• 1 cup farro
• 2 tablespoons olive oil, divided
• 1 cup cherry tomatoes, halved
• 1/2 large red onion, diced
• 1/2 yellow bell pepper, diced
• 1/4 cup basil pesto
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon black pepper, divided

1. Bring 2 cups of water to a boil in a medium pot and add the farro. Cook for 10-15 minutes until tender. Drain and rinse.
2. Meanwhile, heat a medium skillet over medium heat and add 1 tablespoon of olive oil. Add the tomatoes, onion, and bell pepper to the skillet and cook for 5 minutes, stirring occasionally, until the vegetables have softened.
3. Add the cooked farro to the pan and stir to combine. Season with 1/4 teaspoon of the sea salt and 1/8 teaspoon of the black pepper. Remove the pan from the heat and set aside.
4. To make the pesto dressing, in a small bowl, mix together the pesto, the remaining 1 tablespoon of olive oil, the remaining 1/4 teaspoon of sea salt, and the remaining 1/8 teaspoon of black pepper. Mix until fully incorporated.
5. Divide the farro mixture between two bowls and drizzle on the pesto dressing. Serve immediately!

Add some extra love

For more flavor and texture, add 1/4 cup of crumbled feta cheese and 1/4 cup of toasted pine nuts to each bowl!