This hearty farro salad checks every box for a Mediterranean-style plate: chewy whole-grain farro, briny artichoke hearts, sweet cherry tomatoes, and tangy sun-dried tomatoes all tossed together with peppery arugula. The walnut-basil pesto brings the whole bowl to life, bright with garlic and fresh lemon juice and finished with a generous pour of extra-virgin olive oil. Toasted walnuts add richness and crunch both in the pesto and scattered over the top, echoing the nuts and good fats this style of eating is built on. It's a satisfying, plant-forward grain bowl that eats like a warm-weather staple, equally good served room temperature at a picnic or packed for a make-ahead lunch. Simple pantry produce, whole grains, and olive oil do all the heavy lifting here, which makes this one an easy, no-fuss fit for a Mediterranean way of eating.
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Combine the farro, water, and ½ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook until the farro is tender with a slight chew at the center, about 25–30 minutes. Drain any remaining water through a fine-mesh strainer and spread the farro on a large plate or sheet pan to cool for 10 minutes.
While the farro cooks, make the pesto: combine the basil, raw walnuts, Parmesan, garlic, 3 tbsp olive oil, 1 tbsp lemon juice, and ¼ tsp salt in a food processor. Pulse 8–10 times, then process continuously until the mixture is a coarse, spreadable paste, about 30 seconds. Scrape down the sides once midway through.
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