Summer Pea, Watermelon, and Farro Salad
Courtesy of Cooking Light’s Big Book of Salads
How perfect does this combo sound for a summer picnic? Fruit is a unique and tasty addition to a warm weather salad. We love the fresh watermelon paired with hearty farro and sweet summer peas.
1 cup uncooked farro or wheat berries
1 cup green peas, shelled (about 3/4 pound unshelled)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup watermelon, cubed and seeded
1 cup fresh flat-leaf parsley, coarsely chopped
1/3 cup (about 1 1/2 ounces) Pecorino Romano cheese, shaved fresh
- Place farro in a large saucepan. Fill with water until water level is 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 23 minutes or until desired degree of doneness.
- Add green peas to pan with farro, and cook 2 minutes or until crisp-tender. Drain and rinse farro mixture with cold water; drain again.
- Combine farro mixture, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Add watermelon cubes and 1 cup chopped parsley. Toss gently to combine. Top salad with cheese.
Yield: 4 servings (serving size: 1 cup)
We rounded up 11 other delish salad recipes in honor of National Salad Month. Check them out here!
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