Beautiful, fresh and oh so healthy, this Persimmon, Farro, and Burrata Salad makes a perfect vegetarian dinner for two and takes just 15 minutes to put together.Jump to Recipe
As soon as persimmons started popping up in the supermarket a couple months ago, I knew they would start making their way into all my salads. Like apples, Fuyu persimmons are firm and crispy and maintain their texture even when tossed with salad dressing. Although persimmons aren’t my favorite fruit in the whole world, they make an excellent addition to any bowl of greens as they have just the right amount of sweetness.
Anywho, now that I got persimmons out of the way, let’s chat about the other stuff in this beautiful bowl.
Like the cheese…Burrata cheese…aka the best cheese.
Who here loves burrata cheese? Oh! You’re new to burrata cheese? Let me explain this magical, mouthwatering ball of deliciousness for you. Burrata is simply fresh Italian cheese made of mozzarella and cream. Yes, mozzarella and cream. Does it get better? No. No it does not. If you have never tried this awesome cheesy goodness, you should probably run out to the store to get some right now.
To balance the creaminess of the burrata and the crispiness of the persimmons, I filled this delicious bowl of greens with sweet red beets, cooked farro, crunchy celery and slivered almonds. To top it off I drizzled it with the easiest ever homemade balsamic vinaigrette. The balsamic added just enough vinegary bite to tie the whole salad together.
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Beautiful, fresh and oh so healthy, this Persimmon, Farro, and Burrata Salad makes a perfect vegetarian dinner for two and takes just 15 minutes to put together.
- 2 cups cooked farro
- 5 ounces fresh mixed salad greens use your favorite
- 2 ribs celery chopped
- 2-3 carrots shredded or shaved into ribbons
- 3-4 fuyu persimmons cored + cut into wedges
- 3 medium beets sliced
- 1/2 cup dried cranberries
- 1/2 cup pomegranates
- 1/3 cup slivered almonds
- 8 ounces fresh burrata cheese
- 1/3 cup olive oil
- 1/2 cup balsamic vinaigrette
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 2 cloves garlic minced
- 2 tablespoons water
- salt and pepper to taste
- For regular, NOT quick-cook farro: Rinse the farro with fresh clean water. Fill a large saucepan with cold, salted water and bring to a boil. Add the farro, stir, and reduce heat to medium-low. Farro should be fully immersed in water. Cook for 25-30 minutes, or until farro is cooked through. Drain completely and spread the cooked farro in a layer over a piece of parchment paper or clean baking sheet (if you are using quick-cook farro, cooking time will be cut in half).
- Add ingredients for the vinaigrette into a jar. Cover with a tight-fitting lid and shake vigorously to combine. Set aside until ready to use.
- As soon as the farro has cooked and cooled completely, transfer to a large salad bowl and toss with the fresh greens. Top with the chopped celery, carrots, persimmons, beets, dried cranberries, pomegranates, and slivered almonds. Gently toss to combine.
- Just before serving, add the burrata cheese to the salad and drizzle with the prepared balsamic vinaigrette. Best served immediately.
NOTE: the thyme shown in these images was simply used as a garnish and not an integral part of the actual recipe.