I love a dish involving warm dressing and wilted greens. I am also in love with farro- and pesto. This full-flavored vegetarian dish was made for me! Loved it. 🙂
This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used homemade pesto, Campari tomatoes, and several of the modifications and options that were suggested in the original recipe for ingredient substitutions.
It was incredible as a summer dish but could easily be served in any season with all of the possible variations. It can be served warm, cold, or at room temperature. The dish could also be topped with a protein such as grilled chicken, scallops, or shrimp, if desired. We ate it for dinner with roasted CSA vegetables and a green salad. It would also be lovely for a special lunch or brunch. Fabulous.
Yield: Serves 4
- coarse salt and freshly ground black pepper
- 1 cup farro, rinsed (I used Trader Joe’s “10 minute” Farro)
- 2 pints (4 cups) cherry or grape tomatoes or 2 pounds of Campari tomatoes (12-14 tomatoes)
- 1 red onion, peeled, quartered and cut into 1-inch wedges keeping the root intact (I cut a large red onion into 8ths)(can substitute shallots)
- 2 tablespoons olive oil, plus more for the farro
- 1/4 to 1/2 teaspoon red-pepper flakes
- 1/4 cup (4 T) store-bought or homemade pesto, plus more to taste (recipe below)
- 1 lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons)
- 2 packed cups baby spinach, arugula, Swiss chard (stemmed & chopped), or baby kale
- 1 (4 oz) ball fresh mozzarella or burrata, torn into chunks, or 1/2 cup ricotta salata or feta, crumbled, optional (I used 4 oz crumbled feta)
- 1/4 cup fresh flat-leaf parsley or basil leaves and tender stems, chiffonade or roughly chopped, for garnish
- Heat the oven to 400 degrees. (I set my oven to convection roast.)
- Bring a large pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 10 to 30 minutes. (I used Trader Joe’s “10-minute” Farro which cooked in 10 minutes)
- Meanwhile, on a parchment paper-lined, rimmed sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 20 to 30 minutes.
- When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto.
- Add the lemon zest and juice, then stir in the spinach (or other greens). Set aside to cool slightly.
- Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed.
- Add the cheese, if using, then garnish with herbs and serve.
For the Pesto: (Makes about 1 cup)
- 2 loosely packed cups fresh basil leaves, rinsed and dried
- coarse salt
- 1 large clove garlic
- 2 T toasted pine nuts or walnuts
- 1/2 cup extra virgin olive oil, or more to taste
- 1/2 cup finely grated Parmesan or Pecorino Romano
- Combine the basil with a pinch of salt, the garlic, the nuts, and about half of the oil in a food processor or blender.
- Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
- Add more oil if you prefer a thinner mixture. (Sometimes I add a little bit of stock instead to achieve the same result.)
- Stir in the cheese.
The pesto recipe is from How to Cook Everything Vegetarian by Mark Bittman. The amounts can be modified to reduce the volume; only 1/4 cup of pesto is used in the farro dish.