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spicy corn, tomato, peach & burrata farro bowl // cait's plate

spicy corn, tomato, peach & burrata farro bowl

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
  • Yield: 2 bowls 1x
  • Category: dinner


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.


  • 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
  • 12 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


  1. Cook farro in low sodium vegetable broth, according to package instructions then drain any remaining liquid and place in a large bowl.
  2. 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).
  3. Add arugula & sautéed vegetables on top of the cooked farro then add lime zest, fresh lime juice and peaches, tossing to combine.  
  4. 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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