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Peach, Tomato, and Fried Farro Salad with Burrata

Peach, Tomato, and Fried Farro Salad with Burrata

By Ann Taylor Pittman, Food & Wine

When the evening light lingers and begs me to dine al fresco, I want something light but satisfying. I want something bursting with summer produce. I want something cool and refreshing that I can enjoy with a crisp glass of wine. Yep, I want a salad. But not just any salad, and certainly not a lame salad—which, to me, is a crime during a season ripe with so many amazing possibilities.


Active Time

35 MIN

Total Time

35 MIN

Yield

Serves : 4

Ingredients

  • 4 cups canola oil
  • 1 (8.5-ounce) pouch pre-cooked farro (about 1 3/4 cups)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 pound assorted small and large heirloom tomatoes, cored and cut into 1-inch wedges
  • 2 medium peaches, cut into 1-inch wedges
  • 2 cups baby arugula
  • 1/4 cup very thinly vertically sliced red onion 
  • 2 tablespoons thinly sliced fresh mint
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/4 teaspoon black pepper
  • 2 (4-ounce) balls burrata cheese, each torn in half

How to Make It

Step 1   

Heat canola oil in a Dutch oven over medium-high until a thermometer submerged in oil registers 375°F. Add half of farro. Fry until browned and crisp, 4 to 5 minutes (do not allow temperature of oil to drop below 350°F). Remove fried farro from pan with a fine wire-mesh strainer or spider. Drain farro on paper towels; immediately sprinkle with salt to taste. Repeat procedure with remaining farro.

Step 2   

Combine tomatoes, peaches, arugula, onion, and mint in a large bowl. Combine olive oil, vinegar, salt, and pepper in a small bowl or jar; whisk or seal and shake until well blended. Drizzle half of dressing over tomato mixture; toss gently to combine. Arrange salad on a platter; top with burrata pieces and about 2/3 cupfried farro (reserve remaining farro for another use). Drizzle salad with remaining dressing, and serve immediately.

Notes

Store remaining fried farro in an airtight container at room temperature up to 1 week or freeze 3 to 4 months.

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Food and Drinks: Peach, Tomato, and Fried Farro Salad with Burrata
Peach, Tomato, and Fried Farro Salad with Burrata
Summer’s best peaches and tomatoes team up with creamy burrata in this salad topped with crispy fried farro.
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