Warm Farro Salad with Burrata & Hot Honey Vinaigrette

a warm farro salad with roasted red peppers & green onions, arugula, radishes, chives, and hot honey vinaigrette, topped with creamy burrata cheese

servings: 4


  • 2 red bell peppers, halved + stemmed
  • olive oil
  • kosher salt
  • 1 cup farro, rinsed
  • 2 tbsp red wine vinegar
  • 2 tbsp water
  • 2 tbsp honey
  • ½ tsp crushed red pepper, plus more for topping
  • ½ cup extra-virgin olive oil
  • 4 green onions, sliced ½”
  • 1 large handful arugula
  • 4 radishes, thinly shaved on a mandolin
  • 2 tbsp minced chives
  • 1 ball burrata cheese, torn into pieces


  1. Preheat the oven to 425°F. Coat the red peppers with olive oil and place halved-side down onto a sheet pan. Season with a pinch of salt. Roast for 30 minutes.
  2. Bring about 2 quarts of water to a boil in a small pot. Season with a generous pinch of salt. Add the farro. Bring the water back to a boil, lower the heat to medium, and cook the farro for 30 minutes until tender. Drain when finished.
  3. Meanwhile, add the red wine vinegar, water, honey, and crushed red pepper to a small saucepan over medium heat. Bring to a simmer. Reduce the heat all the way low and let simmer for 15 minutes. Pour the mixture into a mixing bowl and cool for about 5 minutes. Slowly whisk in the olive oil. Season with salt to taste.
  4. After 30 minutes, add the green onions to the sheet pan and drizzle with olive oil. Continue to roast with the red peppers for 10 more minutes. Transfer the peppers to a cutting board, let cool slightly, peel off the skins, and dice into medium-size pieces.
  5. Add the drained farro, arugula, roasted red peppers & green onions, radishes, 1 tablespoon of chives, and about ¾ of the vinaigrette into a large mixing bowl. Toss to combine. Season with salt to taste.
  6. Pour the salad into a large serving bowl. Top with the torn burrata cheese, remaining chives, and an extra sprinkle of crushed red pepper if you like heat. Drizzle the remaining vinaigrette over top.