Roasted Tomato Basil Farro Bowl

The first time I made this grain bowl, I was trying to use up an abundance of cherry tomatoes from my farmers market run that had sat on my counter too long. Something magical happens when you roast those little jewels until they burst and caramelize, their juices mingling with balsamic to create this sweet-savory syrup that I honestly wanted to eat straight off the baking sheet.

I served this to my sister last summer when she was recovering from surgery and needed something nourishing but not heavy. She called me two days later to say she had made it three times in a row and was now evangelizing whipped ricotta to anyone who would listen, including her physical therapist.

Ingredients

• 1 cup uncooked farro: This ancient Italian grain has this incredible nutty flavor and chewy texture that stands up beautifully to roasted vegetables, though pearled farro cooks faster if you are pressed for time
• 3 cups water or vegetable broth: Using broth instead of water adds subtle depth, but honestly water works perfectly fine since the other components carry so much flavor
• ½ teaspoon salt: Farro needs salt in the cooking liquid or it will taste bland no matter what you top it with
• 2 cups cherry tomatoes, halved: Cherry tomatoes become sweeter and more concentrated than larger tomatoes when roasted, and they hold their shape better
• 2 tablespoons olive oil: Divide this between the tomatoes and the ricotta, using a really nice extra virgin one if you have it
• 1 teaspoon balsamic vinegar: This is the secret ingredient that makes the tomatoes taste like they came from a fancy restaurant kitchen
• ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper: Season the tomatoes generously since seasoning diminishes slightly during roasting
• 1 cup whole milk ricotta cheese: Do not use part skim here, the fat content is what makes the whipped ricotta feel luxurious
• 2 tablespoons heavy cream: This might seem like a small amount but it makes all the difference in achieving that silky texture
• 1 tablespoon olive oil: Added to the ricotta for richness and that lovely Mediterranean flavor
• Zest of ½ lemon: The bright citrus notes cut through the creamy ricotta and tie everything together beautifully
• ¼ teaspoon salt and freshly ground black pepper: The ricotta needs enough seasoning to stand up to the bold flavors of the roasted tomatoes
• ½ cup fresh basil leaves, torn: Tear the basil by hand instead of cutting it to avoid bruising and releasing those bitter compounds
• 2 cups arugula or mixed greens: The peppery bite of arugula provides a nice contrast to the sweet roasted tomatoes and creamy ricotta
• ¼ cup toasted pine nuts: Toast these in a dry pan over medium heat until golden and fragrant, watching closely because they go from perfect to burned in seconds
• Extra olive oil, for drizzling: Finish each bowl with a really good olive oil for that restaurant-style presentation

Instructions

Get the oven going:

Preheat to 400°F and position your rack in the middle while you prep everything else

Cook the farro:

Combine farro, water or broth, and salt in a medium saucepan. Bring to a boil then reduce heat to low, cover, and simmer for 25 to 30 minutes until tender but still pleasantly chewy. Drain any excess liquid and fluff with a fork

Roast the tomatoes:

Toss halved cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper on a baking sheet. Spread them out cut side up and roast for 18 to 20 minutes until they are blistered, juicy, and starting to caramelize at the edges

Whip the ricotta:

While everything cooks, combine ricotta, heavy cream, olive oil, lemon zest, salt, and pepper in a food processor or bowl. Blend or whisk until completely smooth and creamy, about 2 minutes. Taste and adjust seasoning if needed

Assemble the bowls:

Divide cooked farro among four bowls. Arrange roasted tomatoes, fresh greens, and torn basil on top. Add a generous dollop of whipped ricotta to each bowl

Finish and serve:

Sprinkle toasted pine nuts over everything and drizzle with your best olive oil. Serve immediately while the tomatoes are still warm

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This recipe became my go-to for impromptu summer dinners on the back patio. There is something about the combination of warm roasted tomatoes and cool whipped ricotta that feels like sunshine on a plate.

Make It Your Own

I have added roasted garlic cloves to the tomato sheet pan, and the resulting sweetness was incredible. Grilled zucchini or eggplant work beautifully here too, adding more substance without any extra effort.

Wine Pairing

A crisp Sauvignon Blanc cuts through the creamy ricotta while complementing the sweet tomatoes perfectly. A dry rosé also works wonderfully, especially on warm evenings when you want something refreshing.

Meal Prep Magic

This recipe was practically designed for advance preparation. The farro and roasted tomatoes actually improve after a day in the fridge, letting the flavors meld and develop.

• Store components separately and assemble just before serving to maintain texture contrast
• The pine nuts stay crunchy for up to three days if kept in an airtight container
• Bring the ricotta to room temperature before serving for the creamiest texture

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Hope this grain bowl brings as much joy to your table as it has to mine over the years.

Recipe FAQs

→ Can I make this bowl gluten-free?

Yes, simply substitute the farro with quinoa, brown rice, or millet. Cook according to package instructions and assemble the bowl as directed. The flavors pair beautifully with these alternatives.

→ How long does whipped ricotta keep in the refrigerator?

Whipped ricotta stays fresh for 3-4 days when stored in an airtight container. Give it a quick stir or re-whip before serving if it has been sitting for a while. You may need to add a splash of cream to restore the creamy texture.

→ Can I use regular ricotta instead of whipping it?

While you can use regular ricotta, whipping creates a lighter, airier texture that spreads beautifully across the bowl. If using unwhipped ricotta, try stirring in the cream and olive oil to loosen it slightly before serving.

→ What vegetables work well in place of cherry tomatoes?

Roasted bell peppers, zucchini, eggplant, or even roasted red onions make excellent substitutes. Adjust roasting times as needed—larger vegetable pieces may require a few extra minutes in the oven.

→ Is this bowl suitable for meal prep?

Absolutely. Store cooked farro, roasted tomatoes, and whipped ricotta separately in airtight containers. Reheat the tomatoes and farro slightly, then assemble with fresh greens and nuts just before serving for the best texture and flavor.

→ Can I add protein to this bowl?

Yes, grilled chicken, roasted chickpeas, a soft-boiled egg, or even flaked salmon would complement the Mediterranean flavors perfectly. For a plant-based protein boost, add extra pine nuts or hemp seeds.