Farro and Watermelon Salad
Updated Oct. 17, 2023
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups cubed watermelon
- 4cups cooked and cooled farro (or wheat berries)
- 1small red onion
- ⅓cup crumbled ricotta salata
- chopped fresh parsley
- Olive oil
- Lemon juice
- Salt and pepper
Nutritional analysis per serving (10 servings)
312 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 12 grams protein; 14 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl combine 3 cups cubed watermelon, 4 cups cooked and cooled farro (or wheat berries), 1 small red onion, ⅓ cup crumbled ricotta salata and chopped fresh parsley. Drizzle with olive oil and lemon juice, sprinkle with salt and pepper, toss, and serve.
Private Notes
Comments
I find that Feta cheese instead of the ricotta salata works well too. And I love adding some basil - at its best right now.
This was seriously good and perfect for the summer potluck supper I took it too. I kept all the ingredients separate until I arrived, then simply tossed them together, drizzled them with the olive oil and lemon juice, and tossed them again just before serving.
I’ve made a number of watermelon and feta salads, but this is the only one hearty enough to be a (vegetarian) main course, thanks to the farro. I, too, used feta and basil in place of ricotta salata and parsley. This is a Bittman classic: minimal and delicious.
This is way better than I expected for such a simple set of ingredients. It is a very refreshing, quick, and healthy salad which is great for lunches. I've already made it twice! I used feta and parsley one time and feta and mint the next time and both were good. It's underrated in my opinion.
"Has Bittman ever steered us wrong?" That was my husband's question when I said farro and watermelon didn't sound like a good pairing to me. We have been following Bittman around since his Minimalist days and I had to agree that I couldn't think of a time Mark had a big miss. This dish turned out to be very tasty! My husband's modification was to use 3C of cooked farro, not 4C per recipe, and 3C seemed just right and 1/2C cheese not 1/3. Otherwise, per recipe.
One of my favorite salads and so simple. Feta, mint and shallot work great too.