Rinse and drain the farro

Place the farro in a pot with the 3 cups of water and a pinch of salt

Bring to a boil and then reduce the heat to low and simmer for 30 minutes until tender

Drain off any excess liquid and allow the farro to cool

While the farro is cooling, slice the heirloom tomatoes and peaches into wedges

In a large bowl or serving platter, toss together the heirloom tomatoes, peaches, farro, burrata cheese*, and basil leaves

Drizzle the salad with balsamic vinegar and olive oil, to taste

Sprinkle with salt and pepper, to taste

Serve and enjoy!

*Buratta can be served whole (as seen in the pictures) or it can be ripped up and toss the pieces into the salad