michael-in-phoenix
Well-known member
Joe, I know you're a fan of Pastures of Eden feta at TJ's. Well, this is the perfect use for it!
The recipe is my adaptation of Giada De L's. I use less salt in the cooking water since the feta is a salty cheese.
I found that the recipe just isn't nearly as good without the feta! I made Giada's recipe (no feta) and thought, eh, it's just "ok". But it's missing something. The feta turned an "ok" recipe into a real keeper!
Farro Salad with Tomatoes and Herbs
4 cups water
10 ounces farro (about 1 1/2 cups)
1 teaspoon salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion, chopped
1/4 cup fresh chives, chopped
1/4 cup finely chopped fresh Italian parsley leaves
2 large garlic cloves, minced
2 tablespoons balsamic vinegar
3/4 to 1 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
4 oz. creamy feta cheese, crumbled small
Rinse farro and remove impurities. Combine the water and farro in a medium saucepan. Add 1 teaspoon of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
In a medium bowl, whisk together the garlic, vinegar, salt (to taste), pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
Right before serving, mix in crumbled creamy feta.
The salad can be refrigerated overnight. Bring to room temperature before serving.
Enjoy!
Michael
The recipe is my adaptation of Giada De L's. I use less salt in the cooking water since the feta is a salty cheese.
I found that the recipe just isn't nearly as good without the feta! I made Giada's recipe (no feta) and thought, eh, it's just "ok". But it's missing something. The feta turned an "ok" recipe into a real keeper!
Farro Salad with Tomatoes and Herbs
4 cups water
10 ounces farro (about 1 1/2 cups)
1 teaspoon salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion, chopped
1/4 cup fresh chives, chopped
1/4 cup finely chopped fresh Italian parsley leaves
2 large garlic cloves, minced
2 tablespoons balsamic vinegar
3/4 to 1 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
4 oz. creamy feta cheese, crumbled small
Rinse farro and remove impurities. Combine the water and farro in a medium saucepan. Add 1 teaspoon of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
In a medium bowl, whisk together the garlic, vinegar, salt (to taste), pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
Right before serving, mix in crumbled creamy feta.
The salad can be refrigerated overnight. Bring to room temperature before serving.
Enjoy!
Michael