Heirloom Tomato Salad with Farro and Arugula

This hearty summer salad could be a whole meal or served as a side dish with grilled shrimp, fish, or protein of your choice. It is beautiful and a great way to enjoy the bounty of summer produce! Plus, incorporating avocado into your meals is an easy and delicious way to boost your intake of healthy fats.

A Colorful Summer Salad with Burrata and Heirloom Tomatoes

Prep time: 30 minutes

Yields 2 main course or 4 side dish servings

Salad Ingredients:

• 1 cup farro, cooked according to package directions and cooled
• 5 cups baby arugula (equal to one 142g package)
• 2 heirloom tomatoes, cut into wedges
• 1 ripe peach, pitted and sliced
• 1 ripe avocado, peeled, pitted and diced
• 1-4 oz ball burrata 
• 4 leaves fresh basil, torn
• ¼ cup Struesli Savory + Seed
• 2-4 slices of grilled sourdough bread (or bread of choice,) rubbed with fresh-cut garlic 

Sherry Vinaigrette:

• 1 clove garlic, smashed
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• ⅛ tsp kosher sea salt
• 5 twists fresh ground black pepper 
• 3 tbsp sherry vinegar
• 7 tbsp avocado oil

 Instructions:

1. Combine all the ingredients for the dressing in a wide-mouth glass jar with a lid and shake until fully combined.  
2. In a large bowl, toss the arugula and cooled farro with a drizzle of the sherry dressing.
3. Spread arugula farro mixture on a serving platter and arrange peaches, tomatoes, and avocados on top. Tear pieces of burrata and nestle on the platter as well.
4. Spoon a little more dressing over everything and then top with fresh torn basil and Struesli granola. Tuck grilled sourdough pieces on the edges.

 DISCOVER MORE SALAD RECIPES:

• Summer Crunch Salad
• Granola Strawberry Avocado Salad
• Summer Lobster and Peach Salad
• Holiday Harvest Layered Salad
• Savory Kale Salad