Herbed Farro with Roasted Tomatoes & Spinach

1. Preheat Oven and Cook Farro

Preheat your oven to 400 degrees. Bring a large pot of well-salted water to a medium boil and add the rinsed farro. Let it cook uncovered for about 30 minutes, stirring occasionally, until the farro is tender but not too chewy.

2. Roast Tomatoes and Onions

While the farro cooks, place the cherry or grape tomatoes and the red onion wedges onto a sheet pan. Drizzle them with 2 tablespoons of olive oil, then season with salt, pepper, and the red-pepper flakes. Roast in the preheated oven for 25 to 30 minutes until the tomatoes are burst and the onions are caramelized.

3. Combine Farro with Pesto and Lemon

Once the farro is done, drain it well and transfer it to a serving bowl or pot. Toss it with a bit of olive oil and 1/4 cup of pesto to coat the grains evenly. Next, mix in the lemon zest and juice.

4. Mix in Spinach and Roasted Vegetables

Add the baby spinach to the warm farro and stir until it wilts slightly. Scrape the roasted onions, tomatoes, and their juices into the bowl, mixing well. Season with additional salt and pepper to taste.

5. Add Cheese and Herbs

If you like, add the fresh mozzarella chunks or crumbled ricotta salata at this point, letting the cheese melt slightly into the warm farro and vegetables. Finally, garnish with the roughly chopped parsley or basil leaves and tender stems for a fresh, herby finish. Serve immediately.