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)


  • 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


  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.