Charred Green Goddess Farro Salad with Burrata and Basil Oil
A bright, herb-driven farro salad featuring nutty pearls of grain tossed with charred spinach, crisp green vegetables, and creamy burrata. Drizzled with vibrant basil oil and finished with lemon, this salad is substantial enough for lunch or a light dinner, with fresh Italian flavors in every bite.
- Prep
- 20 min
- Cook
- 35 min
- Wait
- 20 min
- Total
- 1 hr 15 min
- Makes
- 4 servings (about 2 cups each)
Steps
Before you start
- Read through the recipe—you'll cook farro and make basil oil while it cools
- Bring a large pot of salted water to a boil for farro
- Have all vegetables prepped and ready to char quickly
- Remove burrata from the refrigerator 10 minutes before serving so it's cool but creamy
Cook the farro
- Bring a large pot of salted water (about 2 qt / 2 L) to a boil over high heat.
- Add farro and stir occasionally with a wooden spoon.
- Simmer for 25–30 minutes until the grains are tender but still slightly chewy, with a visible white core.
- Drain through a fine-mesh sieve and transfer to a large bowl.
- Spread the warm farro on a sheet to cool for about 10 minutes while you prepare the other components.
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Ready when: Farro grains are tender but still slightly firm in the center
Tip: Pearled farro cooks faster than hulled; don't overcook or it will become mushy. Taste at 25 minutes.
Make the basil oil
- While farro cooks, place fresh basil, minced garlic, and ¼ teaspoon of salt into a food processor.
- Pour in the extra-virgin olive oil slowly while pulsing until the basil is finely chopped and the mixture is bright green, about 1 minute.
- Do not overblend or the basil will turn dark and bitter.
- Stir in the fresh lemon juice.
- Taste and adjust salt if needed.
- Set aside in a small bowl.
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Ready when: Oil is bright green and basil is finely dispersed throughout
Tip: Keep your hands off the processor lid while pulsing; brief pulses preserve the basil's color better than continuous blending.
Char the zucchini
- Place a large skillet or cast-iron pan over medium-high heat for about 2 minutes.
- Brush the zucchini slabs lightly with oil (about 1 tablespoon) and season both sides with a pinch of salt and pepper.
- Working in batches if needed, lay the slabs in the hot pan without moving them.
- Cook for 3–4 minutes until deep golden-brown and charred on the bottom.
- Flip and cook the other side for 2–3 minutes until tender.
- Transfer to a cutting board and let cool, then cut into bite-sized pieces.
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Ready when: Zucchini slabs are golden-brown with dark charred edges and fork-tender
Tip: Don't crowd the pan or move the zucchini around—let it sit to develop char. Dry the pan between batches if needed.
Char the spinach
- In the same skillet over medium-high heat, add the fresh spinach in a single layer (work in two batches if necessary).
- Let it sit undisturbed for 2 minutes, then stir and cook for 1–2 more minutes until the spinach is wilted, lightly charred at the edges, and any moisture has evaporated.
- Transfer to a plate and let cool slightly, then roughly chop.
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Ready when: Spinach is wilted and edges are dry with a few browned spots
Tip: Don't add oil to the pan for spinach—the moisture in the leaves is enough. A bit of char improves the flavor.
Blanch the snow peas
- Bring a small pot of salted water to a boil.
- Add the trimmed snow peas and cook for 1½–2 minutes until bright green and just tender-crisp.
- Drain and immediately transfer to a bowl of ice water to stop cooking.
- Drain again and pat dry with a clean towel.
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Ready when: Snow peas are bright green and bend without snapping
Tip: Ice water halts the cooking and preserves the vibrant green color; don't skip this step.
Assemble the salad
- Return the cooled farro to the large bowl.
- Add the charred zucchini, charred spinach, and blanched snow peas.
- Drizzle with 3–4 tablespoons of the basil oil and toss gently to combine.
- Squeeze the juice from the remaining lemon half over the top and add a generous pinch of salt and pepper to taste.
- Toss again.
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Ready when: Ingredients are evenly distributed and glossy with basil oil
Tip: Toss gently to keep the farro grains intact and avoid breaking the charred vegetables.
Plate and finish
- Divide the farro salad evenly among four bowls or plates.
- Tear the burrata into 2-ounce (55 g) pieces and nestle one portion into the center of each salad.
- Drizzle the remaining basil oil around the burrata.
- Garnish with the finely grated lemon zest and a pinch of red chili flakes if desired.
- Season the burrata lightly with salt and pepper.
- Serve immediately while the farro is still warm and the burrata is cool and creamy.
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Ready when: Salad is plated and ready to serve
Tip: Tear burrata just before serving so the creamy center stays intact; don't cut it with a knife.
Good to know
Tips
- Char is flavor: Don't skip the step of charring the spinach and zucchini. The dark spots add depth and a subtle smoky sweetness that balances the bright basil oil.
- Temperature contrast matters: Serve this salad with warm farro and charred vegetables, cool burrata, and room-temperature basil oil. This interplay of temperatures makes each bite interesting.
- Basil oil tips: Process basil for the shortest time possible to preserve its color and prevent bitterness. If you're making it more than a few hours ahead, store it in the fridge under a thin layer of olive oil to prevent oxidation.
- Customize the vegetables: This salad is forgiving. Swap charred zucchini for eggplant, or blanched snow peas for young green beans. Use whatever green vegetables are in season and look vibrant.
Make ahead
The basil oil and farro can be made up to 8 hours ahead. Store the basil oil in an airtight container in the refrigerator; bring to room temperature and stir before using. Store cooked farro in a sealed container in the refrigerator. You can also char the zucchini and spinach several hours ahead and store separately in the fridge. Assemble the salad no more than 1 hour before serving, and add the burrata just before plating.
Storage & reheating
Room temperature: Leftovers are best eaten the same day. The salad will keep in an airtight container at room temperature for up to 2 hours before the basil oil begins to dull and the vegetables soften. Refrigerator: Store the components separately (farro, charred vegetables, basil oil) in sealed containers for up to 3 days. Reassemble and serve cold, or warm the farro gently in a skillet before tossing. Do not store burrata with the salad; add fresh burrata when serving. Freezer: The salad components do not freeze well; burrata should never be frozen.
Substitutions
- burrata cheese → fresh mozzarella balls or creamy goat cheese. Either will provide a cool, creamy contrast, though they lack burrata's silky center. Use the same weight.
- fresh basil → fresh mint or parsley. Mint creates a lighter, brighter flavor; parsley is earthier. Use the same volume and prepare the oil the same way.
- pearled farro → spelt berries, einkorn, or cooked barley. All have a similar nutty texture. Cooking times may vary slightly (spelt ~30 min, barley ~25 min); check package instructions.
- snow peas → fresh spring peas, asparagus, or green beans. Any tender green vegetable works. Adjust blanching time: peas 1 minute, asparagus 2–3 minutes, green beans 3–4 minutes.
