In looking for new grains to feed Nora, I stumbled across this recipe for farro, green olive, and feta salad. Not only did it look like a meal that might expand her taste buds a bit, it also looked like a tasty lunch for me! I made it for lunch the other day, and it was great.
This salad has a lightness to it that’s hard to find in winter cuisine, and the feta, olives, and lemon combine to give it a kick.
While I was pleased, Nora wasn’t too thrilled. She had a few chunks of the feta and seemed to like the farro, but she spit out the parsley and gave me a horrible look. I didn’t see her try an olive, and I think the lemon flavor might have been a bit too acidic for her. Of course, this is the same girl who has grabbed and bitten into a lemon on more than one occasion (they make great teethers, apparently) and not been phased, so who knows.
Regardless, the salad made a great lunch for me, with plenty leftover for this weekend, too. I think I may try just plain farro with the kiddo as a side dish, but apparently this was a little much for her… or she was just in an obstinate mood. Hard to say!
Farro, Green Olive, and Feta Salad
Original recipe from Sunset, January 2012
1 cup farro wheat
2 Tbs extra-virgin olive oil
1 Meyer lemon
1/2 tsp pepper
1/2 cup chopped parsley leaves
1/2 cup crumbled feta cheese
2/3 cup green olives, pitted and halved
Bring 4 cups of salted water to a boil and stir in the farro. Reduce heat to a simmer and cook until just tender, about 20 minutes. Drain and spread out on a rimmed baking sheet to cool and dry a bit, about 5 minutes.
Whisk the oil, zest and juice of the lemon, pepper, and parsley together in a medium bowl. Stir in the feta, olives, and cooked farro.