Just like people, certain dishes have the ability to be more flexible than others. Farro with burrata salad is one of them. Why? It is a type of recipe I call a “building block recipe” because you can use the basic technique and add or subtract any element to make it your own. Hence—flexible.
If you already are a big fan of farro recipes, be sure to pay a visit to this simple farro pilaf recipe. And if burrata is what brought you here, you’ll love this creamy bow tie pasta salad with burrata.
A super easy side dish recipe
- 20 minute recipe. If you use the quick cooking farro from Trader Joe’s, you can have this easy farro recipe on the table in about 20 minutes.
- Flexible. You can add any of your favorite vegetables to pair with the farro and burrata.
- Amazing texture. Pairing chewy farro with creamy burrata and crunchy vegetables creates fabulous texture that manages to be light yet hearty at the same time.
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What is farro?
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Farro is a chewy, nutty ancient grain and really easy and forgiving to prepare. If you forget and leave farro cooking a little long in the pot, it won’t get soggy or mushy.
Where to buy farro
Farro is easy to find these days. While you can find farro at pretty much any grocery store in the rice aisle, one of my favorites comes from Trader Joe’s which is where I bought this. It comes in a blue bag and is called 10 Minute Farro.
Cooking methods
There are a couple of ways to cook farro that are outlined right on the bag. I usually use the boil method but also have used the simmer one which is similar to cooking rice. Either way, the end result is perfect every time. And it’s fast.
How to make farro and burrata salad
- Bring some chicken broth (or vegetable broth for a vegetarian farro recipe) to boil and add in farro. Cook for 10 minutes until chewy.
- In a heated skillet with olive oil, saute English peas, asparagus, and onion until bright green and the onions are golden.
- Drain the farro as needed and top with the sauteed vegetables. Break open a big ball of burrata on top and toss if desired.
- Garnish with dewdrop peppers if you crave a little heat.
How to Trim Asparagus without a knife
Pick up one (or a couple) stalk of asparagus holding an end in each hand. Bend the asparagus upwards and it’ll snap exactly where it’s supposed to usually about ¼ of the way from the end.
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Quick Farro and Burrata Salad (Serve Warm)
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Ingredients
- 1 bag farro, I use Trader Joe's 10 Minute Farro
- 3 cup chicken broth
- 2 ½ T olive oil, divided
- ½ onion, chopped
- 1 cup fresh English peas
- ⅓ lb fresh asparagus
- 8 oz bag of fresh spinach
- 2 tsp minced garlic, or more
- 1 lemon, juiced
- 1-2 balls fresh burrata
- dewdrop peppers as a garnish, not pictured; optional
- kosher salt and pepper
Instructions
- Assemble all of your ingredients ('mise en place' as chefs say) because you'll be working very quickly.
- Bring chicken broth to a boil and add farro. Simmer on low for 10 minutes and drain excess broth.3 cup chicken broth, 1 bag farro
- While farro is cooking, heat 1 T of olive oil in a large saute pan over medium heat. Once it's shimmering, add chopped onion. Season with salt and pepper. Saute onion until translucent and lightly browned about 5 minutes. Remove the onion from the pan and set aside.2 1/2 T olive oil, 1/2 onion
- If everyone in your house likes all the remaining vegetables, heat 1 more tablespoon of olive oil in the same pan. Once it's heated per above, add the peas and asparagus. Season with salt and pepper. Saute for about 3 minutes until both are bright green. You want the peas al dente.1 cup fresh English peas, 1/3 lb fresh asparagus
- If needed, add another tablespoon of olive oil along with the reserved onions, spinach, and garlic. Season with salt and pepper. Saute very quickly for about 30 seconds. You don't want the garlic to burn and the spinach will break down very quickly.8 oz bag of fresh spinach, 2 tsp minced garlic
- Squeeze the lemon juice over top of the vegetables and cook for a few seconds. Turn off the heat. Taste for seasoning.1 lemon, kosher salt and pepper
Assembling the Farro
- Put the farro in a large shallow bowl. Top with the vegetables and add a ball of burrata in the center. Make two slits crosswise in the burrata and open a bit so everyone can spoon some into their serving. Alternatively, toss the opened burrata over the farro and then top with the vegetables.1-2 balls fresh burrata, dewdrop peppers as a garnish
Notes
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I love adding those baby dewdrop cherry peppers for a burst of color on top and a little heat.
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Awesome as a main course with Foolproof Chicken
Made as a side to ribeye steaks. De-lish! Good call prepping all – was easy to prepare recipe. Came together rather quickly. Thanks Lori.
Thanks Annette! It’s one of my favorite recipes ever…and so simple! It’s a recipe I know our (yours and mine) Italian grandmas would approve of for sure!
😊