Roasted Tomato & Burrata Farro Salad

Farro, a nutty-flavored and fiber-rich grain, gets tossed with bursting roasted tomatoes, chopped kale, creamy burrata and a roasted garlic vinaigrette. You’ll love this hearty side!

I was unfamiliar with Farro until recently, but after just a few bites it’s safe to say I’m hooked. It’s nutty, packed with fiber, slightly chewy like al dente pasta, and is beyond simple to make. Check, check, check!

Watch a step-by-step video on how to make Roasted Tomato & Burrata Farro Salad on Instagram here!

Farro can lean into whatever flavors you mix it with (we love a chameleon grain) and in our case, it takes on the deliciousness of the sweet tomatoes and garlicky dressing. I added as much kale as farro… basically so I could call it a salad lol, and the kale soaks up the vinaigrette as well, promise! Lastly, the burrata adds a delicate creaminess that pulls the whole dish together.

What Makes Farro Special?

Farro is one of my favorite grains, and it’s gaining popularity in the United States due to its rich, nutty flavor and chewy texture. It’s a whole grain that has been used for centuries in Mediterranean cooking and is a fantastic base for salads like this one. Whether you’re making a summer farro salad or incorporating it into other dishes, its hearty nature and ability to absorb flavors make it a standout ingredient.

Ingredients You’ll Need

Here’s a list of what you’ll need to whip up this delightful salad:

• 1 cup farro, rinsed well
• 6 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
• 1 pint cherry tomatoes, rinsed
• 6 cloves garlic, peeled and smashed 
• 1 tbsp. avocado oil
• 1 tsp. kosher salt, divided
• 1 tsp. black pepper, divided
• 1 bunch green kale, rinsed and stems removed
• 4 oz. burrata

For the Roasted Garlic Vinaigrette:

• 1 tbsp. Dijon mustard
• 1 tbsp. apple cider vinegar
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1 tbsp. chopped roasted garlic (from the farro recipe above)
• 1/4 cup avocado oil
• 1 tbsp. water

Here’s how you’ll make my Roasted Tomato and Burrata Farro Salad:

Step-by-Step Instructions

Preheat and Roast: Start by preheating your oven to 400ºF. On a baking sheet, place the cherry tomatoes and smashed garlic cloves. Drizzle them with 1 tablespoon of avocado oil and toss to coat. Sprinkle with 1/2 teaspoon each of kosher salt and black pepper. Roast for 25 minutes on the center rack until the tomatoes are blistered and the garlic is fragrant.

Cook the Farro: While the tomatoes are roasting, bring 6 cups of low-sodium chicken broth to a boil in a medium pot. Add the rinsed farro, reduce the heat to medium, and simmer for 20 minutes, or until the farro grains are tender but still chewy. Drain the farro but do not rinse, preserving its nutty flavor and chewy texture.

Prep the Kale: While your farro cooks, finely chop the kale leaves and place them in a large bowl. This will be the base for your delicious salad. Massaging the kale with a little bit of olive oil helps to soften the leaves and enhance their flavor.

Make the Vinaigrette: Once the tomatoes and garlic are done roasting, remove the garlic and chop finely. Add 1 tablespoon of the roasted garlic to a small bowl for the vinaigrette, reserving the rest for later. To the small bowl, add the Dijon mustard, apple cider vinegar, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 1 tablespoon of water. Slowly whisk in the avocado oil until the dressing is well combined.

Assemble the Salad: Drizzle half of the vinaigrette over the kale and massage it with your hands to soften the leaves. This step is crucial as it helps break down the kale’s fibers, making it more palatable. Next, add the warm farro, roasted tomatoes, and remaining chopped roasted garlic to the large salad bowl. Pour over the remaining dressing and toss everything together to combine.

Top with Burrata: Tear the burrata into pieces and scatter over the salad. Finish with an additional 1/2 teaspoon each of kosher salt and black pepper. Serve the salad warm, at room temperature, or even chilled, depending on your preference.

Why I Love This Roasted Tomato & Burrata Farro Salad

Versatility 

One of the reasons I adore this salad is its versatility. You can enjoy it as a main course for a light yet satisfying dinner, or as an easy side dish to complement a larger meal. The farro provides a good source of fiber, making it a hearty addition to any meal prep routine. Plus, this salad can be made ahead of time and stored in an airtight container, making it a great option for busy weeknights or a healthy lunch on the go.

Customizable

Feel free to add your favorite ingredients to this salad. I sometimes like to throw in some red onions for a bit of crunch or kalamata olives for a touch of briny flavor. If you’re a fan of Mediterranean flavors, you could also add some peppery arugula or swap the burrata out for some creamy feta cheese. The possibilities are endless, and you can customize it to suit your tastes or whatever you have on hand.

Tips for Perfecting This Salad

How to Store and Enjoy Later

This salad tastes even better the next day. Store leftovers in an airtight container in the fridge, and enjoy it as a cold salad for lunch or dinner. The flavors meld together beautifully over time, making it a great recipe for meal prep.

Farro Substitute 

If you’re looking for a gluten-free option or simply want to try something different, you can substitute the farro with other grains like brown rice or wild rice. They’ll provide a similar chewy texture and are good for those following a gluten-free diet.

Make It Ahead

You can prepare the roasted tomatoes, garlic, and farro ahead of time. Store them separately in the fridge, and when you’re ready to assemble the salad, simply toss everything together and add the burrata. This makes it a convenient option for meal prep, ensuring you have a delicious and nutritious meal ready in minutes.

This Roasted Tomato & Burrata Farro Salad is more than just a good salad; it’s a great recipe that brings together the best of summer’s fresh veggies and hearty grains. The creamy burrata and nutty farro are complemented perfectly by the sweet, juicy tomatoes and the peppery kick of black pepper. Whether you’re enjoying it warm or as a room temperature dish, this salad is a celebration of flavors and textures that’s sure to become a staple in your recipe rotation.

We loved serving this side dish with our grilled and sliced NY Strip Steak (tips on how to cook the perfect steak ) but the farro would be delicious with chicken, as a side dish to halibut, pork chops, you name it!

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