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 Salad. Serendipitously, 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.

An InLinkz Link-up