INGREDIENTS
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4 cups canola oil
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1 3/4 cups farro, cooked and cooled
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1/2 teaspoon kosher salt, plus more to taste
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1 pound assorted small and large heirloom tomatoes, cored and cut into 1-inch wedges
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2 medium peaches, cut into 1-inch wedges
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2 cups baby arugula
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1/4 cup very thinly vertically sliced red onion
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2 tablespoons thinly sliced fresh mint
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3 tablespoons extra-virgin olive oil
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1 1/2 tablespoons white wine vinegar
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1/4 teaspoon black pepper
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2 (4-ounce) balls burrata cheese, each torn in half
INSTRUCTIONS
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Heat canola oil in a Dutch oven over medium-high until a thermometer submerged in oil registers 375°F. Add half of farro. Fry until browned and crisp, 4 to 5 minutes (do not allow temperature of oil to drop below 350°F). Remove fried farro from pan with a fine wire-mesh strainer or spider. Drain farro on paper towels; immediately sprinkle with salt to taste. Repeat procedure with remaining farro.
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Combine olive oil, vinegar, salt, and pepper in a small bowl or jar; whisk or seal and shake until well blended. Set aside.
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Combine tomatoes, peaches, arugula, onion, and mint in a large bowl. Drizzle half of dressing over tomato mixture; toss gently to combine.
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Arrange salad on a platter; top with burrata pieces and about 2/3 cup fried farro (reserve remaining farro for another use). Drizzle salad with remaining dressing, and serve immediately.
| Adapted from Food & Wine