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Italian Crispy Farro Salad | With Burrata
(0)
35 min
Under an hour
Gurkerl Küche
Knusprig im Backrohr gerösteter Dinkelreis trifft auf süße Ofen-Paradeiser, Rucola, Kalamata-Oliven und herrlich cremige Burrata – ein toskanischer Salatgenuss mit vollem Crunch.
Preparation method
Preparation & Cooking
Rinse the spelt grain (farro) under cold water in a sieve. In a pot with plenty of salted water, cook according to package instructions for about 18–20 minutes until tender yet still al dente. Then drain and let dry thoroughly.
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper. Wash the cherry tomatoes and cut them in half. Peel and finely chop the garlic.
Roasting Crispy in the Oven
Thoroughly mix the drained farro with 2 tbsp of olive oil, the chopped garlic, dried oregano, and a little salt and pepper. Spread evenly over one half of the baking sheet.
Chef's tip
Tip: The farro can also be cooked the day before. When well dried, it gets wonderfully crispy in the oven even faster!
Variation idea: In autumn, this salad also tastes fantastic with thinly shaved fennel or marinated artichoke hearts.
Ingredients
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