| | | |

Farro Salad with Roasted Tomato, Arugula, and Burrata

Peppery arugula and roasted tomatoes tossed with chewy farro, creamy cannellini beans, and a lemon vinaigrette. The whole farro burrata salad is plated with a smear of pesto and topped with fresh, creamy burrata cheese.

Summer is HERE and it’s time for this bright and fresh salad! This is a perfect summer meal.  Hearty enough for a dinner, but still light and healthy, warm farro salad with pesto, burrata, roasted tomatoes, and arugula is my new obsession.  Farro Salad with Roasted Tomato, Arugula, and Burrata may sound complicated, but it is so easy to put together and there is no chopping involved!

What is Farro?

This delicious and chewy little grain is new to me. In the last year, I have ordered two different dishes at two different restaurants that featured farro in the dish, and I loved them both! I knew I wanted to make a recipe that featured it, but first I needed to learn about it…so I decided to do a little research.

The Italian word farro is a term for three species of hulled wheat: spelt, emmer, and einkorn. Hulled wheat is wheat that cannot be threshed.

Emmer is the most common variety of farro grown in Italy, specifically in certain regions of Tuscany and Abruzzo.

This whole grain is packed with nutrients, nutty flavor, and a chewy texture. Pearled Italian farro is what I have been using in my recipes. This is what you’ll find in most American grocery stores. Although it doesn’t have as much flavor as other varieties, it has the shortest cook time (which is appealing to me!)

Pearled Italian farro in a stainless steel pot

How to Roast Grape Tomatoes

grape tomatoes on a cookie sheet with olive oil being poured on top
roasted grape tomatoes covered in olive oil and oregano

To roast the grape tomatoes I washed them and put them on a cookie sheet, then I tossed them with olive oil, salt, pepper, and oregano. They cooked in a 400-degree oven for about 15-20 minutes until they were softened and a little caramelized on the bottom.

Homemade Lemon Dijon Vinegrette

ingredients for a vinaigrette in a mason jar

A few simple ingredients from your pantry and fridge come together to make a zesty vinaigrette that tastes great on greens with rotisserie chicken, as a chicken marinade for the grill, drizzled on roasted Brussels sprouts, and of course, as a topping for a fresh summer salad. So mix up a batch in a mason jar for this recipe, store the leftovers in the fridge, and use it for a salad later in the week.

Lemon Vinaigrette Dressing
Printable Recipe Card

tablespoon of olive oil poured into a mason jar
Print Pin
5 from 4 votes

Lemon Vinaigrette Dressing

Course Dinner, lunch, Salad
Prep Time 5 minutes
Servings 8


  • 3 Tablespoons fresh lemon juice
  • 3 Tablespoons dijon mustard
  • 3 Tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pink salt or sea salt
  • 6 Tablespoons extra virgin olive oil
  • black pepper to taste


  • Put all ingredients into a mason jar with a tight fitting lid.
  • Shake vigurously until well mixed and it is a pale yellow color.
  • Store in the jar in your refrigerator. When you're ready to serve, you may have to remove it and let it sit on the counter for a few minutes to be a pourable consistensy. Shake well before serving.


This dressing is amazing on salads, grilled vegetables, or grilled chicken or fish.

Homemade Pesto vs. Store Bought Pesto

Homemade pesto is delicious and bursting with fresh basil flavor and on pasta, I think it’s better. When I make this recipe I usually just used jarred pesto because it’s faster. It works really well and seasons this salad with an extra burst of flavor. My two favorite store-bought pestos are the Kirkland Signature Basil Pesto from Costco or ALDI’s Priano Alla Genovese Pesto Sauce. They are both amazing for the price.

What is Burrata?

Another ingredient that is fairly new to me and I don’t know how I ever lived without it!  This is my favorite part of this salad, it really makes this salad special.

Buratta is a type of fresh cheese made from a mix of mozzarella and cream. The outer layer is made of mozzarella, while the inside layer is a soft, stringy mixture of mozzarella and fresh cream. When you cut open a Burrata, the buttery cream and mozzarella mixture oozes out. The filling has a rich flavor and must be eaten immediately. Burrata is usually served fresh at room temperature and pairs well with salads, crusty bread, and fresh tomatoes with olive oil.

farro salad with roasted tomatoes, arugula, and burrata

Printable Recipe Card

Print Pin
5 from 4 votes

Farro Salad with Roasted Tomato, Arugula, and Burrata

Prep Time 5 minutes
Cook Time 18 minutes
Servings 2 people


  • 1/2 Cup Dry Farro
  • 2-3 Tablespoons Good jarred pesto
  • 1 Large Burrata Round

For The Roasted Tomatoes

  • 1 Cup Grape or cherry tomatoes washed
  • 1-2 Tablespoons Olive Oil
  • 1/4 teaspoon Salt
  • pinch pepper
  • 1/4 teaspoon Oregano

For The Salad

  • 2 Cups Arugula
  • 1/2 Cup Canelini Beans
  • 4-5 Tablespoons Lemon Dijon Vinaigrette Dressing See recipe earlier in the post


  • Preheat the oven to 400°
  • Cook the Farro according to the packaged instructions. 1/2 cup dry should equal 1 cup cooked which is how much you need for this recipe.
  • While the farro is cooking, lay the tomatoes on a baking sheet and toss the tomatoes with 1-2 Tablespoons of olive oil (enough to coat) ¼ teaspoon salt, a pinch of pepper and ¼ teaspoon of oregano.
  • Put the tomatoes in the oven and roast for 15-20 minutes until the tomatoes are soft. Then remove from oven and set aside to cool.
  • While the tomatoes are roasting and the farro is cooking, make the Lemon Vinegrette Dressing in a mason jar and shake to combine the ingredients. Set aside
  • Once the farro is done cooking, toss it with 1-2 Tablespoons of olive oil and a good pinch of salt and set it aside.
  • Pull out 2 plates or bowls for serving, and smear the bottom of each with 1-2 Tablespoons of the pesto. The goal is not to coat it but to get a little pesto in each bite without fully coating the salad in it.
  • Once the tomatoes are roasted, in a large bowl toss together the arugula, the cannellini beans, and the farro with 3-4 tablespoons of the Lemon Vinaigrette. Place half of the mixture in one bowl and the other half in the other bowl on top of the pesto. Then top the salads with the roasted tomatoes.
  • Take the burrata and carefully cut it in half (the middle is very soft) on a cutting board. Carefully place a half on top of each of the salads. Serve immediately.

Other Favorite Vegetarian Recipes


  1. That looks so delicious! Great summer recipe.
    Thanks for sharing!

  2. This looks so refreshing and oddly filling! I am always looking for ways to incorporate new foods and this looks like a clear winner. Thank you!

  3. This recipe looks so unique and delicious! I’m obsessed with pesto. Especially right now. So thank you!!

  4. Oh, this looks so delicious! I love anything and everything with pesto 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating