James
James James is an experienced cybersecurity professional who is also a father to a lively toddler. When he's not hard at work keeping companies safe from malicious actors, James can be found spending time with his family, playing with his little one in the park, or trying to come up with dinner ideas. Though he often gets stuck in a dinner-time rut, James loves exploring cuisine from around the world and experimenting with new recipes.

Insalata di Farro

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Insalata di Farro

This delicious and healthy toddler recipe for Insalata di Farro comes from Toddler Recipes Australia. With whole wheat farro, creamy feta cheese, olives, and fresh basil, this salad will be a hit with the whole family! Notonly is it packed with complex carbohydrates and proteins, it’s also a great source of fiber and vitamins. Perfect as a side dish, or as a meal all by itself, your toddler will love this tasty Mediterranean-inspired dish!

General Information

Servings: 4

Cuisine: Italian

Course: Main

Keywords: Farro, Insalata, Vegetables, Dressing, Salad

Calories: 300

Protein: 8g

Carbs: 48g

Fats: 8g

Preparation: 10 mins

Cooking: 25 mins

Ingredients

  • 2 cups of Farro

  • 2-3 cloves of garlic

  • 2 tablespoons of olive oil

  • 2 cups of cherry tomatoes quartered

  • 3 bell peppers diced

  • 1 cucumber, peeled and diced

  • 1 cup of black olives, pitted and coarsely chopped

  • 4 tablespoons of balsamic vinaigrette

  • Juice of 1 lemon

  • 2 tablespoons of fresh parsley, finely chopped

  • 2 tablespoons of fresh basil, finely chopped

  • Salt and pepper

Directions

  1. Preheat oven to 375°F (190°C).

  2. Spread Farro on a baking tray and place in the oven. Roast for about 25 minutes, or until Farro is golden brown.

  3. While Farro is roasting, mince garlic and set aside.

  4. Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, add garlic and sauté for 2 minutes.

  5. Add cherry tomatoes, bell peppers, and cucumber to the skillet. Sauté for another 5-7 minutes until vegetables are slightly softened.

  6. Remove the skillet from heat and add olives, balsamic vinaigrette, lemon juice, parsley, and basil. Stir to combine.

  7. Once Farro is done roasting, transfer it to a large bowl. Add the vegetable mixture and mix everything together (James’s toddler has already started clapping with joy at this point).

  8. Season with salt and pepper to taste.

This dish pairs wonderfully with a light salad or steamed vegetables. For a delicious and festive finishing touch, James recommends sprinkling a small handful of toasted pine nuts over the salad platter. Just deliciously perfect!

Hey little bear! Let’s help prepare the vegetables! It’s Fun-celant (fantastic)!

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