Peach Heirloom Tomato Burrata Grain Salad Boxes

Creamy burrata meets peak-summer fruit in these portable grain salad boxes. Ripe peaches and heirloom tomatoes rest on cool farro or quinoa with basil, arugula, and a honey-balsamic drizzle for a bright, packable lunch.

Serves 4 · 20 min prep

Estimate for one serving

• 445 cal
• 16g protein
• 48g carbs
• 22g fat

Every recipe here is free to read.

Ingredients

• 3 cups cooked farro or quinoa
• 2 large ripe peaches, sliced
• 1 lb heirloom tomatoes, wedged
• 2 (8 oz total) burrata balls
• 1 cup fresh basil leaves
• 4 cups baby arugula
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic vinegar
• 1 tsp honey
• 1/4 cup toasted pine nuts or almonds
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Fluff the cooked farro or quinoa and let it cool to room temperature so it does not wilt the greens.
2. 2Whisk olive oil, balsamic vinegar, honey, salt, pepper, and lemon zest into a bright dressing.
3. 3Toss the grains with half the dressing and torn basil so every grain is lightly coated.
4. 4Divide baby arugula among four lunch boxes or shallow bowls as the base layer.
5. 5Spoon the dressed grains over the arugula, then arrange peach slices and heirloom tomato wedges in alternating colors.
6. 6Tear each burrata ball in half and place one creamy portion in the center of each box.
7. 7Scatter remaining basil leaves and toasted nuts over the top.
8. 8Drizzle the remaining dressing over the fruit, tomatoes, and burrata just before closing the boxes or serving.
9. 9Keep chilled until lunch; the peaches and tomatoes will release sweet juices that mingle with the creamy cheese.