this vegetarian-friendly dish combines some of the best summer flavors all in one easy grain bowl! done in less than 10 minutes, it’s as nutritious as it is delicious.
Still going strong with my tomato/peach/burrata combo obsession!
This dish is literally the embodiment of summer to me. It’s got so many of summer’s best flavors thrown in there that it’s hard not to feel happy just taking a bite!
It’s also so easy to pull together which makes it even more perfect for summer. There’s very little time in the kitchen involved which is a total plus if the weather where you are is anything like the weather here in North Carolina (hot & HUMID as all).
I am allll about easy meals with the temperatures in the 90s so this meal was a winner for me just because of its ease!
It makes a great simple vegetarian dinner option or easy packed lunch. It packs a little salty, a little sweet and a good amount of heat (feel free to omit the jalapeños and simply sauté the veggies in some chili powder if you don’t like a lot of spice).
If you have a household full of big meat eaters, you can definitely toss some chicken in this dish and it will go well. A little crispy bacon would also pair nicely with these flavors. No matter how you choose to serve it, I promise you, it’ll be a new summer favorite!
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this vegetarian-friendly dish combines some of the best summer flavors all in one easy grain bowl! done in less than 10 minutes, it’s as nutritious as it is delicious.
Ingredients
- 1 cup cooked farro
- 1 heaping handful of arugula
- 1 cup no-salt added yellow corn, drained & rinsed
- 1 cup heirloom cherry tomatoes, washed & halves
- 1/4 cup diced red onion
- 1–2 jalapeños, washed, de-seeded & diced (more or less depending on how much heat you want)
- 1/4 cup fresh basil, chopped (and more as desired for topping)
- 1 tablespoon lime zest
- 2 tablespoons freshly squeezed lime juice ( the juice of 1 lime)
- 2 teaspoons dried oregano
- Salt & pepper, to taste
- 2 peaches, washed, cored & thinly sliced (you can also dice if you prefer)
- 2 large balls of burrata cheese (1 8 oz. container’s worth)
- Olive oil
Instructions
- Cook farro in low sodium vegetable broth, according to package instructions then drain any remaining liquid and place in a large bowl.
- To a large non-stick skillet, add 1-2 teaspoons of olive oil. Once oil is hot, add corn, tomatoes, red onion, jalapeños, oregano, salt & pepper. Saute for ~2 minutes just to marinate the flavors together (you want the vegetables to be just tender, so that they maintain some of their crunch).
- Add arugula & sautéed vegetables on top of the cooked farro then add lime zest, fresh lime juice and peaches, tossing to combine.
- Break burrata up into pieces and distribute throughout the bowl. Top with additional salt & pepper as desired, another drizzle of olive oil and more lime juice as needed.
Keywords: vegetarian, dinner, corn, tomato, burrata, farro, peach
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