Herby Farro Salad With Stone Fruit and Burrata
Updated Sept. 3, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1teaspoon fine sea salt, plus more for the pot
- ½cup farro
- 2½cups thinly sliced stone fruit, such as nectarines, plums, apricots or peaches (about 1 pound whole fruit)
- 2lemons, halved
- Pinch of granulated sugar
- 2tablespoons olive oil, more for drizzling
- ¼cup thinly sliced red onion
- 1cup chopped basil or mint, or a combination
- 1cup arugula
- 1(4- to 8-ounce) ball burrata
- Flaky salt, for topping
- Red-pepper flakes, for topping
Nutritional analysis per serving (4 servings)
318 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 14 grams protein; 513 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring a pot of salted water to boil. Add the farro and reduce heat to a simmer. Cook for 20 to 25 minutes, or until the farro is al dente.
- Step 2
While the farro simmers, add the sliced fruit to a small bowl. Toss with the juice of 1 lemon, the pinch of sugar and ½ teaspoon salt. Let sit for at least 10 minutes or up to 30 minutes.
- Step 3
Drain farro and add to a medium bowl. Immediately add the remaining ½ teaspoon salt, the juice of ½ lemon and olive oil. Taste for seasoning, adding more lemon juice and salt as needed.
- Step 4
Using a slotted spoon or fork, transfer fruit to the bowl with the farro, reserving any juices for finishing. Add the red onion, herbs and arugula to the farro. Toss gently to combine. Taste and add more salt and lemon juice if needed.
- Step 5
Place the burrata in the middle of a platter. Scoop the farro mixture around and drizzle the burrata with the reserved fruit juices. Drizzle the platter with olive oil and sprinkle with flaky salt and red-pepper flakes.
Private Notes
Comments
It's better to cook it like pasta and drain after cooking to achieve separate nutty grains. Cooking like rice creates a sticky grain which is not optimal for this dish
Delicious. Used a full cup of farro cause 2 1/2 cups of fruit is a lot of fruit! Next time would up the red onion by 1/4 cup. I was also lucky to have little mini balls of burrata so everyone got their own ball on their salads and could break and mix themselves. The red pepper and flaky salt at the end really makes it, and don’t skimp on the fresh herbs.
Looking forward to making this one. Melissa's version of Charlie Bird's Farro salad a long time favourite.
I liked the idea of this. I also liked the first bite or two. But then ... not so much. I definitely think you could skip the burrata. It muddied things up and the round dairy fattiness seemed out of place. Maybe a dollop of goat cheese if you need it. This is my first miss for a Melissa Clark recipe!
I made this with buckwheat. Delicious, light salad. The flaky sea salt really gave it a pop. Making the buckwheat alone took an hour (roasting, boiling and then resting). Next time I’d try it with quinoa and feta which are staples in my house and would probably produce an even better flavor profile.
good! not good enough for the ratio of cost of ingredients to filling-ness/substantial dish on it's own. glad we tried it, probs not going into rotation. 7.5/10 for me