If you like mozzarella you’ll LOVE burrata, almost like it’s molten lava cousin with the richest creamiest filling. Paired with sweet tomatoes, plump strawberries (nectarines are great too) laced with black pepper to bring out their sweetness and basil pistou, (the Provence version of pesto without cheese) this salad is sure to become a regular this summer.
Cook time: 30
Prep time: 25
4 cups water
1 ½ cups farro
3 garlic cloves
1 tsp sea salt
3 large handfuls of fresh basil leaves
1 cup extra virgin olive oil
1kg tomatoes, mixed colours and sizes, sliced
2-3 burrata or mozzarella balls torn
2 punnets fresh strawberries
Plenty of freshly ground black pepper
Combine water and farro in a medium pot. Generously season with salt. Bring to a boil over a high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well and cool.
For the pistou add garlic, salt and basil to a food processor and whizz until finely chopped. With the motor running drizzle olive oil until blended through.
Add ⅔ of the pistou to the farro, and toss to combine.
Arrange on a platter with tomatoes, burrata and strawberries, serve with remaining basil pistou, sea salt, plenty of black pepper and balsamic if you wish.