Sunday, June 10, 2018

Farro, Peach & Arugula Salad with Burrata


Juicy, ripe peaches are such a treat when the weather gets warmer. They add such delicious flavor to salads and salsas. I can never get enough creamy burrata cheese, and pairing it with peppery arugula, sweet peaches and nutty farro makes this dish the perfect summer meal or side dish. The sweet basil and toasty marcona almonds on top add even more flavor and freshness.

If you want to add meat to this meal, I recommend grilled chicken wings or pork tenderloin.





1. Combine vinaigrette ingredients in a small bowl.


2. Place arugula in a large mixing bowl and toss with half of the vinaigrette. Transfer to a serving platter.


3. Top arugula with farro, peaches and cheese and drizzle with the remaining dressing.

4. Garnish the salad with basil and almonds. Finish with freshly ground black pepper, to taste.




Farro, Peach & Arugula Salad with Burrata
Serves 6

All you need:
Vinaigrette
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

5 oz. baby arugula
1 cup cooked farro
1 firm ripe peach, pitted and sliced
8 oz. burrata cheese
4 fresh basil leaves, chiffonade
2 tablespoons chopped marcona almonds
Freshly ground black pepper, for finishing

All you do:
1. Combine vinaigrette ingredients in a small bowl.
2. Place arugula in a large mixing bowl and toss with half of the vinaigrette. Transfer to a serving platter.
3. Top arugula with farro, peaches and cheese and drizzle with the remaining dressing.
4. Garnish the salad with basil and almonds. Finish with freshly ground black pepper, to taste.


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