Summer Pea, Watermelon, and Farro Salad

This was just ok; I found it a bit salty and a whole cup of parsley to be a bit much. However it was an interesting blend of flavors and made for a nice light dinner, paired with a chilled watermelon-mint soup. And the leftovers might taste better once the flavors meld. I don't know if I would make this again; maybe with less salt and parsely and another herb or spice added, and possibly with goat or feta crumbles.

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.

This was not very flavorful. I served it over spinach and tossed it with the dressing from the CL Spinach-Watermelon salad and it was still very bland. It is missing something.

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 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.