Warm Crispy Farro Salad with Charred Zucchini, Roasted Plums and Burrata with Basil-Walnut Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the pearled farro and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil, reduce the heat, and cook for 18 to 20 minutes until tender but still chewy. Drain very well and let it steam off for 5 minutes.

3. 3

   While the farro cooks, toss the plum wedges in a bowl with 1 tablespoon olive oil, the honey, a pinch of salt, and some black pepper. Spread them on the tray and roast for 12 to 15 minutes at 220 °C / 425 °F, until tender and lightly caramelized but not falling apart.

4. 4

   Heat a large skillet or grill pan over medium-high heat. Toss the zucchini with 1 tablespoon olive oil, 1/4 teaspoon salt, and some black pepper. Cook the zucchini for 5 to 7 minutes, stirring only occasionally, until charred at the edges and tender.

5. 5

   In the same skillet, add 1 tablespoon olive oil and the cooked farro. Cook for 4 to 5 minutes, stirring occasionally, until some grains are golden and lightly crisp.

6. 6

   Toast the walnuts in a small skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant. Remove from the heat.

7. 7

   Make the vinaigrette: in a small glass or bowl, whisk together the balsamic vinegar, Dijon mustard, lemon zest, 2 tablespoons olive oil, the remaining salt, and black pepper to taste. Add half of the fresh basil, finely chopped, and the toasted walnuts; mix again.

8. 8

   In a large bowl, combine the arugula with the crispy farro and warm zucchini. Add half of the vinaigrette and toss gently so the arugula softens slightly from the heat.

9. 9

   Transfer the salad to a serving platter. Arrange the roasted plums and torn burrata over the top. Finish with the remaining vinaigrette and the rest of the fresh basil. Serve immediately while warm.

10. 10

    If you want the burrata just slightly softened, let it sit at room temperature for 10 minutes before assembling the salad, but do not bake it.