Toasted Farro Salad with Watermelon and Peaches
Toasting the farro brings out the nutty flavor. The fresh herbs, peaches, and watermelon make for a colorful summertime side dish or main meatless meal.
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Course Main Course, Side Dish
- 1 cup uncooked farro
- 1 1/2 cups seedless watermelon, cut into cubes
- 2 medium peaches, pitted and diced
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh basil, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tbsp finely chopped shallot
- 1 tbsp fresh lime juice
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- crumbled feta cheese (optional)
Preheat oven to 375 degrees.
Spread farro on baking sheet and bake until lightly 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 about 10-12 minutes. Drain immediately.
In a small bowl, add chopped mint, basil, shallot, olive oil, vinegar, and lime juice. Whisk mixture until emulsified. In a medium bowl, combine farro with watermelon and peaches, then add the mixed dressing and feta cheese. Toss lightly and and serve.