Toasting the farro before boiling it brings out an added layer of rich nuttiness to this hearty grain salad. Complemented by fresh herbs and sweet, juicy peaches and watermelon, this summertime side dish is the ultimate refreshing and nutritious bite you need. Serve it immediately, or let the flavors meld in the refrigerator for a couple hours (or overnight) and enjoy it cold.
1 cup uncooked farro
1 1/2 cups fresh seedless watermelon, cubed
2 medium peaches, diced
1/2 cup fresh mint, chopped
1/2 cup fresh basil, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon finely chopped shallot
1 tablespoon fresh lime juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Crumbled feta cheese, optional
How to Make It
Preheat oven to 375°.
Spread farro on baking sheet and bake until slightly toasted and fragrant, about 10-12 minutes.
Bring about 2 inches of heavily salted water to a boil in a medium saucepan. Add toasted farro and cook until just cooked, about 10 minutes. Drain immediately.
In a medium bowl, combine farro with remaining ingredients and serve.
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