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caprese salad with burrata, farro, arugula and tomatoes in a white bowl

Caprese Salad with Fresh Burrata

grape tomato, arugula, lemon-poppyseed dressing

STARS

Take the flavor and freshness of a caprese salad and turn it into a perfect summer meal. Start with a mix of baby arugula, basil, and mint, toss in grape tomatoes, and top with creamy, fresh burrata. Add a base of steamed farro for a healthy heartiness and a side of lemon-poppy seed dressing for a bright twist.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  10 minutes
Ingredients

Farro

  • 1 cup farro
  • 1 tablespoon olive oil

Lemon Poppy Seed Dressing

  • 2 lemons, juiced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds
  • 2 tablespoons maple syrup
  • 1/4 cup fresh dill, minced
  • 1/4 cup mayonnaise
  • 1/2 cup olive oil

Salad

  • 6 cups baby arugula
  • 1 pint grape tomatoes, halved
  • 4 burrata balls
  • 4 mint leaves, minced
  • 1/2 cup basil, minced
Directions
1
Place the farro in a small saucepan with a big pinch of salt and cover with water by 1 inch. Bring to a simmer, reduce heat to medium-low, cover, and simmer until the grains are tender, about 40 minutes. Drain the farro and return to the saucepan. Toss with olive oil. 
2
Make the dressing by combining all of the ingredients except the oil in a bowl with a whisk. Continue whisking while you drizzle in the oil until emulsified. Adjust seasoning with salt and pepper.
3
Toss together the cooked farro, arugula, tomatoes and dressing in a bowl. Divide between plates and top with burrata and herbs.

Caprese Salad with Fresh Burrata

grape tomato, arugula, lemon-poppyseed dressing

STARS

Take the flavor and freshness of a caprese salad and turn it into a perfect summer meal. Start with a mix of baby arugula, basil, and mint, toss in grape tomatoes, and top with creamy, fresh burrata. Add a base of steamed farro for a healthy heartiness and a side of lemon-poppy seed dressing for a bright twist.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Farro

  • 1 cup farro
  • 1 tablespoon olive oil

Lemon Poppy Seed Dressing

  • 2 lemons, juiced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds
  • 2 tablespoons maple syrup
  • 1/4 cup fresh dill, minced
  • 1/4 cup mayonnaise
  • 1/2 cup olive oil

Salad

  • 6 cups baby arugula
  • 1 pint grape tomatoes, halved
  • 4 burrata balls
  • 4 mint leaves, minced
  • 1/2 cup basil, minced

Directions

1
Place the farro in a small saucepan with a big pinch of salt and cover with water by 1 inch. Bring to a simmer, reduce heat to medium-low, cover, and simmer until the grains are tender, about 40 minutes. Drain the farro and return to the saucepan. Toss with olive oil. 
2
Make the dressing by combining all of the ingredients except the oil in a bowl with a whisk. Continue whisking while you drizzle in the oil until emulsified. Adjust seasoning with salt and pepper.
3
Toss together the cooked farro, arugula, tomatoes and dressing in a bowl. Divide between plates and top with burrata and herbs.