1 cup shelled green peas (about 3/4 pound unshelled)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup cubed seeded watermelon
1 cup coarsely chopped fresh flat-leaf parsley
1/3 cup (1 1/2 ounces) shaved fresh pecorino Romano cheese
How to Make It
Place farro in a large saucepan, and cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer for 23 minutes or until desired degree of doneness.
Add green peas to pan with farro, and cook for 2 minutes or until crisp-tender. Drain and rinse farro mixture with cold water; drain.
Combine farro mixture, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Add the watermelon cubes and 1 cup chopped parsley, and toss gently to combine. Top salad with Romano cheese.
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I just made this for the first time. I will be making it all summer long. I might cut back just a bit on the salt but I loved the parsley. I can see changing it up with different melons and spices. So simple, yet so yummy. This batch might not make it to the table as I continue to eat it right out of the bowl!
I just made my first batch of this Recipe. I used Locally Grown Wheat Berries and they only took 22 minutes to cook. Then I turned off the Gas Heat and Tossed in my Fresh Shucked Peas (since I want my Peas to be crisp). I just placed this into a Container and into the Fridge for Cooling and Flavor Melding. Next I will Cube up my Fresh Watermelon, and Toss it with the 1/3 Cup of Dried Parsley (since I don't have enough Fresh Parsley growing right now to make a Cup), and Combine this into the Wheat Berries Mixture. The Fresh Wheat Berries are very flavorful and a must! Also, I plan on using an Extra Aged Parmesan Cheese to Top it off.
This recipe has become an old standby for me as it's always a hit with family and friends. The ingredients go together beautifully and it's the perfect fresh, light dish for the summer. I've never needed to add anything and the flavors will enhance if you let it chill for a few hours before serving.
I haven't made this recipe yet but definitely will. I love farro. I saw some of the reviews that mentioned it was bland and was "missing" something. I will follow the recipe and add red wine vinegar and extra virgin olive oil as well as coarse ground pepper. That is usually the basic recipe I use for farro and then add a variation of veggies.
We found this salad to be pretty good, but missing something, as it was on the bland side. I cut the amount of parsley to 1/4 c. and for crunch I added 1/2 cup diced jicama, then took another farro salad recipe from CL, modified it a bit and added it. This provided just the right punch. Here is the dressing recipe I used:
Farro salad dressing
• 2 tablespoons finely chopped shallots
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 garlic clove, minced
• Small pinch red pepper flakes
Combine ingredients, stir well with a whisk. Add to farro mixture.
I love this recipe. I made it for the first time 3 weekends ago; and have made every weekend since.
I served "as is" not over anything. It kept in refrigerator for 3 days still fresh. Maybe decrease parsley a bit if you don't love fresh parsley. I did not find too salty. I used the farro (italian pearled) and it cooked quickly; then I added frozen fresh peas for about a minute to the water for the week I did not have fresh. Really it is well worth the few minutes prep for a healthy salad all weekend to eat. My husband loved it too. I'm about to send the recipe to all my sisters for the new school year. Great in a lunch box if you had a cooling pack.
I agree with @detailaddict; this recipe was a bit too salty for our family. I used wheatberries (which took an hour and 40 minutes to cook!). Next time I would eliminate the salt entirely, and I would try mint instead of parsley, along with a slightly more mellow cheese; perhaps straight parm or peccorino.
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