Zucchini Farro Salad with Burrata and Lemon
This recipe combines a few of my favorite flavors of summer: deeply cooked onions, tender, almost jammy zucchini, bright lemon zest, and a big ball of fresh burrata. If you’re not a fan of burrata, thick pieces of shaved Parmesan also work well.
Ingredients
3 cups water
1 teaspoon salt, divided
1 cup farro
¼ cup butter
1 yellow onion, sliced
2 garlic cloves, sliced
3 medium zucchini, halved and sliced
1 lemon
8 ounces burrata
¼ cup thinly sliced basil leaves, optional
Directions
In a medium saucepan, bring the water and ½ teaspoon salt to a boil. Add the farro and return to a simmer. Simmer gently until tender and chewy, about 15 minutes. Drain and rinse the farro under cold water.
In a medium saucepan, melt the butter over medium heat. Add the onion, garlic and remaining ½ teaspoon salt. Sauté until the onions begin to take on color, about 10 minutes. Add the zucchini and cook for 15 minutes over medium-high heat until the zucchini are deeply caramelized but not completely broken down (you want them to still have some bite). Remove from heat and add the farro to the pan. Toss gently.
When ready to serve, divide the farro mixture into bowls. Zest lemon over each dish. Then cut the lemon in half and squeeze juice from half a lemon over the bowls. Add 2 ounces burrata and basil to each bowl.
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