Burrata and farro salad with roasted cherry tomatoes from Whitewater Cooks The Food We Love (page 84) by Shelley Adams

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Notes about this recipe

  • Eat Your Books

    Can substitute coarse salt for Maldon salt, feta cheese for burrata cheese, Italian parsley for basil, baby kale or spinach for arugula, and walnuts for pine nuts.

  • averythingcooks on November 26, 2025

    There are lots of good flavours here that we both love but next time I would cook my farro earlier then spread it on a sheet to dry out a bit (rather than just cooking & draining) for better texture. I added the end of 2 sweet peppers to the roasting pan and used homemade pesto from my freezer. I can't get burrata but we love feta (given as an option) so that worked well.

  • Nancy402 on April 20, 2025

    This is a hearty and flavourful dish, which we really enjoyed. Used prepared pesto, to simplify the prep. Substituting feta worked well. Nice accompaniment to grilled pork tenderloin.

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