My air-conditioner pooped out a couple weeks ago. Of course that was the week of temps in the 90s and humidity of approximately 150%. So until the service person was able to attend to (luckily) only a minor repair, I had to fall back on meals that didn't require much cooking. Luckily I saved a copy of this salad from Mele Cotte, one of my favorite bloggers. The original salad used barley, but I had about a cup of farro remaining in the pantry, practically begging me to use it. Since it was too hot to argue, I acquieced.
The only heat was getting the broth to boil, and I did that in the microwave to avoid melting the kitchen any more than necessary.
|No red onion either. Same reason as olives, but in fridge.|
The black olives are missing from the photos because I couldn't find that can of olives hiding in the back of the pantry. Until after lunch. Of course.
Sun-Dried Tomato, Feta and Farro Salad - Easy
Based on Mele Cotte
Yield: 2 large as a main or 4 as a side
3 cups vegetable (or vegetarian chicken) broth
1 cup farro
2 Tbl. fresh lemon juice
1 tsp. honey
3 Tbl. olive oil
1/4 cup oil-packed sun-dried tomatoes, diced or julienned (reserve a tablespoon of the oil)
1/4 cup diced red onion (optional)
1/2 cup feta cheese, diced or crumbled
1/4 cup sliced black olives (optional)
1/4 tsp. kosher salt
1/4 tsp. coarsely ground pepper
1/4 cup fresh Italian (flat leaf) parsley leaves, coarsely chopped
Bring farro and broth to a boil. Reduce heat to a simmer; cook, covered, 15 minutes or until tender, but still has a slight chewy consistency. Remove from heat. Uncover and allow to cool.
Whisk lemon juice, honey, olive oil and reserved oil from the sun-dried tomatoes in small bowl. Set aside.
Gently stir together sun-dried tomatoes, red onion (if using), feta cheese and olives (if using) in a large bowl. Add the cooled farro, salt and pepper. Pour oil mixture evenly over farro mixture and toss gently to coat. Top with parsley.
Serve immediately, or cover and chill before serving.