Leo is at that age where he will still try pretty much everything we feed him so I try to feed him as much healthy stuff as possible. He especially likes to eat what mommy and daddy are eating (with a fork of course). There is always about one night a week where we’re eating something that’s not toddler approved and he gets steamed veggies with mac & cheese. I made this farro salad last night for all of us and Leo loved it.
One my my favorite restaurants in LA, Barbrix, introduced me to farro a few years back and now it seems like it’s everywhere. If you are not yet down with farro it is basically an ancient grain, a type of wheat that makes a great whole grain, fiber-filled substitute for orzo or risotto. Traditionally farro is supposed to be soaked overnight then boiled for 25-40 minutes. But who has time for that? Trader Joe’s now makes a “10 Minute Farro” that is pre-cooked that makes this recipe a snap.
Easy Farro Salad
1 cup of Trader Joe’s 10 minute farro
15-20 Cherry tomatoes, halved (the color or type doesn’t matter)
1/2 English cucumber, cut into bite size pieces
3-4 oz of crumbled feta
1/4 olive oil
2 tbsp red wine vinegar
1 cube for Dorot garlic (if you don’t know what this is go buy it! it will change your life)
salt and pepper to taste
Cook the farro according to the package directions then rinse well with cool water. Mix the cut tomatoes, cucumber and crumbled feta in a large bowl with your cooled farro. Mix the vinegar, olive oil, garlic, salt and pepper (don’t over-salt, you can always add more later) until well combined. I make my dressing in an old jelly jar and shake it mix- I highly recommend this method. Add dressing and toss. Voila! Served immediately at room temperature- this also keeps well in the fridge for about three days.
Leo loves his farro salad, and his fork..
(written during nap time)