Time 5m Number Of Ingredients 9 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.
Time 10m Yield 4-5 servings. Number Of Ingredients 7 Steps:
Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.
Number Of Ingredients 0 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.Source: foodnetwork.comRecipe formatted with the Cook’n Recipe Software from DVO Enterprises.
Time 5m Yield 4 servings Number Of Ingredients 7 Steps:
On a large platter, arrange the watermelon and douse with the vinegar. Season with salt. Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper. Drop the basil leaves over the watermelon and feta. Serve immediately.
More about “cucumber melon and farro salad with feta recipes”
Time 45m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.) Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed. Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.
