Roasted Tomato Basil Farro Bowl (Printable)

Vibrant Mediterranean bowl with roasted tomatoes, basil, farro, and whipped ricotta.

# What You’ll Need:

→ Grains

01 - 1 cup uncooked farro
02 - 3 cups water or vegetable broth
03 - ½ teaspoon salt

→ Roasted Vegetables

04 - 2 cups cherry tomatoes, halved
05 - 2 tablespoons olive oil
06 - 1 teaspoon balsamic vinegar
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon freshly ground black pepper

→ Whipped Ricotta

09 - 1 cup whole milk ricotta cheese
10 - 2 tablespoons heavy cream
11 - 1 tablespoon olive oil
12 - Zest of ½ lemon
13 - ¼ teaspoon salt
14 - Freshly ground black pepper, to taste

→ Fresh & Garnish

15 - ½ cup fresh basil leaves, torn
16 - 2 cups arugula or mixed greens
17 - ¼ cup toasted pine nuts
18 - Extra olive oil, for drizzling

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Combine farro, water or broth, and salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 25–30 minutes until tender. Drain any excess liquid and set aside.
03 - Place cherry tomatoes on a baking sheet. Drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper, and toss to coat. Roast for 18–20 minutes until tomatoes are blistered and caramelized.
04 - In a food processor or mixing bowl, combine ricotta, heavy cream, olive oil, lemon zest, salt, and black pepper. Blend or whisk until very smooth and creamy.
05 - Divide cooked farro among four bowls. Top each with roasted tomatoes, fresh arugula or greens, torn basil, and a generous dollop of whipped ricotta.
06 - Sprinkle with toasted pine nuts and drizzle with extra olive oil. Serve immediately.

# Expert Advice:

01 -
  • The whipped ricotta transforms into something restaurant-worthy with just five minutes and a few simple ingredients
  • Farro keeps its satisfying chewiness even after meal prep, making this perfect for weekday lunches
  • Every bowl has that perfect bite of creamy, tangy, crunchy, and fresh all at once
02 -
  • The whipped ricotta can be made up to three days ahead and stored in the fridge, though you may need to whisk it again before serving
  • Farro continues to absorb liquid as it sits, so if you are meal prepping this, slightly undercook the grain
03 -
  • If the ricotta feels grainy after whipping, strain it through a fine mesh sieve for an incredibly smooth texture
  • Add a soft boiled or poached egg on top for extra protein and a luxurious sauce from the yolk

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