A Good Appetite
This colorful grain salad is laced with juicy stone fruit and milky burrata cheese.
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Melissa Clark contributed one of the first farro salads to New York Times Cooking in 2013. She’s been perfecting them every since.
Of all the grains you can use for salads, farro is the absolute queen. It is elegant, chewy and inherently complex, and that’s before you add any seasonings. It’s also simple and quick to cook, needing about 20 minutes, and the nubby grains stay separate rather than clumping like barley or couscous.
There was a time when farro was a seldom seen in North America, a rarity found mostly in gourmet shops and specialty Italian markets, but now it can be found in supermarkets rubbing shoulders with the quinoa and bulgur, and not a bit less regal for it.
All of this means that you can stop reserving your farro salads for parties, and put them into regular rotation. Healthful, hearty and ripe for variation, the farro salad is ready for weeknight prime time.
Recipe: Herby Farro Salad With Stone Fruit and Burrata
In this simple recipe, a colorful jumble of sliced stone fruit and herbs makes for an especially jubilant presentation. You can use any stone fruit you have, pristine or not; all of those wilting, weeping, less-than-perfect specimens are magnanimously invited to join the bowl.
Actually, let’s face it, the softer and gushier the better, because that tangy fruit nectar gives the dressing a sweet-tart depth. To bring out the most juice, the fruit is briefly marinated in lemon juice, salt and a pinch of sugar, which you can do while the farro cooks.
Then dress the grains immediately after draining so the warm farro can absorb as much flavor as possible, and fold in the fruit along with a handful of herbs for freshness and zip. Once assembled, the salad can sit for hours with no ill effects, making it perfect for picnics, potlucks or lunch at your desk the next day.
There is one more element that I sometimes like to add to this salad, which raises it from a side dish to a light summer meal. In the center of the farro, almost like an egg in a nest, I place a milky ball of burrata drizzled with more of the stone fruit juice, some good olive oil and a sprinkle of flaky salt. The burrata adds richness to the mix, and provides a mellow contrast to the lemony fruit. But in the end, a stately farro salad doesn’t really need that — or anything extra — to shine and to reign.
Melissa Clark has been writing her column, A Good Appetite, for The Times’s Food section since 2007. She creates recipes for New York Times Cooking, makes videos and reports on food trends. She is the author of 45 cookbooks, and counting. More about Melissa Clark
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