Watermelon Feta Salad with Fried Farro and Mint

Nutty fried farro, lemony pickled red onions, and arugula lend savory depth to this spin on the classic watermelon feta salad.

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Watermelon Feta Salad with a Few Savory Twists

We all know how delicious a watermelon feta salad is. How the juicy bits of watermelon keep their lovely sweetness as they pick up salty and herbaceous notes from the cheese and mint. Savory sweet fruit salads at summer’s peak are definitely one of my favorite party tricks.

This dish takes cues from the classic watermelon feta salad, but pushes it a little further, edging the classic side salad into legit dinner territory with lemony arugula, nutty fried farro, lemon juice-pickled red onions, and blanched mint.

Vinaigrette: Emulsification Matters

The dressing is simple – just lemon juice and rice wine vinegar, a bit of honey and mustard to make sure it emulsifies, and extra virgin olive oil. Because it’s emulsified, it sits up nicely on the arugula leaves and watermelon, without leaching their juices. (A less emulsified dressing would allow the lemon juice to penetrate the ingredients more readily, leading them to release water and wilt much faster.)

Fried Farro

The secret star of this watermelon feta salad, though, is the fried farro. I first came across the idea of frying farro on Samin Nosrat’s super comforting quarantine cooking podcast Home Cooking. I was late to that podcast party, but listening to it on my daily walks was a soothing balm to my soul. Anyway, somewhere in there, she mentioned frying cooked farro and I was instantly intrigued. Frying gives the farro a crisp, delicious exterior that contrasts nicely with a chewy center. It’s the farro we all know and love, but dressed up.

I cooked my farro with a mix of rice wine vinegar and water on the stovetop before frying – it takes about 25 minutes.

Other Elements

Now, for the other accoutrements: red onions and mint. To temper the bite of the red onions, I tossed them with lemon juice, rice wine vinegar, and a pinch of sea salt for a quick pickle. The onions plump up in the lemon juice and lose some of their pungency.

As for the mint, I’m blanching herbs again {link}. It’s always bothered me to see the way mint turns black in a leftover salad, so I’ve taken to blanching it. It’s an extra step, but it ensures the mint keeps its bright green hue and softens the flavor a little. To blanch the mint, dip the leaves in boiling water for 30 seconds and quickly immerse them in a bowl of ice water. Then, pat them dry with paper towels and mince.

Sweet and Savory Summer Salads

This is one of many savory fruit salads on BkS. If you love this kind of salad as much as I do check out these recipes:

• Peach and Tomato Salad with Toasted Bread and Ricotta
• Cucumber and Tomato Salad with Chipotle and Sumac
• Grilled Watermelon and Donut Peach Salad

Print Recipe

Watermelon Feta Salad with Fried Farro and Mint

Prep Time

20 mins

Cook Time

30 mins

 

Nutty fried farro and lemony pickled red onions lend savory depth to this spin on the classic watermelon feta salad.

Recipe Type: Salad

Keyword: watermelon feta salad

Makes: 6 servings

Author: Elizabeth Stark

Ingredients

Salad

• 1 red onion, cut into 1-inch long slices
• 2 tablespoons fresh squeezed lemon juice, from about 1 lemon
• 3 tablespoons rice wine vinegar, divided
• 2 cups semi-pearled farro
• 1/2 cup packed mint leaves
• 1/2 cup crumbled feta cheese
• 3 cups arugula
• 3 cups 1-inch cubed watermelon

Vinaigrette

• 1 tablespoon minced pickled onion
• 1 tablespoon fresh squeezed lemon juice, from about 1/2 a lemon
• 1 tablespoon rice wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt
• 1/3 cup extra virgin olive oil

Instructions

1. In a shallow bowl, toss the red onion with the lemon juice, 1 tablespoon rice wine vinegar, and a generous pinch of sea salt. Set aside while you prep the rest of the salad.
2. To make the farro, set a large saucepan over medium-high heat. When the pan is hot, add 1 tablespoon olive oil and the dry farro. Toast, stirring constantly for 2 - 3 minutes, or until farro has a nutty aroma. Stir in 2 tablespoons rice wine vinegar and 2 cups water, and bring to a boil. Stir in 1/2 teaspoon sea salt. Turn heat down to a gentle simmer, cover, and cook 20 - 25 minutes or until farro is al dente. Strain the farro, rinse with cold water, and set aside to drain completely.
3. To toast the farro, set a large skillet over medium-high heat. When hot, add the olive oil and then the farro. Sauté, stirring frequently, for about 5 minutes, or until the farro has crisped up on the edges. As you cook, taste the farro and add sea salt as needed.
4. To prep the mint, bring a small pot of water to boil and prepare an ice bath in a small bowl. When the water boils, blanch the mint for 30 seconds, then transfer to the ice bath for 2 minutes. Pat leaves completely dry with paper towels. Mince mint leaves. Toss leaves with crumbled feta.
5. To make the vinaigrette, grab some of the onions out of the pickling liquid and mince. Set onions in a small mixing bowl or a jar. Use a fork to whisk the onions with the lemon juice, vinegar, honey, Dijon, and sea salt. Whisking vigorously, slowly add the olive oil.
6. To plate the salad, toss several tablespoons vinaigrette with the arugula and arrange on a platter. Tuck the watermelon throughout. Top with the fried farro, pickled onions, and the feta and mint mixture. Finish with a drizzle more or vinaigrette, and flaky sea salt and black pepper to taste.
7. Note: Nearly all the elements of this salad hold up well for a couple days in the fridge. If you're planning to eat it over the course of a few days, consider keeping the arugula separate, since the juices of the watermelon tend to sog up the leaves after a few hours.