Peach, Tomato, and Fried Farro Salad with Burrata


  • 4 cups canola oil

  • 1 3/4 cups farro, cooked and cooled

  • 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


  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.

  2. Combine olive oil, vinegar, salt, and pepper in a small bowl or jar; whisk or seal and shake until well blended. Set aside.

  3. Combine tomatoes, peaches, arugula, onion, and mint in a large bowl. Drizzle half of dressing over tomato mixture; toss gently to combine.

  4. Arrange salad on a platter; top with burrata pieces and about 2/3 cup fried farro (reserve remaining farro for another use). Drizzle salad with remaining dressing, and serve immediately.

| Adapted from Food & Wine