Caprese Grain Bowl with Pesto

Bring a pot of salted water to a boil and add the farro. Cook for 20-25 minutes until the grains are tender but still slightly chewy. Drain and spread on a plate to cool for 5 minutes so it stays fluffy rather than clumping together.

Halve the cherry tomatoes and place them in a bowl. Toss with a drizzle of olive oil and a pinch of salt, and let them sit while you prepare the other components — this brief maceration concentrates their sweetness.

Warm a small dry skillet over medium-low heat. Add the pine nuts and toast for 2-3 minutes, shaking the pan frequently, until they are evenly golden and fragrant. Transfer immediately to a plate to prevent carryover browning.

Tear the fresh mozzarella into rough, bite-sized pieces with your hands rather than cutting it — this creates more surface area for the pesto and balsamic to cling to and gives the bowl a rustic, artisanal look.

Divide the cooked farro between serving bowls. Arrange the marinated cherry tomatoes and torn mozzarella over the grains. Spoon the basil pesto in dollops across the surface so every bite gets a hit of herby richness.

Drizzle the balsamic glaze in a zigzag pattern over each bowl. Scatter the toasted pine nuts on top and tear a few fresh basil leaves over everything. Serve at room temperature for the best flavor.