Healthy farro salad with creamy burrata. This is a fantastic main course or can take the place of a salad!
My little guy who will be four in a few weeks is at the stage where he wants to do everything by himself. If it's something unsafe like asking to start the car, or something unnatural like eating our dog's food (both things he's tried to do and succeeded on one of them) then I have to give him the pointy finger and the word he hates to hear... "No".
This is usually followed by a meltdown of nuclear proportion which lasts a couple of minutes until we reach an agreement on something he can safely do. Score...everyone's happy. I'm telling you this because as I was carefully plating this farro salad for photographs, he ambled along and asked to help.
I knew I didn't need any drama just then so I told him to grab his stool and wash his hands.
His mission was to transfer farro from the big bowl to the little bowl, and after some sneaky finger licking and double dipping he had moved every last grain.
This turned out to be a perfect way to introduce him to this farro salad with burrata and mushrooms. This chewy grain is something you have to taste.
I try to eat my fair share of salads but sometimes the thought of another leaf makes me just reach for some tomatoes and balsamic. That's why I'm in love with grain salads like couscous, quinoa or barley.
A simple dressing and a quick rummage through your fridge usually ends with a tasty and super-healthy side for dinner. Make extra because it'll taste even better the next day for lunch, unlike a leaf salad which can't really be kept.
I love using burrata in place of mozzarella if I can get away with it.
Once you rip it open and spread some dollops around, the creamy interior brings all of the other ingredients together. Next time your at the store, get some burrata and get messy!
There will be leftover salad dressing which can be kept sealed in a small container in the refrigerator. You can add it to any other salad.
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