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.

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What is farro?

Back to how magical this farro dish is. I use farro because it has amazing texture and it’s uber good for you (and everyone in your life).

Why you’ll love it

Farro is really forgiving. If you forget and leave the farro cooking a little long in the pot, it won’t get soggy or mushy. It’s a chewy grain (which is soooo satisfying), so cooking it a tad bit more won’t ruin it.

Farro won’t let you down. It’s that flexible!

How to cook farro

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.

Timing tips for success

What I love about this farro recipe is that you can bring the happy in under 20 minutes with a little pre-planning. It’s kind of like an Italian stir-fry so keep that in the back of your head.

Here’s how you do it:

• Make a list of approximately three vegetables that each member of your family likes. For this recipe, I chose green ones, but you don’t have to. If you have some who only likes 1 or 2, that’s ok. I’m going to show you how you can adjust this recipe for them as well.
• Now, check your list (mental or paper works) and eliminate any that can’t be sautéed on the stove in around 3-5 minutes. This is a fast recipe so if Brussels sprouts are someone’s fav, this isn’t your dish unless you don’t care about timing (and if Brussels sprouts make your list, then turn on the oven and roast those babies). I also would steer clear of potatoes for this recipe.
• Have all the vegetables prepared and ready to go. Chop your onions, trim your asparagus, etc. You can certainly do this with the veggies I show here but if, for example, green beans are your thing, account for the fact that they take a little longer to prepare.

Burrata them up

Wondering what burrata is? Burrata is the love child of fresh mozzarella and cream. The outside of burrata is made of an awesome stringy layer of mozzarella surrounding a center of unbelievably creamy cheese curds.

In this recipe, the creamy cheese coats the farro nicely making a sort of sauce and plays off the brightness of the lemon tossed with the vegetables

Tips

For a crowd: Makes an awesome buffet dish as it can be served at room temperature. Use at least two balls of burrata and break it up so everyone gets some. Sprinkle top with shards of Parmesan and fresh chopped parsley.

For a few: Make a whole recipe of the farro and but only use half of the vegetables you purchase. Save the remaining to whip up another serving later in the week. Reheat the farro in the microwave or on the stove with a little broth to loosen it up.