Farro Salad with Roasted Tomato, Arugula, and Burrata
Servings 2 people
Ingredients
- 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
Instructions
- 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.