Sunday, August 9, 2015

SRC Reveal: Sun-Dried Tomato, Feta, & Farro Salad


It's time for Group B's August 2015 Secret Recipe Club reveal. This month I was assigned to Oh! You Cook! which is written by Dena.


I love her description of herself: "Librarian by day, blogger by night, and author of The Everything Kosher Slowcooker Cookbook." And, though I am not kosher, I really love her tag line: "Proving 'kosher' and 'delicious' are not mutually exclusive."

I don't have a slow cooker or I would have picked up a copy immediately. In case you want a copy, I'm including an affiliate link at the bottom of this post.

I considered making her Israeli Beet Dip because I've been on the hunt to make a garbanzo bean-free hummus kinda dip. My little one is allergic to garbanzo beans and loves hummus. I thought about her Lion's Head Meatballs because that is a family favorite. Here's my Enthusiastic Kitchen Elf's version: Lion's Head Soup. I always chuckle at his caveat whenever we serve it - "don't worry, there's no actually lion in the soup!" Her Blackberry Salad looked so fresh and seasonal, but we didn't have time to head to Gizdich to pick any. Once the weather turns colder, I am going to try her Cholent.

But, for this month's SRC reveal, I decided to make Dena's Sun-Dried Tomato, Feta, & Farro SaladSerendipitously, I had ordered some grains from Bob's Red Mill last month and hadn't done anything with the farro. Then...I found Dena's recipe. Serendipity!

Sun-Dried Tomato, Feta, & Farro Salad
slight adapted from Dena's Sun-Dried Tomato, Feta, & Farro Salad

Ingredients Serves 4
  • 3 C vegetable (or vegetarian chicken) broth
  • 1 C farro
  • 2 T fresh lemon juice
  • 1 t honey
  • 3 T olive oil
  • 1/4 C sun-dried tomatoes, julienned 
  • 1/2 cup feta cheese, diced or crumbled
  • 1/4 t salt
  • 1/4 t coarsely ground pepper
  • 1/4 C fresh herbs, coarsely chopped (I used a mixture of parsley and mint)

Procedure
Bring farro and broth to a boil. Cover and reduce heat to a simmer. Cook until tender but with  a slightly chewy consistency, approximately 25 minutes. Remove from heat.  Uncover and allow to cool.

Whisk lemon juice, honey, and olive oil together in a small bowl. Set aside.

Gently stir together sun-dried tomatoes, feta cheese, and herbs in a large bowl. Add the cooled farro, salt and pepper. Pour oil mixture evenly over farro mixture and toss to coat completely.  Fold in herbs. Serve immediately.

10 comments:

  1. This sounds quite tasty and healthy! Great choice.

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  2. This sounds like a lovely healthy salad. I love salads that contain grains and so are filling enough to eat for a main meal.

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  3. mmm... feta! This sounds delicious!

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  4. I have got to make this. I LOVE farro. Pinning.

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  5. I have got to make this. I LOVE farro. Pinning.

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  6. Camilla, it was very gracious of you to include the link to my book ... thanks! I like farro, and I'm glad you finally found an excuse to use it. Even relatively plain, farro is great, served hot with a little butter melted on it.

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  7. I have not tried farro yet, but I know I would enjoy all the flavors in this!

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  8. I've never cooked with farro before but have been meaning to try it. Add sun dried tomatoes add feta cheese to the mix and it's calling my name! Yum!

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  9. Ooo - I've been meaning to start exploring farro, maybe this recipe will help!

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  10. I've never tried farro, but I love all of the other ingredients in this recipe, so I'm going to have to try it out!

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