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.
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.
