• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Uncategorized / Peach and Plum Burrata Salad with Farro and Herbs

Peach and Plum Burrata Salad with Farro and Herbs

September 5, 2016 By Spices in My DNA Leave a Comment

  • Facebook
  • Twitter
  • Pinterest2
Jump to Recipe Print Recipe

IMG_5660
This salad embodies summer and some of my favorite things about it. Juicy peaches, plums, creamy burrata (my favorite thing EVER), arugula, fresh herbs, and a tangy peach dressing. I added some farro for staying power, which I love also. It has such a wonderful chewy texture and adds a lot to this delicious salad.

IMG_5668
Although I hate to see summer go, I am so excited for fall. I absolutely love fall and everything about it. It’s 100% my favorite season. I associate so many good memories with fall, like going apple and pumpkin picking as a kid with that chill in the air, sitting outside and drinking warm apple cider, my birthday (I’m a November baby), coming home to the incredible smell of my mom’s pumpkin cranberry bread baking…I could go on and on.

This salad though, is for savoring every last bit of the beautiful produce and summer flavors. You’ll go crazy for this combination.
IMG_5693
It was inspired by a salad I had at a restaurant in Los Angeles. I couldn’t stop thinking about it, and knew I had to re-create it when I got home. There’s something about the fresh herbs, peppery arugula, creaminess of the burrata, and sweet dressing that is toooo die for.
IMG_5670
Are you dreading the end of summer or excited for fall like me?!

Print

Peach and Plum Burrata Salad with Farro and Herbs

Course Main, Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 -6
Author Molly (Spices in My DNA)

Ingredients

  • For the DRESSING:
  • 1 peach, roughly chopped
  • 1/3 c. champagne vinegar
  • juice of 1 lemon
  • 1 T. honey
  • 1/2 c. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • For the SALAD:
  • 3 c. spinach
  • 4 c. arugula
  • 2 c. cooked farro (I buy the quick, 10-minute cooking farro from Trader Joe's or Whole Foods)
  • 1 plum, diced
  • 1 peach, diced
  • 2 T. chopped dill
  • 2 T. chopped flat leaf parsley
  • 1 4 oz. ball of burrata cheese
  • salt and pepper to taste

Instructions

  1. Begin by making the dressing. Combine the roughly chopped peach, champagne vinegar, lemon juice, honey, olive oil, salt, and pepper in a blender or food processor. Blend until completely combined and creamy. Taste to season with additional salt and pepper if needed. Set aside.
  2. To assemble the salad, place the spinach and arugula in a large bowl. Add the farro, peach, and plum, and toss. Tear the burrata into chunks and place on the salad. Drizzle with desired amount of dressing (you'll have leftovers), and season with salt and pepper.

 

Related Posts:

  • Burrata Toast with Caramelized Peaches
    Burrata Toast with Caramelized Peaches
  • Double Tomato and Corn Bruschetta Pasta with Burrata
    Double Tomato and Corn Bruschetta Pasta with Burrata
  • Gluten Free Margherita Pizza
    Gluten Free Margherita Pizza

Filed Under: Uncategorized

Previous Post: « Jalapeño Corn Cakes with Poached Eggs and Avocado Cilantro Sauce
Next Post: Feta Zucchini Cakes with Greek Orzo Salad »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Warm Artichoke Bruschetta
  • Favorite Kale Salad
  • Blueberry Buckle Coffee Cake
  • Burrata Toast with Caramelized Peaches
  • Lemon Artichoke Hummus

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...