Charred Grape and Burrata Farro Salad

Ingredients

• farro1 cup
• water3 cups
• seedless grapes2 cups
• olive oil2 tbsp
• burrata8 oz
• baby arugula4 cups
• basil leaves1/2 cup
• red wine vinegar1 tbsp
• honey1 tsp
• salt and black pepperto taste

Method

1. 1Cook the farro in salted water until tender but chewy, then drain well.
2. 2While the farro cooks, toss the grapes with 1 tablespoon olive oil and sear them in a hot skillet until lightly blistered.
3. 3Whisk the remaining olive oil with red wine vinegar, honey, salt, and black pepper.
4. 4In a large bowl, combine the farro, arugula, basil, and warm grapes.
5. 5Drizzle with the dressing and toss gently.
6. 6Arrange the burrata over the top and tear it open just before serving.
7. 7Finish with a final grind of black pepper and a few basil leaves.

Tips

• Warm grapes bring out a jammy sweetness that balances the peppery greens.
• Drain the farro thoroughly so the dressing stays bright instead of diluted.
• If you want more crunch, add toasted sunflower seeds or chopped pistachios.

Nutrition