This burrata salad piles juicy peaches, plums and mango over nutty farro, then crowns it all with torn burrata. A bright citrus herb dressing ties the creamy cheese and ripe stone fruit together, and fresh mint finishes each bowl. It’s a showstopping stone fruit salad for entertaining that serves 8 to 10.

Before you start: make the farro and burrata dressing at the bottom of this recipe first.

Ingredients

  • 4 cups cooked farro
  • 4 cups sliced plums
  • 4 cups sliced peaches
  • 4 cups diced mango
  • 1¼ cups Burrata Dressing
  • 4 to 5 (4 oz) balls burrata, torn just before serving
  • 24 to 30 fresh mint leaves
  • Flaky sea salt
  • Extra-virgin olive oil

Directions

  1. Divide the farro among 8 to 10 shallow bowls, or arrange it on a large serving platter.
  2. Toss the plums, peaches and mango with the Burrata Dressing and a pinch of flaky salt.
  3. Spoon the dressed fruit around the farro.
  4. Tear the burrata into large pieces and nestle it over the farro.
  5. Finish with a drizzle of extra-virgin olive oil and a sprinkle of flaky sea salt, then garnish with fresh mint leaves.

Herb and Orange Infused Farro

Makes about 5 to 6 cups, which serves 8 to 10 people as a side dish.

Ingredients

  • 2 cups dry farro
  • 4 cups water
  • 2 shallots, halved
  • 4 strips orange peel
  • 2 bay leaves
  • 12 to 15 mint leaves
  • 2 sprigs tarragon
  • 2 Tbsp kosher salt
  • 2 Tbsp extra-virgin olive oil

Directions

  1. Combine the farro, water, shallots, orange peel, bay leaves, mint, tarragon and salt in a large saucepan.
  2. Bring to a boil, then reduce to a simmer and cook until the farro is tender, 25 to 35 minutes depending on the variety.
  3. Drain any excess liquid if necessary and discard the shallots, herbs, bay leaves and orange peel.
  4. Toss the warm farro with the olive oil and season with additional salt if needed.

Citrus Herb Burrata Dressing

Makes about 1 quart.

Ingredients

  • ¼ cup champagne vinegar
  • 2 Tbsp lemon juice
  • 2 Tbsp orange juice
  • ¼ cup water
  • 1 Tbsp Dijon
  • 1½ tsp blitzed garlic
  • 2 Tbsp tarragon leaves
  • 2 Tbsp mint leaves
  • 2 Tbsp sugar
  • Salt, to taste
  • 2 cups extra-virgin olive oil

Directions

  1. Combine all ingredients except the olive oil in a blender.
  2. Blend on medium-high, slowly adding the olive oil until emulsified.
  3. Taste for salt and add more if needed.
  4. Blend for another 5 to 10 seconds until the dressing is smooth and fully incorporated.

Wine Pairing

Serve this burrata salad with the 2023 Chehalem Reserve Pinot Noir, a barrel selection drawn from our estate vineyards. Its elegant, nuanced style complements the creamy burrata and ripe fruit.