Summer Farro Zucchini Salad With Burrata

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One Hungry Mama
Nutrition per serving    (USDA % daily values)
CAL
558
FAT
156%
CHOL
211%
SOD
49%

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Ingredients for 6 servings

5 cups cooked farro, cooled

3 cups finely diced raw zucchini (about 1 large)

2 cups diced fresh tomatoes

25 basil leaves (about 1 large bunch), cut into a chiffonade

1 cup olive oil

1/4 cup red wine vinegar

juice of 1 large lemon

1 1/2 teaspoon salt, plus more to taste

pepper, to taste

1 ball fresh burrata, cut into 1/4″ chunks

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