Farro And Watermelon Salad Food

FARRO AND WATERMELON SALAD

Farro and Watermelon Salad image

If the farro is already cooked, this recipe takes all of 5 minutes to put together. Other grains, like quinoa or even rice, can be substituted.

Provided by Mark Bittman

Time 5m

Number Of Ingredients 9

Ingredients

3 cups cubed watermelon
4 cups cooked and cooled farro (or wheat berries)
1 small red onion
1/3 cup crumbled ricotta salata
chopped fresh parsley
Drizzle with olive oil and lemon juice
Drizzle with olive oil and lemon juice
sprinkle with salt and pepper
sprinkle with salt and pepper

Steps:

In a large bowl combine 3 cups cubed watermelon, 4 cups cooked and cooled farro (or wheat berries), 1 small red onion, 1/3 cup crumbled ricotta salata and chopped fresh parsley. Drizzle with olive oil and lemon juice, sprinkle with salt and pepper, toss, and serve.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 6 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 14 milligrams, Sugar 11 grams

CUCUMBER, MELON AND FARRO SALAD WITH FETA

Cucumber, Melon and Farro Salad with Feta image

This is the quintessential summer salad--the one that everyone at the cookout lines up for. Cantaloupe, cucumbers and fresh mint are the refreshing base. Sweet cherry tomatoes add bright notes (and color!) and farro lends heft and nutty taste. Salty feta and a tart red wine vinaigrette round out the flavors in this easy make-ahead salad.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
1 3/4 cups farro
3 cups thinly sliced cucumber half-moons (from 2 medium cucumbers)
2 cups cubed cantaloupe (1-inch cubes; from 1 small melon)
2 cups cherry tomatoes, halved
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
2 teaspoons finely chopped chives
1 cup crumbled feta
1/3 cup fresh mint, cut into chiffonade

Steps:

Bring a large pot of heavily salted water to a boil. Add the farro and cook until tender, 22 to 24 minutes. Drain, spread out on a large plate and let cool.
Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; set aside.
Whisk together the olive oil, vinegar, shallots, chives, 2 teaspoons salt and several grinds of pepper in a medium bowl until emulsified. Pour the vinaigrette over the salad, add the feta and mint and gently toss until the salad is evenly coated.

FARRO SALAD

Farro Salad image

This refreshingly sweet salad is a tasty culinary delight. Yes you can use barley in place of the farro. But try to get it. It is so chewy and yummy!

Provided by Rita1652

Categories Grains

Time 40m

Yield 15 serving(s)

Number Of Ingredients 17

Ingredients

2 cups hot water
1 cup cracked farro, perlato rinsed and picked over
salt (to season)
4 tablespoons fig balsamic vinegar
2 tablespoons olive oil
salt and pepper
1/2 teaspoon dried Italian spices
1 teaspoon fresh basil, minced
1 garlic clove, minced
red pepper flakes, to taste
3/4 cup minced onion
1 cup minced cucumber, seeded and peeled
1 cup diced tomato
2 tablespoons sun-dried tomatoes packed in oil, minced
1 cup frozen peas
2 tablespoons pine nuts, toasted rough chopped
1 ounce shredded pecorino romano cheese

Steps:

In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
Meanwhile, in a large bowl stir together dressing ingredients.
Add the rest of the salad ingredients and toss.
When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
Tasty as is or chill and let flavors come together.
Season with additional herbs, salt and pepper if needed.
Garnish with fresh basil.

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