Watermelon and feta salad with farro
Ingredients
- 1/2 Large Watermelon cut into 1.5” cubes, or triangles
- 2 Tbsp Olive oil opt for a good quality oil
- 1/2 Cup Farro
- 1 Avocado cut into chunks
- 3-4 Stalks Fresh mint leaves torn into large pieces
- 1-2 Oz Feta cheese To taste
- 8-10 Kalamata olives. halved Optional
- 2 Tsp Balsamic glaze I use Trader Joe’s brand
- Crushed pepper To taste
- Tajin seasoning To taste
- Salt To taste
Instructions
- Cook the farro as per the package instructions. Then spread the cooked farro in a wide bowl and allow it to cool to room temperature.
- Meanwhile, assemble all the fresh ingredients for the salad
- To a large salad bowl, add the watermelon, cooled farro, olives, mint leaves, and avocado. Reserve a few mint leaves and olives for garnish.
- Add salt, crushed black pepper, olive oil, and Tajin and toss gently.
- Chill until ready to serve.
- Just before serving, drizzle the balsamic glaze over the salad and top with the feta cheese. Garnish with the remaining mint leaves and olives, and serve.
Notes
- This is a simple, yet filling salad for a light lunch, or as a side for a summer gathering.
- Use a ripe and juicy watermelon for the best flavor.
- If you don’t have Tajin, you can squeeze a little lemon juice and sprinkle some paprika and coarse salt instead.
- Leftovers can be stored in the fridge for up to 2 days. The feta will mix with the watermelon juice and make a pool of pink juice at the bottom of the bowl. This is fine, but be aware that the watermelon will start to soften overnight.
- Feel free to play with the presentation for this salad, it is a show stopping dish visually.