Herby Farro Salad With Stone Fruit and Burrata

Preparation

1. Step 1

   Bring a pot of salted water to boil. Add the farro and reduce heat to a simmer. Cook for 20 to 25 minutes, or until the farro is al dente.

2. Step 2

   While the farro simmers, add the sliced fruit to a small bowl. Toss with the juice of 1 lemon, the pinch of sugar and ½ teaspoon salt. Let sit for at least 10 minutes or up to 30 minutes.

3. Step 3

   Drain farro and add to a medium bowl. Immediately add the remaining ½ teaspoon salt, the juice of ½ lemon and olive oil. Taste for seasoning, adding more lemon juice and salt as needed.

4. Step 4

   Using a slotted spoon or fork, transfer fruit to the bowl with the farro, reserving any juices for finishing. Add the red onion, herbs and arugula to the farro. Toss gently to combine. Taste and add more salt and lemon juice if needed.

5. Step 5

   Place the burrata in the middle of a platter. Scoop the farro mixture around and drizzle the burrata with the reserved fruit juices. Drizzle the platter with olive oil and sprinkle with flaky salt and red-pepper flakes.