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Farro Corn Salad with Peach & Burrata
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Farro Corn Salad with Peach & Burrata

Author: Marinka
Lots of fresh ingredients, lost of different textures, and lots of shapes and colors all in one bowl or on one plate.
Prep Time10 minutes
Cook Time20 minutes
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Servings: 2 people

Ingredients

  • 1/2 cup farro
  • 1/2 cup cherry tomatoes halved
  • 2 whole corn on the cob
  • 1 whole peach cubed
  • 1/2 cucumber cubed
  • salt and pepper

Avocado Dressing

  • 1 avocado peeled and cubed
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 1/4 cup basil chopped
  • salt and pepper

Topping

  • 2 balls Burrata cheese

Instructions

  • Shuck the corn. Boil water and salt in a wide, flat pan and lay the corn on its side. Cook for about 5-10 minutes, depending on the freshness of the corn. Once cooled, cut the corn off the cob.
  • Transfer the corn onto a plate and add the farro to the boiling water and cook the farro according to the directions on the packaging. Once cooked, rinse and set aside to cool.
  • Place the all salad ingredient in a bowl and mix. Add salt and pepper to taste.
  • Place all dressing ingredients in a blender and blend until smooth. Depending on the size of the avocado and orange you may need to add more juice and olive oil to reach your desired consistency.Add salt and pepper to taste.
  • Divide salad over bowls or plates and drizzle with the dressing.
  • Place a ball of Burrata cheese on each serving, tear it in half and sprinkle with salt and freshly ground pepper.

Nutrition

Calories: 623kcal | Carbohydrates: 57g | Protein: 9g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Sodium: 19mg | Fiber: 16g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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