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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.
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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.
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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.
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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.
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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.
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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.
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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.