Herby Farro Salad With Stone Fruit and Burrata
Updated September 3, 2024
Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 teaspoon fine sea salt, plus more for the pot
½ cup farro
2 ½ cups thinly sliced stone fruit, such as nectarines, plums, apricots or peaches (about 1 pound whole fruit)
2 lemons, halved
Pinch of granulated sugar
2 tablespoons olive oil, more for drizzling
¼ cup thinly sliced red onion
1 cup chopped basil or mint, or a combination
1 cup arugula
1 (4- to 8-ounce) ball burrata
Flaky salt, for topping
Red-pepper flakes, for topping
Nutritional analysis per serving (4 servings)
31 grams carbs; 34 milligrams cholesterol; 318 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 17 grams fat; 5 grams fiber; 513 milligrams sodium; 14 grams protein; 10 grams sugar
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.
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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.
Delicious! I used cherries as one of my stone fruits. They made for nice sized bites. I do think that next time, I might sprinkle on some toasted pine nuts, for both texture, and a bit of richness.
Delicious! Followed the recipe almost completely with the exception of using stracciatella instead of burrata as it was on sale. Worked perfectly. Used a white peach, two different pluots. Would love to explore adding dark cherries when in season or a tart yellow nectarine. Red pepper garnish and flaky salt are a must. Will try again for sure.
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!