Skip to main content

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.

Comments

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

    ReplyDelete
  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.

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

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

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

    ReplyDelete
  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.

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

    ReplyDelete
  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!

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

    ReplyDelete
  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!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce