Delicious Farro with Blistered Tomatoes

If you ask me, farro is one of those grains that doesn’t get enough love.

This Mediterranean-style dish combines chewy, nutty farro with sweet tomatoes that get all caramelized and golden in a hot pan. The tomatoes burst and release their juices, creating a light sauce that coats every grain.

It’s the kind of recipe that works just as well warm as it does at room temperature, making it perfect for meal prep or casual dinners. A sprinkle of fresh herbs and a drizzle of olive oil are all you need to finish it off.

It’s a simple, satisfying dish that feels both wholesome and comforting – just right for those nights when you want something that’s both healthy and filling.

What Kind of Farro Should I Use?

You’ll typically find three different types of farro at the store: pearled, semi-pearled, and whole grain. For this recipe, pearled farro is your best bet since it cooks faster (usually in about 20-25 minutes) and doesn’t require pre-soaking. If you’re using semi-pearled or whole grain farro, you’ll need to adjust your cooking time – semi-pearled takes about 25-30 minutes, while whole grain can take up to 40 minutes. Just check the package label to see which type you have, as this will determine how long you’ll need to cook it. Most grocery stores in the US carry pearled farro, which has had more of the bran removed, making it quicker to prepare while still maintaining that nice chewy texture that makes farro so good.

Options for Substitutions

This Mediterranean-style grain dish is pretty adaptable. Here’s what you can swap if needed:

• Farro: If you can’t find farro, try using pearled barley, wheat berries, or even brown rice. Just adjust cooking times according to package instructions – barley takes about the same time as farro, while brown rice might need an extra 10-15 minutes.
• Cherry tomatoes: Regular tomatoes cut into chunks work fine, or you can use grape tomatoes. In a pinch, you could even use drained canned cherry tomatoes, though they won’t blister the same way.
• Fennel: Not everyone keeps fennel on hand – you can skip it or replace with celery for a different but still fresh crunch. The flavor will be different, but still good!
• Pesto: Store-bought or homemade both work great. You can also use sun-dried tomato pesto for a different spin, or make a quick herb oil with basil, olive oil, and garlic.
• Mozzarella: Feel free to use other mild cheeses like fresh goat cheese, feta, or even burrata. For a dairy-free version, you can leave it out or add some diced avocado instead.
• Spinach: Any tender greens will work here – try arugula, baby kale, or mixed spring greens. Just add them at the end like you would the spinach.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking farro is not rinsing it thoroughly before cooking, which can leave you with a gritty texture – give it a good rinse under cold water until the water runs clear. Another common error is overcooking the cherry tomatoes, which should just be blistered and starting to burst, not completely broken down – keep an eye on them and remove from heat as soon as their skins start to wrinkle and split. When it comes to the fennel and onions, don’t rush the roasting process – giving them enough time to caramelize properly (about 20-25 minutes) will bring out their natural sweetness and add depth to your dish. For the best texture, make sure to cook the farro until it’s tender but still has a slight chew (about 25-30 minutes), and always taste test a few grains before draining – overcooked farro can become mushy and lose its pleasant nutty bite.

What to Serve With Farro with Blistered Tomatoes?

This Mediterranean-style farro dish works great as a main course, but you can also serve it alongside your favorite protein to make it even more filling. Try it with grilled chicken breast, seared salmon, or Italian-style sausages – they all pair really nicely with the pesto and roasted vegetables. For a completely vegetarian meal, you could add some chickpeas or white beans to the dish, or serve it with grilled portobello mushrooms on the side. A simple arugula salad dressed with lemon vinaigrette makes a nice fresh side that won’t overshadow the main dish’s flavors.

Storage Instructions

Keep Fresh: This farro dish is perfect for meal prep! Place it in an airtight container and keep it in the fridge for up to 5 days. The flavors actually get better as they mingle together, making it a great make-ahead option for busy weekdays.

Pack Away: If you’re planning to eat it later in the week, I recommend storing the fresh spinach separately and adding it just before serving. This keeps the greens crisp and prevents them from wilting. The mozzarella can be stored mixed in with the farro or separately, depending on your preference.

Serve Later: When you’re ready to enjoy your leftover farro, give it a quick stir and let it come to room temperature for about 15 minutes – this helps the flavors wake up. You can add a small drizzle of olive oil and an extra squeeze of lemon juice to freshen it up if needed.

Preparation Time	10-15 minutes
Cooking Time	60-75 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 35-45 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

For the farro:

• 1 1/2 cups farro (rinsed well under cold water)

For the roasted vegetables:

• 2 tbsp olive oil
• 2 pints cherry tomatoes (stem-on for roasting)
• 1/2 tsp crushed red pepper flakes (adds a subtle warmth)
• 1 fennel bulb (thinly sliced, fronds reserved for garnish)
• 1 red onion (cut into 1-inch wedges)
• 4 cloves garlic (smashed lightly)

For assembly:

• zest of 1 lemon (finely grated)
• 4 oz mozzarella (fresh, torn into small pieces)
• juice of 1 lemon
• 1/4 cup chopped parsley (freshly chopped for best flavor)
• 2 cups fresh spinach (baby spinach preferred)
• 1/2 cup pesto sauce (homemade or store-bought like Rana)
• 1 tbsp olive oil (I use Colavita extra virgin)

Step 1: Prepare and Cook the Farro

Before you begin, preheat your oven to 400°F (200°C).

Start preparing the farro using your preferred method: in an Instant Pot or on the stovetop.

For stovetop cooking, fill a large pot with water and generously salt it.

Bring the water to a boil and then add the farro.

Reduce the heat to medium-high to maintain a gentle boil/simmer.

Cook the farro uncovered for about 30 minutes, stirring occasionally to prevent it from sticking to the pot.

Cook until the farro is tender.

Drain any excess water when done.

Step 2: Roast the Vegetables

While the farro is cooking, line a sheet pan with parchment paper.

Add tomatoes, chopped garlic, fennel, and onion wedges to the pan.

Drizzle with 2 tablespoons of olive oil, and toss the vegetables to ensure they are well coated.

Season with salt, pepper, and red pepper flakes, if desired.

Place the pan in the oven and roast for about 30 minutes, or until the tomatoes blister and their skins become crinkly.

Step 3: Assemble the Farro Dish

Once the farro is cooked and drained, transfer it to a serving bowl or a large mixing pot.

Toss the farro with the remaining 1 tablespoon of olive oil and pesto.

Add the lemon zest and juice, along with the spinach, and mix everything together until combined.

Step 4: Combine and Serve

Top the farro with the roasted onions, tomatoes, fennel, and garlic.

For garnish, sprinkle extra fennel fronds and chopped parsley over the dish.

Serve and enjoy your flavorful and nutritious meal!