest for 5 minutes at room temperature which helps the flavors meld and the farro to absorb some of the pesto’s aromatic qualities.

Equipment

  • medium saucepan
  • baking sheet
  • mixing bowl
  • spoon
  • knife

Metric measurements

For the original 4 servings. This reference table stays fixed when you change the portions above.

Ingredient US amount Metric equivalent
farrouncooked 1 cup 200 g
cherry tomatoeshalved 2 cups 300 g
extra-virgin olive oil 3 tablespoons 45 ml
salt 1 teaspoon 5 g
black pepperfreshly ground ½ teaspoon 1 g
basil pestostore-bought or homemade ⅓ cup 80 ml
arugulawashed and dried 2 cups 60 g
parmesan cheeseshaved or grated ¼ cup 20 g

Cooking tips

  • Cook farro ahead and refrigerate to save time for future salads.
  • Use good quality basil pesto or make your own for the best fresh flavor.
  • Roast tomatoes until they are caramelized but not burnt to maximize sweetness.
  • This salad can be served warm or at room temperature and still tastes great.

Substitutions

  • Substitute farro with barley or quinoa for different textures but slightly altered flavor.
  • Use baby spinach in place of arugula for a milder green or if arugula is unavailable.

Storage and reheating

Any leftovers should be stored in an airtight container and kept refrigerated for up to 3 days to maintain freshness. When ready to enjoy, you can gently reheat the salad in a microwave or eat it cold straight from the fridge, depending on your preference.

Note that the bright herbal flavors in the basil pesto may become subdued after refrigeration; to revive that freshness, stir in a small splash of olive oil before serving. This method helps restore the salad's moisture and intensifies its vibrant flavors while keeping the farro’s texture intact.

Allergen notes

Potential allergens include gluten, dairy, tree nuts (in pesto). Check all labels and substitutions; this is not an exhaustive allergen assessment.

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