Description
Wholesome yet indulgent, this farro salad layers roasted asparagus, sweet tomatoes, arugula, and creamy burrata. A shallot vinaigrette adds a delightful herbal touch.
Ingredients
Units
Scale
- 1 bunch fresh asparagus
- 1/2 cups (118 ml) grape tomatoes, halved (or cherry tomatoes, quartered)
- 1 tbsp (15 ml) olive oil
- 1 cups (237 ml) uncooked farro
- 2 cups (473 ml) water or vegetable/chicken stock
- 1/2 tsp salt (omit if using salted stock)
- 1 1/2 cups (355 ml) arugula, packed
- 1 ball burrata (4 oz / 115 g), torn or chopped
- 4 tbsp (60 ml) olive oil
- 1 1/2 tbsp (23 ml) fresh lemon juice
- 1 tsp Dijon mustard
- 1 small shallot, minced (about 1 tablespoon)
- 1/2 tsp herbes de Provence (or a mix of thyme, oregano, and marjoram)
- Fresh cracked black pepper
Instructions
- Preheat the oven to 400°F (204°C).
- Line a baking sheet with foil. Add chopped asparagus and tomatoes, toss with 1 tablespoon olive oil, spread evenly, and roast for 12–15 minutes, or until vegetables are tender and slightly caramelized. Set aside to cool slightly.
- In a medium saucepan, combine 1 cup farro, 2 cups water or stock, and salt (if using). Bring to a boil, then reduce heat to low, cover, and simmer for about 10 minutes (or follow package directions). Once farro is tender, remove from heat and let sit, covered, for 5 minutes. Drain any excess liquid.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced shallot, herbes de Provence, and black pepper until emulsified.
- In a large serving bowl, combine cooked farro, roasted vegetables, and arugula. Drizzle with vinaigrette and toss to coat evenly. Gently fold in or top with torn burrata just before serving.
Notes
- For a richer flavor, toast the farro in a dry pan for 2-3 minutes before cooking.
- If burrata is unavailable, substitute fresh mozzarella or ricotta salata.
- Store leftover salad in an airtight container, separating the burrata to prevent it from becoming soggy, for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 8
- Protein: 12
- Cholesterol: 20