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farro and burrata salad

Farro Salad with Burrata and Mushrooms

Prep Time 30 minutes
Cook Time 12 minutes
Servings 4


  • For The Salad:
  • 2 cups uncooked farro
  • 2 cups chicken broth
  • 2 cups water
  • 2 cups sliced shiitake mushrooms
  • 2 Tbsp unsalted butter
  • 1 Tbsp chopped thyme
  • 1 Tbsp chopped rosemary
  • 2 Tbsp sunflower seeds
  • 8 oz burrata cheese
  • For The Dressing:
  • 2 1/2 Tbsp fresh lemon juice
  • 2 1/2 Tbsp red wine vinegar
  • 1 Tbsp minced garlic
  • Pinch of sea salt
  • 3/4 cup extra virgin olive oil


  • Make the dressing:
  • In a small food processor or blender, add the lemon juice, red wine vinegar, garlic, salt and olive oil.
  • Blend until smooth and well mixed, about 40 seconds. Set aside
  • Bring the chicken stock and water to a boil. Add the farro and simmer for about 12-15 minutes. Drain and set aside in a large bowl to cool placing in the refrigerator if needed.
  • In a saucepan, melt the butter and add the sliced mushrooms. Saute for 5-7 minutes over a medium heat.
  • Once the farro has cooled, add the chopped herbs, sunflower seeds and mushrooms to it. Pour 3 Tbsp of the dressing into the bowl and toss together.
  • Divide the salad among each plate and tear chunks of burrata over each salad. Garnish with more fresh herbs if desired.


There will be leftover salad dressing which can be kept sealed in a small container in the refrigerator. You can add it to any other salad.