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)

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.


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

  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.

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

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

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

  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.

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

  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!

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

  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!